Cream puff pastry, also known as choux pastry, always creates a bit of a wow aspect, because it looks fancy. It is really just a simple pastry made by bringing water and butter to a boil, then stirring in the flour and eggs. The puff happens in the oven, creating a space for any kind of filling you like. This pastry has some cheese added in the mix and I've filled them with a crab filling that is also delicious served just with crackers.
- 1 cup water
- ½ cup butter, cubed small
- 1/4 tsp salt
- ¼ tsp pepper
- 1 cup flour
- 4 eggs
- 1/2 cup grated Parmesan or white Cheddar Cheese
- ½ tsp dry mustard
- Bring butter, salt, pepper and water to boil in a small pot.
- Remove from heat and quickly stir in flour all at once.
- Return to medium heat, stirring vigorously, until it completely loosens from sides of pot, easily forming a ball.
- Stir in cheese and mustard. Let sit for five minutes to cool slightly.
- Beat in eggs, one at a time. (I use a wooden spoon, but you can use a mixer. The eggs slip and slide a bit as you stir to incorporate them, but keep stirring until you have a smooth, stiff pastry.)
- Drop by rounded teaspoon (swiping off with a finger) onto parchment lined or greased and floured cookie sheets. You can use a wet butter knife to shape ragged sides into uniform circles.
- Bake at 450 F for the first 10 min. Lower temp to 350 F and bake another 30 min.
- Cool and slice open. These can be made ahead and frozen. Yield 40
- 8 oz cream cheese
- 3/4 cup miracle whip
- 1 1/2 Tbsp lemon juice
- 1 garlic clove, crushed
- 3 Tbsp green onion, finely chopped
- 6-8 oz (1 1/2 cups) imitation crab, finely chopped
- Beat cream cheese, adding in miracle whip, until creamy.
- Stir in the rest of the ingredients. This can be made up to a day before.
- Just before serving, use a rounded tsp to fill each puff and bake at 375F for 8 minutes.
TIPS for choux pastry
- One14X21 inch cookie sheet is great to bake the whole batch, if you have that size) If not, fill first sheet with 20 puffs, spacing about 2 inches apart. Leave remaining dough in covered pot. When first batch is baked, stir up the remaining batter and repeat.
- Some cooks brush on an egg wash to create a glossy top. Optional.
- DO NOT open oven door for first 20 minutes of baking.
- Even if puffs look done sooner, bake at least 30 minutes in total, but 40 is better as long as they do not get too dark. If you take them out too soon they can collapse from moisture still inside. If in doubt, you can turn off the oven, open the door slightly and let them sit to dry for another 10 minutes.