{"id":653,"date":"2010-09-27T15:54:48","date_gmt":"2010-09-27T22:54:48","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=653"},"modified":"2012-03-23T08:34:53","modified_gmt":"2012-03-23T15:34:53","slug":"make-homemade-choux-paste","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/09\/27\/make-homemade-choux-paste\/","title":{"rendered":"Make Homemade Choux Paste"},"content":{"rendered":"
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This is a fabulous recipe! It is very time consuming but well worth the effort. These little pastry shells freeze well too, so it is something that can be made ahead of time. I love to take a tray of these to a shower or special event that involves children. Kids love to eat these little swans.<\/p>\n

Directions:<\/h2>\n

Yield: 60-70 bite sized pastries<\/span><\/p>\n

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  1. In heavy saucepan, bring milk\/water and butter to a boil.<\/li>\n
  2. Add flour all at once. Stir quickly, until ball of dough forms and comes away from the sides of the pan.<\/li>\n
  3. Remove from heat and allow to cool slightly (approx. 10 minutes).<\/li>\n
  4. Add eggs one at a time, beating after each addition, until well blended.<\/li>\n
  5. Pipe into desired shapes or drop by spoonfuls onto parchment lined baking sheet. Leaving a couple inches between each pastry for expansion.<\/li>\n
  6. Bake in preheated 400°F oven for 35 \u2013 60 minutes, depending on size.<\/li>\n
  7. They are ready when they are golden brown and firm to the touch, especially on the sides.<\/li>\n
  8. Cool, remove tops with sharp knife and fill as desired.<\/li>\n<\/ol>\n

    ENJOY!!!<\/p>\n<\/div>\n

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    Ingredients:<\/h2>\n
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    • 2 cups of Milk or Water<\/li>\n
    • 1\/2 pound of Butter (1 Cup)<\/li>\n
    • 2 cups of All-purpose Flour<\/li>\n
    • 8 to 10 large Eggs<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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