- 3/4 cup (6 ounces)water
- 1 stick (4 ounces) unsalted butter
- 1/2 teaspoon (.21 ounces) salt
- 1 1/2 teaspoon (.22 ounces) sugar
- 2 cups (7.06 ounces) Swans Down® Cake Flour
- 5 large eggs, room temperature
Don’t open the oven while it bakes.
The puffs should be hollow inside and slightly crisp on the outside. Halve the puffs, fill with desired filling, and replace puff tops. Baked pâte à choux can be stored in refrigerator for 1 to 2 days or in the freezer for up to a month. (To defrost, warm in a 325℉ oven for 6 to 8 minutes.)
Baking times will vary depending on what you’re making with the dough. To make puffs for filling with pastry cream or savory fillings, preheat oven to 400℉ and pipe small mounds of dough (about 1 ½ inches wide) onto baking sheets, leaving at least 1 inch between them. Bake about 25 minutes, shifting baking sheets from top to bottom and back to front, until browned and puffed.