Name: Pâte à Choux
Yield: Yield: 5 pounds 8 ounces (2 kg 500 g), or enough for approximately 70 to 100 profiteroles, 1½ to 2 inches (3.7 to 5 cm) in diameter, or about 60 éclairs, 4 to 5 inches (10 to 12.5 cm) long
Cuisine: France
Ingredients: ¼ teaspoon (1 g) ammonium carbonate; 4 ounces (115 g) cake flour; 5½ ounces (155 g) bread flour; 1 pint (480 ml) water; 6 ounces (170 g) unsalted butter; ½ teaspoon (2.5 g) salt; 1 pint (480 ml) eggs; 8 ounces (225 g) cake flour; 11 ounces (310 g) bread flour; 1 quart (960 ml) water; 1½ teaspoons (7.5 g) salt; 12 ounces (340 g) unsalted butter; 1 teaspoon (3.5 g) ammonium carbonate; 1 quart (960 ml) eggs

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 ounces (225 g) cake flour
11 ounces (310

Method

Sift the flours together on a sheet of baking paper and reserve.
Heat the water, butter, and salt to a full rolling boil, so that the fat is not just floating on the top but is dispersed throughout the liquid.
Form the ends of the baking paper into a pouring spout. Then, using a heavy wooden spoon, stir the flour into the liquid, adding it as fast as

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Pâte à Choux

Ingredients

Method

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