Pâte à Chou

Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup water
  • 6 tablespoons butter
  • teaspoon <

Method

  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.