Pate a Choux

Yields 2 dozen 3” eclairs

INGREDIENTS

  • 300g water

  • 105g butter, cubed

  • 6g aalt

  • 180g A.P. flour

  • 300g eggs

  • as needed milk

Directions

  1. Place the water, butte, and salt in a pot.

  2. Bring to a full boil.

  3. Off the heat, add the flour all at once.

  4. Stir with a wooden spoon until homogenous.

  5. Return to the heat, continue stirring until a film forms on the bottom of the pot.

  6. Place the mixture in a 5 qt mizer with a paddle.

  7. Mix on low speed for 30 seconds.

  8. Add eggs 25% at a time, mix to incorporate. Do Not Overmix. Note: you may not need to add all of the eggs.

  9. Check the consistency of the batter, adjust accordingly.

  10. Place in a pastry bag with an 806 tip.

  11. Pipe.

Baking: 375 degrees for approx. 40-45 minutes, rotate halfway. Check for doneness: lightly touch the top and it will not give.

A favorite of

Jessica Sigmundsson