Ingredients
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
- 1 teaspoon salt (for savory)
- 5 3/4 ounces flour
- 1 cup eggs, about 4 large eggs and 2 whites
Directions
Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
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By walleye0000
Midlothian, IL
on February 22, 2013
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I used the recipe from my good eats vol. 1 book. The book says 375 preheat and raise to 425 for 15 min etc. The 1st batch still came out fine. 2nd batch i started at 425 and followed rest of instructions with same result yummy.
By raycefan_3493256
Anchorage, AK
on December 31, 2012
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I was so excited when I saw the episode with this recipe! My mother made this for us as kids and made two oblong 4x12 shapes atop a "crust" of a stick of butter and a cup of flour and a tablespoon or two of cold water. After baking them, she'd slather them, while still hot, with an "icing" of confectioners sugar, vanilla extract, and a little whole milk. We called it "Danish Pastry". It was so good, flakey, buttery and sweet, and it was even good after it cooled and even cold after refrigerating. Thank you, Alton, for bringing me a piece of my childhood in this recipe. The savory version also makes a good crust substitute for your chicken pot pie puff pastry recipe!
By cwest77
on November 17, 2012
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I really liked this recipe, but a couple of things might make it easier for first time cooks. If you don't have a kitchen scale, the flour converts to 1 cup, plus 3 tbsp., plus one scant tbsp. Add the flour to the boiling butter, sugar and salt all at once, return to very low heat and mix with a wooden spoon (not a whisk! until the mixture forms a smooth ball. Measure the eggs into a liquid measuring cup; you may not need the additional whites. When you add the eggs, add only one at a time the dough will get "liquidy" and separate; don't add another egg until the dough comes back together and returns to a sticky and smooth state. The eggs will easily pour one at a time out of the liquid measuring cup. Pipe the dough onto the parchment while it is still hot. I got about 60 small puffs for profiteroles/croque en bouche out of this recipe. Liked it very much!!
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