Pate a Choux (pronounced patty-shoo) is the French name for cream puff dough. Cream puffs are one of the quintessential French desserts. Using this recipe you can make eclairs and cream puffs, as well as funnel cakes (by simply deep frying the piped batter in hot oil). Fillings can vary from sweet, like the banana foster variation in the picture, made by mixing mashed banana and caramel syrup with whipped topping and freezing, and covering with a caramel sauce thickened with powdered sugar or a traditional ice cream and chocolate topping, to savory, by filling with cream cheese mixtures or even chicken or tuna salad. Whatever, they are delicious and a great bread-like option.
Should your puffed shells have a habit of falling, poke the side of them with a tooth pick as they are removed from the oven to allow the air inside to cool more quickly.
¼ cup (half stick) butter
½ cup water
½ cup flour
¼ teaspoon salt
3 large eggs
Preheat oven to 375 degrees F.
Prepare a baking sheet by lining with parchment paper.
In a medium sized pot , melt butter and add water, bringing to a rolling boil over medium heat.
Take off the heat and add flour, stirring to incorporate fully.
Return to heat and stir continuously until paste comes together and pulls away from the side of the pot, continue to stir over heat about five minutes to dry the paste.
Remove paste from the pot into a mixing bowl and allow to cool for about five minutes (great time to wash pans and utensils).
Add eggs one at a time to cooled paste stirring until a thick smooth elastic dough is created.
Place dough into a pastry bag or plastic zipper bag (with corner snipped off after the bag is filled) and pipe one inch mounds of dough on prepared baking pan (You can alternatively pipe éclair shaped mounds).
Bake for 25- 30 minutes until mounds are puffed and slightly golden brown.
Remove from oven and cool before filling.