Choux Pastry (Puff Pastry)

As a child, do you remember getting a cream puff at the local bakery? Perhaps it was a treat at your Grandmother's house? Wherever your memory takes you, choux pastry is the best! These puffs may be filled with a multitude of things ranging from savoury Saucy Chicken to sweet cream puffs.

For uniform shapes spoon the goo into a large, resealable bag. Force the pastry into one corner and then carefully snip the tip to the appropriate size with the scissors. Pipe out long, thin, shapes to make éclairs. Make a larger fist sized shape to become a cream puff or pipe out a wreath to make one large pastry that can be sliced and served. These are great when filled with strawberries and cream. The pastry will double in size so keep that in mind while spacing the dough for baking.

• 1 cup of water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• 1/2 tsp salt

1. Place water, salt and butter in a heavy-bottomed saucepan.
2. Bring to a boil over high heat while stirring.
3. Dump the flour into the pan all at once and stir vigorously with a wooden spoon. The mixture will turn into a smooth paste.
4. Remove from heat and let cool for 20 minutes. You must let it cool.
5. Using an electric mixer (or a wooden spoon), add one egg at a time, being sure to blend between additions. You will end up with a smooth yellow paste.
6. Place mounds on parchment paper on a cookie sheet. The shape varies depending on recipe type.
7. Bake in a preheated oven at 400 F for 30 minutes.
8. Serve them warm, or let dry on a cooling rack before storing.

Choux pastry can be frozen for use at a later time.