Pâte à Choux Dough (Cream Puff Dough)
2-3 dozen cream puffs; varies with use
Use in any pastry recipe that calls for pâte à choux. Once baked, this soft, creamy dough becomes a magically light and airy pastry for cream puffs, eclairs and profiteroles as well as savory pastries such as French cheese puffs, called gougeres.
- 3/4 cup (6 ounces) water
- 1 stick (4 ounces) unsalted butter
- 1/2 teaspoon (.21 ounces) salt
- 1 1/2 (.22 ounces) teaspoons sugar
- 2 cups (7.06 ounces) sifted Swans Down® Cake Flour
- 5 large eggs, room temperature
- BRING water, butter, salt and sugar to a boil in a medium sauce pot.
- REMOVE from heat and quickly stir in flour with a wooden spoon.
- RETURN to stove over medium-high heat, stirring constantly until dough comes away clean from the sides of the pot and forms a smooth ball.
- REMOVE from heat and place in bowl of electric mixer with paddle attachment and beat until steam dissipates.
- ADD eggs one at a time, making sure each is completely incorporated before adding the next.
- TRANSFER dough, which should have a soft consistency, to a piping bag fitted with a plain tip.