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Measurements

Cream Puff - pate a choux

Yield: 8 servings

2/3 c Water
1/3 c Butter or margarine
2/3 c All-purpose flour
1/8 ts Salt
3 Eggs

Preheat oven to 425 F.

Combine water and butter in a medium saucepan; bring to a boil. Add flour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4 to 5 minutes. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth. Shape and bake pastry immediately according to recipe directions.

Put baking sheet into oven and reduce the temperature to 375 F.

Yield: enough for one 7-inch or eight 2-inch cream puffs.

More: detailed information on pate a choux

Source: Southern Living


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