CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
CREAM PUFF DOUGH
This dough is used to make cream Puffs, Eclairs, Paris-Brest and Gateau St-Honore and can be filled with "Recipe #363296" And you can dip them in Pol Martins Caramel Coated Cream Puffs, recipe will follow. Don't let the number of step scare you, it really is easy. Hope you enjoy :) This will make a beautiful presentation over the Holiday Season
Provided by daisygrl64
Categories Drop Cookies
Time 1h50m
Yield 12 pastry puffs
Number Of Ingredients 7
Steps:
- preheat oven to 375*F butter and lightly flour a cookie sheet.
- place water, salt, butter and sugar in heavy-bottomed saucepan. cook over medium heat. continue cooking for 2 minutes after liquid starts to boil.
- reduce heat to low. add all of flour and mix rapidly with wooden spoon. cook dough until it no longer sticks to the spoon or fingers when pinched. be sure to mix constantly.
- remove pan from heat and transfer mixture to bowl. let cool 3 minutes.
- incorporate eggs one at a time, (mixture must regain its smooth texture before next egg is added) mixing well between additions. the finished dough should be shiny and smooth.
- fit pastry bag with plain rounded tip. fill pastry bag with dough and squeeze out shapes of your choice; the size of an egg for cream puffs or 4inch long strips for eclairs. leave space between each.
- brush tops of shapes with beaten egg, smooth tails left by pastry bag. let stand at room temperature for 20 minutes.
- bake 35 minutes in oven. turn off heat and postion door ajar. let stand 45 minutes.
- when cold fill with your choice of pastry cream or whipped cream. glaze tops with caramel or chocolate.
Nutrition Facts : Calories 106.5, Fat 6, SaturatedFat 3.1, Cholesterol 98.3, Sodium 78.7, Carbohydrate 9.2, Fiber 0.3, Sugar 1.2, Protein 3.7
CREAM PUFFS
Steps:
- To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
- Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.
BASIC CREAM PUFF DOUGH
Steps:
- Preheat oven 425F. 1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid - and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. 2. You can do the next step one of two ways: Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don't want to cook the eggs too quickly. 3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use. 4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE
My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.
Provided by Alex Guarnaschelli
Time 2h45m
Yield 20 cream puffs
Number Of Ingredients 16
Steps:
- Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
- Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
- Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
- Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
- Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
- Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
- Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
- Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.
CREAM PUFFS
These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
- Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
- Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
- Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners' sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
CRAQUELIN-TOPPED CREAM PUFFS
Pâte à choux, aka cream puff dough, is a baker's putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it's baked, and it's a quick-change artist - a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h
Yield About 40 puffs
Number Of Ingredients 13
Steps:
- To make the craquelin: Pulse the butter, sugar and salt in a food processor until just blended. Add the flour, and pulse until you have moist curds; pulse in the vanilla. Scrape the dough out onto the counter, and pull it together into a ball. Divide in half, shape each half into a disk and roll out each piece between parchment paper until it's about 1/8 to 1/16 inch thick. Freeze for at least 1 hour, and then cut into 1 3/4-to-2-inch-diameter rounds. Freeze until needed (always use frozen).
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. Have a small (2-teaspoon capacity) cookie scoop, spoon or a piping bag at hand.
- To make the puffs: Bring the milk, water, butter, sugar and salt just to a boil in a medium pan. Reduce the heat to low, add the flour all at once and start stirring like mad with a flexible spatula. Stir and mash the dough until it comes together and leaves a film on the bottom of the pan. Keep cooking and stirring nonstop for another 3 minutes to dry but not color it. Scrape the dough into the bowl of a mixer fitted with the paddle attachment (or work with a hand mixer). Beat the dough for 2 minutes to cool it down a bit. Combine the eggs and white, stir with a fork to break them up and then add to the dough in three additions, beating on medium speed. Beat until the dough is satiny and runs off the beater smoothly.
- Scoop, spoon or pipe puffs that are about 1 1/2 inches in diameter, leaving about 2 inches between each puff. (At this point, you can freeze them and then, when they are solid, pack them in an airtight container. When you're ready to bake, arrange the frozen puffs on a lined baking sheet and keep them on the counter while you preheat the oven.) Place a frozen round of craquelin on each puff.
- Bake for 30 to 35 minutes, rotating the baking sheets if needed, or until the tops are golden brown and crackled. The puffs will feel firm when gently squeezed and sound hollow when tapped on the bottom. Transfer them to racks, and cool to room temperature.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 34 milligrams, Sugar 5 grams, TransFat 0 grams
CREAM PUFFS
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg
CREAM PUFFS
Provided by Dorie Greenspan
Categories Milk/Cream Dessert Bake Easter Mother's Day Shower Pastry Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16 servings
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
- Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
- Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
- Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
- Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
- Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
- Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
- Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.
CREAM PUFF SHELLS
Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 cream puff shells.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.
Nutrition Facts : Calories 139 calories, Fat 11g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 145mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CREAM PUFF DESSERT
I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 354mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.
CREAM PUFF CAKE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
- Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
- To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Nutrition Facts : Calories 216 calories, Carbohydrate 22.8 g, Cholesterol 54.7 mg, Fat 12.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 8.3 g, Sodium 265.9 mg, Sugar 16 g
CREAM PUFFS
Steps:
- Position rack in center of oven. Preheat oven to 425 degrees. Cut a piece of parchment paper to fit a non-air-cushioned baking sheet. Lightly butter the baking sheet and cover with the paper. Fit a pastry bag with 1-inch tip.
- In a 2-quart saucepan, bring water, salt and butter just to a boil so that butter melts. Remove from heat. Add the flour all at once and beat vigorously with a wooden spoon just until blended.
- Return pan to stove and continue to beat over low heat until the mixture is smooth, shiny and pulls away from sides of pan, about 30 seconds.
- Remove from heat. Beat in eggs, one at a time. Make sure each is fully incorporated. The finished dough will look shiny.
- To fill the pastry bag, fold top third of the bag down over your hand and scrape the dough into the bag with a spatula. When two-thirds full, twirl the top of the bag until all the air is out. Continue to twirl the bag and apply pressure with one hand, using your other hand to steady the tip. Gently squeeze dough onto the baking sheet to form 13 1 1/2-inch mounds.
- Bake for 20 minutes.
- Remove from oven. Slit puffs on either side about halfway through with the tip of a sharp knife. Return puffs to oven for 15 minutes. Remove to cooling rack. When cool, split in half from side to side.
- The puffs should be light and browned. If there is any wet dough, pull it out with fingers.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 96 milligrams, Sugar 0 grams, TransFat 0 grams
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- In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
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