Sweet or Savory (puff pastry dough)
From "Martha's Recipes"
Featured Pinch Tips Video
- 1 stick
- unsalted butter
- 1 tsp
- sugar (or splenda)
- 1/2 tsp
- 1 c
- all purpose flour
- 4 large
- 1 c
1Preheat oven to 375 degrees.
Line two cookie sheets with parchment paper and set aside.
In a medium saucepan over medium-high heat, combine butter, sugar, salt, and 1-cup water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combine.
Return pan to medium high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. At this point, you can use a wooden spoon to stir in eggs or use an electric mixer with dough hooks attached. Either way mix in eggs, one at a time and stir vigorously, until each egg is entirely incorporated. Use dough immediately.
2Transfer dough to a pastry bag fitted with a ½ inch round tip; pipe 1 ½ -inch puffs about 1 inch apart onto parchment paper lined baking sheet. For éclairs, pipe 3-inch long “fingers” about 1 inch apart onto parchment paper line baking sheet. Using a lightly moistened finger with water, smooth tops. Brush each with egg wash.
Bake, rotating sheet halfway thought, until puffs are golden, about 20 to 25 minutes. Cool
3With bread knife, cut tops off and sandwich in your choice of fillings.