From: “A Guide To Good Cooking with Five Roses Flour” (TWENTIENTH EDITION revised, 1962) Published by: Lake of the Woods Milling Company, Limited Montreal – Winnipeg under the supervision of Pauline Harvey FOUNDATION RECIPE FOR CHOU PASTRY1 cup Five Roses Enriched Flour1/2 cup butter1 cup boiling water3 or 4 eggs (Use 4 eggs when eggs are plentiful.)* Note from me: For churros, also mix 1/2 a cup of sugar and 1 teaspoon of cinnamon together.
( *The original recipe comes from a time when supermarkets didn’t exist. There were times of the year when things just weren’t available.)Have water boiling.Add butter to water in a small, smooth saucepan, and place over heat.When butter is melted, and while mixture is boiling vigorously, dump in flour – all at once.Stir rapidly until mixture makes a ball that comes away from sides of pan.Do not overcook.Overcooking will make the mixture greasy and heavy and will cause flour and fat to separate.Remove pan from fire.Then add eggs, unbeaten, one at a time.Beat each one in thoroughly before adding the next.The secret to tenderness in cream puffs is long and patient beating.A good rule is to beat the batter until you can cut through it with a clean steel knife without anything sticking to the blade.DO NOT BEAT EGGS BEFORE ADDING THEM. THIS IS IMPORTANT.Grease a cookie sheet or shallow baking pan.Form paste in desired shapes and of desired size.Cream puff shells are shaped with the handle of a spoon, forming dough as nearly circular as possible, slightly heaping mixture in centre.Place heaps of paste a few inches apart to allow for expansion.About 1 tablespoon of mixture will be required for the large puffs; 1 teaspoonful will be sufficient for the tiny ones.To shape Éclair shells, use a pastry bag with a plain tube, or a large funnel of strong paper.Shape paste 3/4 inches wide and 3 1/2 inches long.BAKING THE PUFFS (NOT THE CHURROS!)The secret of making this pastry is in the baking process.Bake at 425° F. for 30 minutes or until well risen and set.Then reduce heat to 325° F. until puffs are dry.When baked, place puffs on a wire cake rack until they are quite cold, first slitting each one with a very sharp knife in one of the natural divisions made by the expanding dough, to allow the steam to escape instead of softening the shell.Later, puff may be filled through this hole.DEEP FRYING PASTRY FOR CHURROSHeat frying oil to 375° F.. Squeeze strips of pastry dough from a pastry bag into the hot oil.Deep fry until golden brown; remove and drain.Roll drained churros in sugar and cinnamon mixture.