LOCATION: Recipes >> Pastries >> Cream Puffs 14
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Cream Puffs 14
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Cream Puffs
1 quart water
1 pound butter
1 quart Flour
15 whole eggs
In a round braiser, melt butter in water, and bring to a boil.
Add flour and stir with either a wooden spoon or rubber spatula.
Stir until batter leaves sides of braiser.
Take off heat and put in mixer with paddle.
Mix on low speed and add eggs one by one, allowing each egg to mix
into the batter.
Pipe out of a pastry tube, onto a lightly oiled baking pan. Bake
at 400 for 25 minutes. Inside should be dry.
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