Ingredients:
1 cup water
1 cup flour
4 ounces butter (1 cube)
1 tsp. salt
1 Tbs. sugar
1 cup of eggs (4-5 eggs), beaten
Preparation:
Bring the water, butter and seasonings to a boil in a 2 quart saucepan. As soon as the butter has melted, remove the pan from heat, pour in all the flour at once, and vigorously beat it in (with whisk or hand mixer). As soon as blended and smooth, beat over moderate heat for a minute or more, until the pastry balls up, cleans itself off the sides of the pan.
Turn the pastry into a 3 quart bowl and stir with a wooden spatula or spoon for 30 seconds to cool it briefly. Then make a well in the center of the warm pastry and beat in 1/4 cup of the beaten egg; when blended (it will look strangely separated at first). Repeat with another 1/4 cup egg, then another 1/4 cup egg. For the final 1/4 cup, drizzle in dough gradually so dough is not too moist. Dough should just hold its shape when lifted in the spoon.
Form small puffs by extruding from pastry bag onto greased cookie sheet. Bake at 425˚ for 20 minutes turning the cookie sheets half way through. Remove from oven and place slit in each and return to oven with heat turned off for another 5 minutes.
Serving Suggestion:
Puffs can be filled with pastry cream, whipped cream or cut in half and filled with ice cream and topped with chocolate.
Variation:
Pipe pastry in long fingers to make éclairs or large balls to make cream puffs.
I enjoy Choquettes. Sprinkle coarsely ground sugar over pastry just before baking. I purchased the sugar at a French store specializing in cooking equipment.
Loan loves French pastries. This shop is in Rouen.
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