Choux Puffs {Julia Child}

Pâte à choux for dessert puffs 
Taken from Mastering the Art of French Cooking by Julia Child


1 Cup of Water
6 Tbsp Butter cut into cubes
Pinch of Salt
1 Tsp Sugar
Pinch of Nutmeg (optional)
¾ Cup of Plain Flour
4 Large Eggs

1 Small beaten Egg mixed with a little water

Preheat oven to 220º
This recipe makes 35-40 {although I got 25} small puffs

Bring water to a boil in a pan with the butter, seasonings and sugar. Boil slowly until butter has melted.

Remove from heat and immediately pour in the flour and beat vigorously with a wooden spoon for several seconds to blend thoroughly.

Then beat over a moderately high heat for 1 to 2 minutes until mixture begins to leave the side of the pan and form a mass.

Remove pan from heat and make a well in the centre of the mixture. Break one egg into the centre of the well and beat thoroughly until blended.

Continue with the remaining 3 eggs, beating them in one by one until combined and smooth.

Place a grease proof baking sheet onto a baking tray.

Spoon mixture into a piping bag and then squeeze into mounds, about 1" in diameter and ½" high {approx!} onto the baking sheet.

Space the mounds about 2" apart to allow for spreading {Although mine were much closer than this and came out fine!}

Dip a pastry brush into the beaten egg and flatten each puff very slightly with the side of the brush avoiding dripping egg down the puff onto the baking sheet.

Put the tray {or trays!} into the upper and lower thirds of the preheated oven.

Bake for about 20 mins until puffs have risen and are golden in colour. ~They should be firm and crusty to the touch.

Remove from oven and pierce the side of each puff with a sharp knife to let the steam out.

{Apparently this is the only secret to perfect puff making! Although it also comes in handy for filling with cream or custard later - just spoon or pipe into the hole!}

Put the trays back into the turned off oven and leave the doors ajar for 10 minutes.

Remove from oven and put puffs onto a cooling rack.... et voila!

To Freeze

Puffs freeze perfectly. When cool place into a freezer bag or box.

When you want to use them just put the frozen puffs onto a baking tray and heat in an oven at 220º for 3 - 4 minutes.