Choux Pastry- for Profiteroles, Cream Puffs or Eclairs


  • ¼ cupbutter (65g)
  • 1 ¼ cupswater
  • 1 cupflour, sifted
  • 3 eggs

1 Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove. 2 Stir in the sifted flour. Add the flour all at once. Beat until smoth. 3 Return to the heat, and stir vigourously until the mixture leaves the sides of the ...

View full recipe at SpringPad


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