1 CUP/5 OZ ALL-PURPOSE FLOUR, SIFTED
1 CUP/8 OZ WATER
1 TEASPOON SUGAR
1/2 TEASPOON SALT
1 STICK/4 OZ UNSALTED BUTTER, CUT INTO SMALL PIECES
preheat the oven to 425'F, lightly grease a large baking sheet. put the water, sugar, salt, and butter into a medium saucepan and bring to boil over medium heat; the butter should be completely melted just as the water comes to a boil. (This is very important; the water shoul not continue boiling to melt the butter or the proportions of the ingredients could alter).
as soon as the water boils and the butter is melted, remove the pan from heat.Add the flour mixture all at once and beat vigorously with a wooden spoon; the sough will form into a ball and pull away from the sides of the pan.
return the pan to the heat and continue to beat for about 1 minute to dry out dough as much as possible without scorching it. remove from the heat to cool slightly. (BHS tak ikut )
beat in three of the eggs, one at a time, beating well. At first the mixture seems ti repel the egg, then it is slowly absorbed. Beat the fourth egg lightly with a fork and add it, little by little, just until the dough is smooth, shiny, and soft enough to fall from the spoon..
to form into cream puffs, use 2 spoons to shape rounds. Drop onto the prepared baking sheet at least 2 inches apart. (BHS tak ikut)
Alternatively, spoon the pastry dough into a large pastry bag fitted with a 3/4 inch plain tip. Pressing evenly, pipe into mounds or eclair shapes, or as recipe directs.
brush with a little egg wash and use a dampened fork to smooth the tops. Bake 15 minutes , then reduce the temperature to 400"F.Continue to bake 15-20 minutes longer, with the door slightly open. Bake until well puffed and golden brown..
remove the baking sheet to a wire rack. carefully pierce a hole to make aslit in the sides of the puffs or eclairs to allow the steam to escape. return to the oven for 5 to 10 minutes to dry out. remove to a wire rack to col completely. (BHs tak ikut)
to fill the cream puffs, slice each one horizontally. remove any uncookekd or soggy dough. spoon whipped cream or pastry cream into the bottom half of each puff and cover with the top half. Dust with confectioner's sugar or top with chocolate sauce.
Encyclopedia of cooking techniques
by Elizabeth Wolf Cohen