Éclair Paste or Pâte à Choux

Preparation info

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

Ingredients U.S. Metric Percentage

Method

Procedure

Mixing:

  1. Combine liquid, butter, and salt in a heavy saucepan and bring to a boil.
  2. Remove pan from heat and add the flour all at once. Stir quickly.
  3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan (