Directions: |
Directions:Preheat oven to 375 degrees Fahrenheit.
Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat). Vigorously mix the flour in so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and its forming a dough, return the pan to the stove (medium heat).
Cook the dough for 2-5 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms oil droplets on the bottom of the pan, and when you stick a spoon in the dough, it stays upright.
Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract, and then with a handheld mixer or whisk, mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately when you reach the right consistency. The dough should have glossy sheen with a pipeable consistency. You may or may not use up all the eggs.
Prepare a baking tray with a silicone mat or parchment. Pipe the desired shape onto the baking sheet with a piping bag with a large tip or hole in the end, you can also spoon it onto the tray using a tablespoon. If there are any points, flatten them down with a wet finger.
Bake in preheated oven, or until the pastry shells puff up and are golden brown on top. Do not open the oven door until you have reached the 25 minute mark. If you prefer a drier shell, cook for a couple minutes longer. Once they are done, prick each shell with a toothpick and let them dry out in the oven for ten minutes with the door cracked open and the heat off.
Fill with sweet or savory filling and serve immediately.
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This recipe for Cream Puff Shells (Choux Pastry) is from