Pate a` Chou
Cream Puff Pastry
1/2 cup butter
1 cup water
1 cup sifted flour
1/4 tsp. salt
- Preheat oven to 375 degrees
- Lightly grease bake sheets
- Sift together flour and salt, set aside.
- Put the butter and water in a medium saucepan. Bring this to a boil.
- Turn heat to low, and add the flour mixture all at one time.
- Stir the mixture until a ball forms in the middle of the pan.
- Remove from heat.
- Add eggs one at a time, beating well with a mixer after each addition.
- Shape dough free hand or use a pastry bag
- Bake until golden brown and there are no signs of moisture
- Stick each end with a sharp knife to let the steam escape
- Turn off the oven
- Leave pastries in the oven to dry out inside.
10 minutes for smaller shapes
15 to 20 minutes for larger shapes
The chocolate buttercream on top was the highlight for me. I made a custard filling, and a whipped cream filling.
I think this particular recipe would be better with a savory filling. Next time around I plan to use either a crab based filling or maybe chicken salad. I am on the search for a sweeter version of this recipe.
All in all this is a fun recipe and holds tons of possibilities.
Recipe originally came from The Fine Art Of Baking by Paula Peck.
On a totally different note, this neck of the woods (aka Columbia Creations) is covered in ice. I have been saving my reading of the Lee Bros cookbook, waiting until I could curl up and take it all in. Tonight might work. It took an ice storm to slow my world down long enough to indulge in carefree reading. What the hell!
Why the name Columbia Creations you asked??
It all goes back to my childhood. Learning to read, and family influences.
More on that another time. The Lee Bros. and I have a date tonight!