Crust: Pate a Choux

posted by Lisa UK 08-04-100 11:55 PM

Pate a Choux
Quantity serves

100 g. (4 oz.) water
A pinch of salt
80 g. (3 oz.) butter, cut into small pieces
A pinch of sugar
160 g. (5 1/4 oz.) flour, sifted
4 eggs, each weighing 60-65 g. (2 1/2 oz.)
A little beaten egg thinned with a little water to glaze

Put the water, salt, butter and sugar in a saucepan. Bring to a boil, and at that moment, throw in the flour all at once. Mix vigorously with a wooden spoon till the pastry forms a dry ball which detaches well from the pan. Let it cool.

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