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Pâte à choux-cream puff pastry
Preparation info
- Yield: Approximately 54 ounces ,
thirty-six
1 inch puffs and twelve 1½ to 2 inch puffs - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient | Baker’s percentages |
Method
- In a medium bowl, whisk the eggs to combine and set aside.
- In a large heavy saucepan, bring the water, butter, sugar, and salt to a rapid boil.
- Add the flour all at once, stirring the mixture with a wooden spoon, until it has thickened to the consistency of mashed potatoes and leaves a film on the bottom of the pan.
- Remove from the heat and al
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Components
- Pâte à choux-cream puff pastry
Part of
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