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Recipe courtesy of Carla Pellegrino
Pate a Choux
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- Level: Intermediate
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 144 mg
- Sodium
- 65 mg
- Level: Intermediate
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 144 mg
- Sodium
- 65 mg
Ingredients
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Directions
- Put the water, butter, salt and sugar in a stainless pan and bring to a boil.
- As soon as the mixture reaches the boil, and the butter is completely melted, take it off the heat and add all the flour at once.
- Place the pan back on a medium flame and stir vigorously with a wooden spoon for about 30 seconds, or until the mixture thickens and forms a mass that does not stick to the pan. The mixture should be dried out by stirring over heat for another 1 to 2 minutes.
- Remove the pan from the heat and transfer the mixture to a clean bowl.
- Crack the eggs into a bowl "before" adding to the dough. Add the eggs to the dough, 1 at the time, making sure that each is fully incorporated before adding the next. Use the mixer paddle tool for this job.
- The mixture should be firm but smooth. It has absorbed enough eggs when:
- -the spatula runs through the batter and leaves a channel that fills in slowly
- -a dollop of batter lifted on a spatula curls over on itself and forms a hook.
