These hot dog buns look very much like éclairs, which is no coincidence — they're made from pâte à choux instead of yeast dough. For more information about making pâte à choux, see If the Choux Fits
Active time: 45 min Start to finish: 1 1/4 hr
Buns can be made (and dried) 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 375°F oven.
Recipe information
Yield
Serves 12 children (makes about 40)
Ingredients
Preparation
Step 1
Bring water, butter, and salt to a boil in a 4-quart heavy saucepan over moderate heat. Reduce heat to low and add flour all at once, then cook, beating with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Step 2
Transfer mixture to a bowl, then cool slightly. Add eggs 1 at a time, beating well with an electric mixer at medium-high speed (or beating vigorously with wooden spoon) after each addition (batter will be stiff). Add cheese and beat until combined.
Step 3
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly butter 2 large baking sheets.
Step 4
Snip off 1 corner of plastic bag to create a 1-inch opening and transfer cheese mixture to bag, pressing out excess air. Twist bag firmly just above filling, then pipe 18 to 20 (2 1/2- by 1- by 3/4-inch) lengths, about 2 inches apart, onto each baking sheet.
Step 5
Bake, switching position of sheets halfway through baking, until buns are puffed and pale golden, about 30 minutes total.
Step 6
Make 1 1/2-inch lengthwise slits in tops of buns with a sharp paring knife and let dry in turned-off oven 10 minutes.
Step 7
While buns dry, heat a dry well-seasoned grill pan or heavy skillet over high heat until it smokes. Reduce heat to moderate and cook frankfurters, turning, until heated through and golden brown, about 5 minutes.
Step 8
Remove buns from oven and nestle a frankfurter in each opening.
