Éclair Paste or Pâte â Choux

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
  2. Remove the pan from the 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.
  4. Transfer the do