Pate a Choux

Pastry for eclairs and herb roll

Photo by Lauren K.
Adapted from steamykitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from steamykitchen.com

Ingredients

  • 200

    g milk

  • 140

    g unsalted butter

  • 200

    g water

  • 5

    g of salt

  • 5

    g granulated sugar

  • 350

    g all purpose flour

  • 250

    g eggs

  • For savory-add 2 c shredded parmesan, and 2 tsp of black pepper,

  • dried herbs, and garlic powder.

Directions

• Heat first five ingredients in a pot or skillet on medium, bring to a slight simmer • Add all of the all purpose flour, turn down the heat to a low and stir together to form a dough like consistency, the mixture will coat the bottom of the pan. • Remove from heat and place in mixer, using a paddle attachment, mix on speed 2 until the mixture cools to at least 140 degrees. • Add eggs, one at a time, then increase the mixer speed, letting the dough become stretchy, and will look like instant mashed potatoes. (If it seems a little dry, slowly add a bit of water). • Pipe desired pastry shapes and bake at 350 degrees, for around 22-24 minutes, rotate afterthe first 12 minutes. • Fill and glaze as desired

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