Pâte à Chou

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup water
  • 6 tablespoons butter
  • teaspoon salt
  • 1 cup sifted all-purpose flour
  • 4 eggs


    1. Place the water and butter in a pan and bring to a boil.

    2. Add the salt and flour all at once. Stir vigorously. Cook until the mixture forms a ball and leaves the sides of the pan clean. Remove from the heat.

    3. Beat in the eggs, one at a time, until each is well incorporated.