Pate A Choux
By: Emily Heston
Published: Saturday, December 5, 2009 - 2:52am

Ingredients




1 cup water
1 inch stick butter (½ cup) cut into ½  pieces
1 tablespoon sugar (for sweet) OR 1 teaspoon salt (for savory)
1 cup all purpose flour
5 cups large eggs, lightly beaten, about 1 cup

Preparation

1 Bring water, butter, and sugar (for sweet) OR salt (for savory) to a boil over high heat until butter melts, 2 When butter is melted, remove from heat, and pour in all of the flour and beat vigorously until it is smooth. 3 Then put the pan over the heat and beat a little longer, until the batter leaves a trail, this allows more of the moisture to evaporate, and the eggs to absorb more easily in the next step. 4 Scoop the batter into a mixing bowl and stir for about a minute to allow the batter to cool. 5 Create a well in the center of the batter. 6 Pour in 1/4 cup of the beaten eggs, using a wooden spoon or an electric mixer on a slow setting, stir until they are fully incorporated. 7 When the batter is smooth again pour in another 1/4 cup of the eggs and repeat the process, Repeat 2 more times.

About


This is the base for a myriad of delicious delights.