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Pâte à choux-cream puff pastry
I cooked this
Yield: Approximately 54 ounces ,
1 inch puffs and twelve 1½ to 2 inch puffs
The Dessert Architect
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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