INGREDIENTS
·
1/2 cup (1 stick)
unsalted butter, cut into 1/2-inch pieces
·
1 cup water
·
1/2 tsp salt
·
1 tsp sugar
·
1 1/4 cups all-purpose
flour
·
4 large eggs, plus 1
large egg white
Preheat oven to 425
DIRECTIONS
1.
Bring butter, sugar,
salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a
wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring
constantly, until mixture pulls away from sides and a film forms on bottom of pan,
about 3 minutes.
2.
Transfer to the bowl of
an electric mixer fitted with the paddle attachment. Mix on low speed until
slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a
time, until a soft peak forms when batter is touched with your finger. If peak
does not form, lightly beat remaining egg white, and mix it into batter a
little at a time until it does.
3.
Spoon out small balls (about
a heaping TBS) of dough onto a Silpat or parchment paper lined baking sheet,
with at least an inch separating spoonfuls. Place in oven and cook 10 minutes
and then lower to 350F and cook for another 15-20 minutes, until puffed up and
lightly golden.
YIELD: MAKES ENOUGH FOR 2-3 DOZEN CREAM PUFFS
Use this pate a choux
recipe to make mouthwatering pastries such as profiteroles, cream puffs, and éclairs.
Martha Stewart Living, November 2005
To modify recipe for cheddar cheese gorgères; omit the sugar,
the extra egg white, and the extra ¼ c flour.
At the end (after the eggs):
Stir in 1 cup (4 oz) shredded sharp
cheddar cheese (or gruyere),
2 tsp fresh thyme,
and freshly ground pepper.
Makes about 2 dozen cheese puffs as an appetizer. Can stuff
inside with pepper jelly or pulled pork, but they are great by themselves.
DO AHEAD: Dough can be made 4 hours ahead. Cover and chill. Gougères
can be baked 2 hours ahead; reheat before serving. You can also freeze the
uncooked spoonfuls and bake at a later time, or freeze the cooked puffs and
warm up at a later time.
