Pate a Choux

By pattie_d

Use this pate a choux recipe, adapted from "Entertaining," to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 teaspoon sugar (optional)
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a medium saucepan over medium-high heat, combine butter, sugar, salt, and 1 cup water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.

Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.

Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated. Use immediately to make profiteroles, cream puffs, or eclairs.

From Martha Bakes,

March 2011