Ingredients

makes enough for 3 dozen cream puffs

　　1 cup water

　　1 stick (1/2 cup) unsalted butter

　　1 teaspoon sugar

　　1/2 teaspoon salt

　　1 cup all-purpose flour

　　5 large eggs (1 liquid cup)

　　

Step 1

Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the flour. When the flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.

　　

Step 2

Transfer the panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled. Add the eggs, 1 at a time, on medium speed, letting each incorporate completely before adding the next. Add the last egg a little at a time until the batter is smooth and shiny. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. If you have added all the egg and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.

　　

Step 3

The batter may be used immediately or stored in an airtight container in the refrigerator for up to 2 days. To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.

　　

MAKING PÂTE À CHOUX

Step 4

This dough is very easy to master, and can be used to form a variety of sweet confections, such as profiteroles; it can also be folded with herbs and cheese to make savory gougères.

　　

Step 5

Pâte à choux is ideal for cream-filled pastries, too: As the dough bakes, it puffs up and forms a pocket inside. This happens because the moisture of the eggs turns to steam and is trapped within the resilient dough, causing a slight hollow inside a shell that is golden brown and crisp on the outside.

　　

HOW TO MAKE CREAM PUFFS (SEE PAGE 526)

Step 6

Bring water, butter, sugar, and salt to a boil. Turn off heat, and add flour all at once.

　　

Step 7

Return to heat, and dry the mixture by stirring constantly.

　　

Step 8

After adding the eggs, test for proper consistency.

　　

Step 9

Dip a biscuit cutter in flour and mark baking sheets.

　　

Step 10

Use a pastry bag to pipe shapes to fit in flour circles.

　　

Step 11

When finished baking, poke a hole and fill with pastry cream.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.