Cream Puff Dough
Ingredients:
½ lb unsalted butter
2 C whole milk
¾ lb bread flour
¼ tsp salt
4-5 medium eggs (room temperature)
For dough:
Place milk and butter into a pot and bring to a strong simmer.
Add sifted bread flour and salt. Continue to mix until a pliable
dough forms that pulls away from the edge of the pot. Place dough
into a mixing bowl and using the paddle attachment, begin to slowly mix
dough. This will allow the dough to cool slightly. At this
point add the room temperature eggs one at a time, assuring that each
egg has been incorporated before adding the next.
Once all the eggs have been incorporated, the dough is ready to be
piped. The dough should retain whatever shape it is piped into
and should also be slightly shiny in appearance. place the dough
into a pastry bag with a large round tip (preferable a #8 size tip) and
pipe onto a parchment lined cookie sheet in the desired shape.
Bake in a preheated 425 degree oven for about 10 minutes, then lower
temperature to 350 degrees. Continue cooking until golden brown
and there is no trace of moisture left on the outside of the
dough. When thoroughly cooked, remove from the oven and allow to
cool before filling.
Note: This dough is called Pate
Choux. It is used for a variety of pastries including cream
puffs, soufflé base and éclairs.