Recipe of Favorite Trinidadian Puff aka Choux Pastry

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The ingredients needed to make Trinidadian Puff aka Choux Pastry:

1. Get 3 large eggs
2. Get 1 cup flour
3. Make ready 4 oz margarine (half of a butter)
4. Get 1 cup water

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Once you understand the technique, making choux at home is easy. The hard part is choosing a filling. Gougères are savory cheese puffs made from pâte à choux with a generous amount of cheese folded in.

Instructions to make Trinidadian Puff aka Choux Pastry:

1. Pre-heat oven at 375°
2. Sift the flour and set aside
3. Boil the water and margarine together
4. When margarine has melted, add the flour to the hot mixture and stir until a ball is formed
5. Remove from heat and allow to cool for about 3-5 mins
6. Slightly beat in one egg at a time
7. Continue beating until the mixture becomes smooth
8. Using a pastry piping bag, squeeze 1inch thick mixture on a slightly greased baking tray
9. Bake at 375° or until a toothpick comes out clean with sticked in.
10. Make small insertion and fill with your favourite filling (cheese, tuna, chicken etc)

The hard part is choosing a filling. Gougères are savory cheese puffs made from pâte à choux with a generous amount of cheese folded in. Slightly warm, with a crisp shell and a cheesy interior, they're the perfect little bite to serve with sparkling wine or cocktails. Puff pastry is a layered pastry that has three ingredients: flour, water and butter. You make a dough out of flour and water and wrap it around a wide, flat, thin block of butter.

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