| Boil water, salt and butter in a heavy saucepan. |
| Add flour while stirring, continue stirring for
several minutes, until the mixture gets very hot and uniform in consistency. |
| Transfer mixture to an electric mixer with a paddle
attachment, and mix on Low speed for 2-3 minutes until mixture has
cooled down. |
| Crack the eggs into a clean container. |
| While still mixing on Low add the eggs, one at a
time. After the addition of each egg wait until the mixture
absorbs it and becomes completely smooth again. |
| Using a pastry bag, dispense the choux paste through
the desired tip onto a paper lined baking pan or non-stick pan. |
| Bake in a hot oven 425°(F) until they have puffed
and gotten some color, then reduce the temperature to 350°(F)
until they dry out inside. Do Not Under bake or they will fall flat.
Cut one open to check the inside for wetness, before removing from
oven, if your not sure that they are done. |
| Make into small puffs - large puffs - small eclair
- large eclair - small buchette - large buchette and riviera shells
(paris brest). This formula will yield 25 to 30 small puffs or eclairs,
likewise 8 to 10 of the larger items. |
Click to view Instructions (5 samples remain) 
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