Cream Puff Mix - Pâte ŕ Choux
Create your own traditions. Just add water, eggs and butter; spoon or pipe onto a cookie sheet, and bake to create pastry shells for delicious desserts or savory appetizers.
What you get
This simple-to-use mix creates delicious pastry shells for cream puffs, éclairs, profiteroles, and more. All you do is mix, bake, and fill with whipped cream, mousse or ice cream. 8-ounce mix makes 20 to 24 pastry shells.
Test kitchen tips
Check out our recipe for Cream Puffs ! First, make the puffs: Preheat the oven to 400°F. Grease a pan, or line with parchment paper. Beat together the mix and 1Ľ cups warm water until no lumps remain. Beat in 1 large egg, then 1 tablespoon melted butter. Drop the mixture by rounded tablespoonfuls, 2” apart, onto the prepared pan. Bake for 28 to 35 minutes, until golden brown and firm. Remove the puffs from the oven, and make a slit in each to allow steam to escape. Turn the oven off, and return puffs to the oven for an additional 5 minutes, to crisp. Remove the puffs from the oven, and cool completely. Fill and finish as directed in the recipe above. Yield: 22 to 26 puffs.