Choux Pastry

Pâte à Choux

Appears in

By Robert Carrier

Published 1965

  • About


  • ¼ pint water
  • 2 tablespoons butter
  • 1 tablespoon


Combine water, butter, sugar and salt in a small saucepan, and bring to a boil. Remove saucepan from heat and add sifted flour. Return pan to the heat and stir mixture with a wooden spoon until the dough is compact and dry, and leaves the sides of the pan. This mixture (called a panada in culinary terms) should not be overcooked or it will become oily.

Remove the saucepan from th