This is the EASIEST recipe you will ever make. Well. I thought it was so simple it couldn’t be true. One try and it turned out absolutely perfect. I had these recently at a friends house and I assumed they were store bought. Who makes your own puff pastry right? I happened to say something about which brand they bought or something or another when I was shocked to find out they were homemade! I was even more shocked to learn just how simple they were. Challenge accepted. The next day I tied up my apron strings and went right to work. Voila! Absolute perfection. The most obvious filling is a sweet filling, but you can also fill these with savory things as well. They are extremely versatile. Stay tuned for part 2… I will soon share with you the most delicious sweet filled pastry!
Homemade Puff Pastry
Don't be fooled, this Homemade Puff Pastry is more simple than you think!
Ingredients
- 1 c. water
- 1/2 c. butter or margarine
- 1 c. Gold Medal® all-purpose flour
- 4 eggs
Instructions
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Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball (warning: your arm WILL get tired); remove from heat.
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Beat in eggs, all at once; continue beating until smooth. On ungreased cookie sheet or Silpat lined, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
Recipe Notes
Adapted from Betty Crocker
Classic Pâte à Choux! You can pipe eclairs with this stuff too! You baked them perfectly. They are nice & brown & you can tell they are not soggy in the middle. Great job!
Yvonne
Yay for baking them perfectly!!! I loved how they turned out.. and if they were soggy in the middle we’d have problems. I don’t like me any kinda soggy anything – thanks for the sweet words :)
Tami
Just wanted to add that this is more if a cream puff/eclair shell. Puff pastry is made up of many layers of dough. Some call it phillo dough, but in culinary school, and the bakeries I’ve worked in it was known as puff pastry. Now-a-days there are machines you can feed the dough through to roll it out, then you fold in thirds, rotate, and feed it through again. Do this over & over & you get that nice flaky dough that puffs up with all those buttery layers. Back in the day, we rolled by hand on the huge benches. It was quite the work out!
In any case your cream puff shells look wonderful! Thank you for sharing!
Yvonne
Great information! I’ve learned more about this from posting it than I ever think I would have otherwise :) I love the tip about making the fluffy layers. You better believe I’m going to try that! Thank you so much!!
We are making these today. They sound easy, so my fingers are crossed that they come out good. And your pictures are AMAZING.
Yvonne
They are SO easy – I couldn’t even believe how quickly they came together!
Naomi
We beat in the eggs after the dough becomes a ball?
Amanda Peterson
Beautiful Yvonne!
Yvonne
Thank you so much!!
Christina
these sound more like Pâte à Choux, but still delicious!!
Yvonne
Well isn’t that just the most beautifully fancy word! I’m going to have to go look that up right now!!
This looks amazing! I have always wanted to make something like this!! Yum!!
Yvonne
Yay! They are SO easy! Come back tomorrow to see how I sweeten things up :)