Choux Pastry Pate A Choux
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|Eggs||4 (At Room Temperature)|
Preheat oven to 400° F.
Quickly bring water, butter, and salt to boiling.
Pull pan almost off burner and turn heat to moderate.
Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball.
Set pan on a damp cloth.
Break an egg into a cup and slide into flour mixture.
Beat hard with a wooden spoon to blend.
Add remaining eggs, 1 at a time, beating well.
Each egg must be blended in before the next is added; mixture will look odd at first, almost curdled, but as you beat, it will become smooth.
Pastry is now ready to use in making Cream Puffs, Eclairs, Profiteroles, Carolines, and Croquembouche.