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Add a photoPronounced: (pat A chew) This Cream Puff Paste, like a béchamel sauce, should be in every cook’s memory! This paste can become savory with cheese, dessert cream puffs with sugar, and gnocchi with mashed potatoes…
Ingredients
- 1 c water
- 3 oz butter (3tbsp) cut into pieces
- 1 tsp kosher salt
- 1/8 tsp pepper
- Pinch of nutmeg
- ¼ c all-purpose flour, scooped and leveled
- 4 large eggs
- For dessert puffs: 1 tsp of sugar and butter is added to the water. The salt is reduced to a pinch and the pepper is omitted. Other than that it is the same.
Directions
- In a heavy bottomed 2 qt. saucepan, bring water to boil with the butter and seasonings and boil slowly until the butter has melted. Meanwhile measure out the flour. Remove from the heat and immediately pour in all the flour at once. Beat vigorously with a wooden spatula or spoon for several seconds to blend thoroughly. Then beat over medium high heat for 1 to 2 minutes until the mixture leaves the sides of the pot and the spoon, forms a mass, and begins to film the bottom of the pan. Remove sauce pan from the heat and make a well in the center of the paste with your spoon. Immediately break an egg into the center of the well beat it into the paste for several seconds until it has absorbed. Continue with the rest of the eggs, beating them in one by one. The third and fourth eggs will be absorbed more slowly. Beat for a moment more to be sure all is blended and smooth.
- Spread the mixture on crackers, toast, or triangles of bread or pita and bake in the oven at 350 for 15 minutes for puffed canapés. (Variations: add grated cheese or minced ham).
- Filled Puffs
- Spoon paste into a pastry bag fitted with a ½ inch round tip. Pipe paste onto greased baking sheets, making circular mounds about 1 inch in diameter and ½ inch high. Space the mounds 2 inches apart. Brush with lightly with egg wash (1 egg beaten with ½ tsp water) Avoid dripping the egg down the sides of the puff on the baking sheet, this will prevent the puff from rising. Bake at 425 on the upper and lower thirds of the oven and bake for 20 minutes. Puffs are done when they have doubled in size and are a golden brown, firm and crusty to the touch. Remove from the oven and pierce the side of each puff with a sharp knife. Then set in the turned off oven and leave the door open for 10 minutes. Cool the puffs on a rack.
- To fill use any kind of cream filling in a pastry bag and pipe into the slit on the side. Reheat in 425 degree oven for 2 to 3 minutes. (see custard filling recipe for a sweet take)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 36 servings | |
| Calories 28 | |
| Calories from Fat 22 | 79% |
| Total Fat 2.5g | 3% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 86mg | 4% |
| Potassium 9mg | 0% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.8g | 1% |
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