Puff Shell Pastry


Prep: 20 mins

Cooking: About 5 mins

Other Total: About 25 mins


6 tblsp unsalted butter, cut into small dice

1 cup (8 fl oz) water

1 tsp salt

1 cup (5 oz) flour

5 eggs

In a saucepan, combine the butter, water and salt. Bring to a boil over medium heat, stirring often, and removed from the heat. Immediately pour in the flour all at once and stir vigorously with a wooden spoon until you have a smooth mixture. Put the pan back on gentle heat and continue to stir until there are no lumps and the mixture pulls away from the pan sides, 1 minute.

Remove from the heat and add the eggs, one at a time, making sure each egg is thoroughly mixed in before adding the next. Work the dough as little as possible after adding the first egg. The dough should be shiny and be stiff enough to hold a shape.

The dough is now ready to be used. It can be formed by spoonfuls or with a pastry bag fitted with a plain or decorative tip. The dough should be spooned or piped onto parchment-lined baking sheets or nonstick baking sheets. The dough may be stored in a plastic bag for 2 days in the refrigerator or for up to 2 months in the freezer.

Makes 1 lb of dough.

(To be used with Cheese Puffs recipe found here on this site.)

From the Williams-Sonoma Guide to Good Cooking c 1996. Published by Broderbund Software, Inc. & Weldon Owen, Inc.


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