Michel Guérard

119 Choux Pastry

Preparation info
  • For 800 g 28 oz ) of pastry – making approximately

    30

    puffs
    • Difficulty

      Medium

Appears in

#76Cuisine Gourmande
Cuisine Gourmande

By Michel Guérard

Published 1978

  • About

Pâte à Choux

Ingredients

Main ingredients

  • 120 ml (scant ½ pint) milk
  • 120 ml (scant ½

Method

  1. Put the milk, water, salt and sugar and the butter into the small saucepan and bring to the boil.
  2. As soon as it starts to boil, remove the pan from the heat, and gradually scatter in the flour in a fine shower, stirring it in with a wooden spatula.
  3. Return to the heat and stir vigorously with the spatula for a minute, to evapor