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Pate a Choux

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Yield: about 28 cream puffs

Ingredients:
3/4 c water
6 T (85 g) unsalted butter
1/4 t salt
1 T sugar
1 c (125 g) all purpose flour
4 eggs

Procedure:
  • Boil water, butter, salt and sugar stirring occassionally. Remove from heat.
  • Combine flour, stir and make sure it is well combined.
  • Return to heat and continue mixing until mixture is slightly dry and begins to pull away from the sides of the saucepan.
  • Transfer to a mixing bowl. Stir for 1 minute.
  • Add the eggs one at a time. It is important to fully incorporate one egg before adding the next one.
  • Pipe to the form required shape in the dessert you're going to make. As for cream puffs, 1 inch balls making sure to pipe each balls 1 inch apart.
  • Dip fingers on water and gently press down any peaks that has formed while piping.
  • If you wish, you can brush the tops with egg wash (1 egg + pinch of salt).
  • Bake on 425 F preheated oven for 10 minutes.
  • Then lower the temperature down to 350 F and bake for another 20 minutes.
**Recipe based on Peter Kump's Baking School in Manhattan

Bon app├ętit,
Charlotte

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