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Pate a Choux

Ingredients

Ingredient Checklist

1 cup water

1 stick (1/2 cup) unsalted butter

1 teaspoon sugar

1/2 teaspoon salt

1 cup all-purpose flour

5 large eggs (1 liquid cup)

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Pate a Choux

Pate a Choux

Pate a Choux

Pate a Choux

Ingredients

Ingredients

  • 1 cup water
  • 1 stick (1/2 cup) unsalted butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs (1 liquid cup)

Directions

Combine water, butter, sugar, and saltin a medium saucepan over medium-highheat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour.When flour is combined, return to heat. Thismixture is called a panade. Dry the panadebystirring constantly for 4minutes. It isready when it pulls away from the sidesand a film forms on the bottom of the pan.

Transfer panade to the bowl of an electric mixer fitted with the paddle attachment,and mix on low speed, about 2minutes,until slightly cooled. Add the eggs one at atime on medium speed, letting each oneincorporate completely before adding thenext. Add the last egg a little at a time until the batter is smooth and shiny. Test thebatter by touching it with your finger andlifting to form a string. If a string does notform, the batter needs more egg. If youhave added all the egg and the batter stilldoesn’t form a string, add water 1 teaspoon at a time until it does.

The batter may be used immediately orstored in an airtight container in the refrigerator for up to 2days. To use chilled,remove from the refrigerator, and stir tosoften before filling piping bag.

Reviews

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Add Rating & Review

All Reviews for Pate a Choux

  • of Reviews

Reviews:

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All Reviews for Pate a Choux

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest