Pâte à Choux

You must log in to upload a photo.

(5.0/5) Log in to rate this recipe!

Credit: Elizabeth McDonald, Owner/Pastry Chef, B3 - A Beach Bunny Bakery, Maui
The National Culinary Review, April 2016

Ingredients

1 cup water
3 oz. butter
1 t. sugar
¼ t. salt
1 cup all-purpose flour
4 whole eggs

Instructions

Put water, butter, sugar and salt in heavy stainless steel saucepan. Bring to a boil. Remove from heat. Sift in flour; mix until well-incorporated. Return pan to heat; cook mixture until shiny and thick, stirring constantly. Place batter in bowl of electric mixer outfitted with paddle attachment; add eggs, one by one, mixing until absorbed before adding next egg. Pipe out mixture in éclair shapes; bake in preheated 375°F oven for 5-8 minutes. Lower heat to 325°F; continue baking for another 15-20 minutes, or until well-browned and crisp.

Tags

Bread/Pastry, Dessert, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!