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Paula Figoni
Pâte à Choux
Choux Paste
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Preparation info
Yield:
12
éclair shells
Difficulty
Easy
Appears in
top 1000
How Baking Works
By
Paula Figoni
Published
2003
About
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Recipes
Contents
Ingredients
Ingredient
Pounds
Pastry
Vegetarian
Method
Method of Preparation
Preheat oven to
425°F (220°C)
.
Have eggs at room temperature.
Combine water, shortening, and salt in a heavy saucepan. Bring to a full boil, melting shortening completely.
Remove pan from heat and add