Pate a Choux

That is the fancy way of saying cream puff apparently. This basic dough recipe can be used for a variety of pastries, particularly cream puffs. It freezes well once it is baked.

Pate a Choux
1/2 cup shortening
1 cup water
1 cup flour
pinch salt
4 eggs

Preheat oven to 450ºF. In saucepan, combine shortening and water and bring to a boil. Sift together flour and salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each one.

Drop by spoonfuls onto baking sheets or pipe in desired shape. Bake 10 minutes and then reduce oven to 400ºF. Bake 25 minutes more until golden. Cool completely and split in half. Fill with desired concotion.

The puffs can be frozen after they are baked, prior to being filled.