This classic cream puff dough, or choux pastry, is light, airy, and versatile. Made with simple ingredients—water, butter, flour, and eggs—it can be used to create individual cream puffs, éclairs, or one large pastry shell, ready to be filled with sweet or savory mixes.
Recipe Information
Yield:
18–24 individual shells or 1 large shell
Ingredients
1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Directions
- In a medium saucepan, heat water, butter and salt over medium heat until mixture begins to boil. Add flour; stir vigorously with a wooden spoon for 1 minute. Remove from heat; stir in eggs, one at a time, until each is incorporated.
- Use in recipes as directed.
