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Pâte à Choux
Category: Batters
Equipment: Sifter, saucepot, spoon, mixer, pastry bag
No. Servings: 12
Serving Size: 4 oz. (115 g)
Yield: 3 lb. (1.3 kg)
Ingredients
8 oz.
all-purpose or bread flour
16 oz.
* water or milk
8 oz.
butter or shortening
pinch
salt
1/2 oz.
sugar
1 lb.
* eggs
Method
1
Sift the flour and set aside.
2
Combine the liquid, butter or shortening, sugar, and salt in a saucepot and bring to a boil.
3
Add the flour all at once and stir immediately.
4
Cook over moderate heat while stirring until the dough forms a ball and pulls away from the sides of the pot.
5
Transfer the dough to the bowl of a mixer.
6
On medium speed, use the paddle attachment to mix eggs in one at time. Continue to add the eggs in this manner until all the eggs are incorporated into the batter.
7
When batter cools, place into a pastry bag and pipe into desired shape.
8
Bake at 400°F (204°C) until pastry is evenly brown with a rigid, hollow structure.