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Stéphane Reynaud

Pâte à Choux

Choux Pastry

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flour 500 g
  • Butter 250 g
  • Eggs 4

Method

  1. Heat 125 ml of water with the butter, bring to the boil, add the flour all at once and stir until the mixture comes away from the sides of the saucepan.
  2. Add the eggs one at a time and rest for 30 minutes before using.

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