Pâte à Choux Dough

4.5 oz unsalted butter cut in pieces
5 oz flour
1/2 cup water
1/2 cup milk
pinch of salt
5 eggs
A wooden spatula

1. Pour the water, milk and butter in a saucepan
2. Bring slowly this mixture to a boil stirring a few times
3. During this time prepare the flour
4. When it starts boiling, and the butter completely melted, move the saucepan out of the heat
5. Incorporate the flour
6. Bring back the saucepan to low heat
7. Stir fast with the spatula in order to obtain a big, independent, dehydrated ball
8. Bring the ball into a bowl
9. Incorporate 5 eggs, one by one, until complete absorption
10. Stir rapidly with the wooden spatula
11. Heat the oven to 350ᵒ F
12. Line a cookie sheet with parchment paper
13. Fill a pastry bag with a round tip and fill with the warm dough
14. Drop high mounds of dough on the cookie sheet
15. Bring it to the oven and do not open the door for the first 10 minutes
16. Then open the oven for a few minutes when the choux have risen a little to dry the dough
17. Close the door and cook for 10 more minutes until the choux turn golden

Incorporating the eggs one by one and stirring vigorously with the wooden spatula.

Maythe is dropping mounds of dough on the cookie sheet

Timothy having fun squeezing the dough with the guidance of Maythe

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