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Pate au Choux
Pastry used to make eclairs, cream puffs,
profiteroles, etc.
| Recipe Submitted by: |
Cathy Hastings |
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| Categories: |
Pastries>Desserts |
| Yield: |
50 Puffs, Eclairs, etc. |
| Ingredients |
Amount |
Method |
| Butter |
1 lb. |
Melt butter in boiling water.
Add flour and salt all at once. Beat vigorously
in pan over heat for one minute, or until
mixture begins to pull from the side of the
pan. Transfer to mixing bowl. Cool to 140º.
With mixer on medium speed, add eggs
one
at a time. Beat mixture after each
addition
to incorporate fully.
Pipe mixture onto baking sheet with parchment
paper. Cook in 350º oven for 15 minutes,
until golden brown. Turn off oven and leave
door ajar to cool. |
| Water, boiling |
1 qt. |
| Flour |
1 lb., 3 oz. |
| Salt |
1 tsp. |
| Eggs |
16 each |
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| Chef's Tips: |
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- Choux should be cooked in a warm oven with
the door ajar to allow steam to escape and
prevent them from swelling.
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