Basic Professional French Cooking
Pâté à Choux
Ingredients
250 ml Water
110 g Butter, cut into small pieces
pinch Salt
140 g Flour
5 Eggs
Procedure
-Bring the water and butter to a boil. Immediately remove from the heat so no water boils away (this would change the proportions in the recipe).
-Quickly stir the flour and salt into the liquid off heat. Return to the burner and beat over high heat with a wooden spatula.
-Transfer to a room temperature bowl and incorporate eggs, one at a time, it may be nexessary to use all 5.
-Fill pipe bag and pipe onto a sheet pan. Pat down by criss-crossing with a fork dipped in egg wash.
-Bake at 400 F / 170 C until top is golden brown. Reduce heat to 300 F / 130 C to complete.
-Rack cool.
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