Want to make cream puffs? profiteroles*? or eclairs? Then this is the base recipe that you need to master. This is also called choux paste, or pate a choux.
1 Cup (16 tbs)
1⁄2 Cup (8 tbs), sliced
All purpose flour
1 1⁄4 Cup (20 tbs)
7 Medium (or more as needed)
1) In a saucepan , combine water, salt, butter over a medium heat and bring to a simmer.
2) Just as the butter melts, stir in all the flour with a wooden spoon until the mixture forms a ball, pulls away from the sides and leaves a whitish film at the bottom of the pan.
3) In a large bowl, transfer the mixture and work with a wooden spoon to cool it down slightly.
4) Gradually work in the eggs, one at a time, beating well after each addition.
5) The dough must be stiff enough to hold it’s shape when piped but still loose enough to pipe.
6) You have added enough eggs if the dough droops from a spoon held sideways.
7) Use the pate a choux to make cream puffs or eclairs or as desired.
If you want to bake cream puffs, eclairs, French crullers etc at home, first you need to prepare the Choux paste. Preparing this paste is a delicate process, so you need to take total care. Watch the video to get the tips from chef, so that you too can make perfect puffy dessert at home, just like professionals.