sweet or savory (puff pastry dough)

How To Make sweet or savory (puff pastry dough)

• 1

  Preheat 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.
• 2

  Transfer 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
• 3

  With bread knife, cut tops off and sandwich in your choice of fillings.
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