Choux Pastry (For Cream Puffs, Eclairs, Etc)
"Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss...."
INGREDIENTS
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2 ounces butter or 2 ounces margarine
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3/4 cup water, scant
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1/2 cup flour, heaping
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2 eggs, beaten
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1 tablespoon sugar (optional)
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