| Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins |
| Serves: 24 puffs | Oven Temp: 450° F and 350° F |
Based on choux paste (cream puff batter) this mixture uses beer for the liquid instead of water. Puffs can be made easily by anyone — not just the professional or adventurous. Use your individuality for the filling.
From: My Great Recipes, 1981
INGREDIENTS
| 1 | c | beer |
| ½ | c | butter |
| 1 | c | AP flour |
| ½ | t | salt |
| 4 | eggs | |
| 2 | T | parmesan cheese, optional |
| Filling of your choice (egg, ham, tuna, or chicken salad) |
STEPS
- In saucepan, bring beer to a boil. Reduce heat. Add butter and stir until melted.
- With a wooden spoon, stir in flour and salt all at once. Cook, stirring, until mixture forms into a ball and leaves sides of pan. Remove from heat.
- Add eggs one at a time, beating well after each addition until smooth. Stir in cheese, if used. Drop by teaspoonfuls onto buttered baking sheet, swirling top of each (allow room for expansion).
- Bake at 450° F for 10 mins. Reduce heat to 350° F. Bake 10 mins more or until lightly browned. Cool on racks.
- Split and fill puffs with your favorite egg, ham, tuna, or chicken salad.
TIPS
- For drier puffs, when you remove them from oven, slit puffs, and return to oven 10 mins longer. Turn off oven. Dry shells 10 mins more. Puffs freeze well. When ready to use, thaw, heat at 425° F for 3-4 mins, cool and fill.
My Notes
Making a choux is easier than you think. This recipe interestingly flavors the dough with beer, which lends it a savory edge. You can put cream in this, but honestly, I’d go for something savory.
Try this recipe with different beers. IPAs (not my favorite to drink) lend it an interesting, grassy note, depending on the hops. Lagers have an underpinning richness to them, but color the dough.
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