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Michel Guérard
119
Choux Pastry
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Preparation info
For 800 g 28 oz ) of pastry – making approximately
30
puffs
Difficulty
Medium
Appears in
#72
Cuisine Gourmande
By
Michel Guérard
Published
1978
About
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Recipes
Contents
Pâte à Choux
Ingredients
Main ingredients
120
ml
(scant
½
pint
)
milk
120
ml
(scant
½
Europe
France
Dessert
Mediterranean
Vegetarian
Method
Put the milk, water, salt and sugar and the butter into the small saucepan and bring to the boil.
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.
Return to the heat and stir vigorously with the spatula for a minute, to evaporate some of the water and