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Choux Pastry
Pâte à choux
Preparation info
- For
eight
sweet éclairs or puffs - Difficulty
Easy
- Ready in
15 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
Method
- Pour the water into a saucepan, add the salt and sugar and the butter cut into small pieces. Bring to the boil and, as soon as the butter has melted, add the flour all at once.
- Work the dough over a moderate heat with a wooden spatula to dry it out a little. After about a minute the mixture should come away from the sides of the saucepan.
- Remove the p