Puffs, (Choux Pastry)


* 1 cup of water,

* half a cup of butter, unsalted,

* 1 cup of flour,

*quarter of a teaspoon of salt,

* 4 eggs,

* Tip: (A dash of grated lemon zest would take away the fresh scent from the egg).


1. In a saucepan, bring water to boil. Add butter to melt. Add the flour at once; stir over heat until the mixture forms a panada (a ball in the center of the pot). Remove from heat and allow to cool for 5 minutes.

2. Add one unbeaten egg at a time to the panada. Beat well until stiff.

3. Take up mixture by teaspoons and Drop on a greased cookie sheet 2” apart. For larger puffs use a tablespoon. You can twirl the spoon to make a nice design. Start oven at 450°F and bake for 15 minutes. Then reduce oven temperature to a moderate 325°F for 25 more minutes so there are no beads of moisture on the puffs. Turn off the oven. To help keep the puff dry, slit the puffs and put them back into the oven for another 20 minutes. Cool puffs then fill as desired. Puff are crisp when finished baking but softens later.

4. Puffs ready to be eaten. Fill with cheese paste or any of your favourite fillings.

Some Popular Filling:

Tuna Paste,

Cheese paste,

Chicken salad,

Chicken in cream sauce,

White fish and tartar sauce,

Maybe, you all will be as adventurous as I am to try other types of fillings.

Well that’s it for another simple but extraordinary dish, Enjoy.