RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 642
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| Recipe Name: |
Cream Puff Pastry |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Food processor or blender |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 425 degrees. Combine the butter and the water in a heavy pot and heat until butter is melted. Mix flour and salt together. When the butter-water mixture comes to a boil, add the flour all at once and stir vigorously with a wooden spoon until the dough forms a firm ball and pulls away from the sides of the pan.
Place the dough in the bowl of a food processor with the steel blade, and blend for 10 to 15 seconds.
With the motor running, add eggs, one at a time, through the feed tube. (Add sugar if making dessert puffs.)
Drop the dough from a teaspoon onto a greased cookie sheet, or form into little eclairs.
Bake in the preheated oven for 15 to 18 minutes. Reduce oven to 300 degrees and bake for 5 additional minutes, until the puffs are golden, Prick on the side to permit steam to escape. Cool on a rack.
When ready to fill, snip an opening with kitchen shears and fill using a pastry bag. |
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| Nutrition per Serving: |
| Calories: |
133 |
Total Carbs: |
9.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
70.3 |
Fat: |
9.4 |
Protein: |
3.08 |
| Fiber: |
0.25 |
Sodium: |
174.87 |
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