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CHOUX PASTRY
PÂTE À CHOUX
CREAM PUFF DOUGH



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PROFITEROLES

Also known as SMALL CREAM PUFFS

Serves: 8
1 cup water
1 tablespoon sugar
1/2 cup salted butter
1 cup all-purpose flour
4 large eggs

For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding

Preheat oven to 400 degrees.
Bring butter, sugar and water to a boil in a saucepan. When boiling, remove from heat and add all the flour in at once. Stir vigorously with a wooden spoon until well blended.
Return to heat and stir until mixture forms a "mass" and a light doughy film forms on the bottom of the pot.
Remove from heat and add the eggs one by one, stirring well after each addition.
To make profiteroles:
Using a pastry bag fitted with a 1/2_inch plain tip. Pipe 24 mounds (about 1 inch wide by 1 inch high) onto baking sheet, spacing them about 1 inch apart.
Smooth the top of each puff with a pastry brush dipped in water. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and bake for 10 minutes more until puffs are golden and dry.
Remove from oven and pierce each profiterole once with a wooden pick to allow stem to escape.
Return profiteroles to oven for 5 minutes. Transfer to a rack to cool completely.
Note:
Profiteroles can be baked and cooled 1 day ahead, then kept in an airtight container at room temperature. Recrisp in a preheated 350°F oven, 5 minutes, before cutting and filling. Remove puffs from oven and pierce each one with a sharp knife to allow the steam to escape.
FILLING:
Whip the cream with sugar and instant vanilla or chocolate pudding until stiff.
Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).


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