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Pâte à Choux
Preparation info
- Makes
96
miniature puffs - Difficulty
Easy
Appears in
Published 1998
This is the classic cream puff recipe. Small puffs are sometimes floated in soup on their own or are served next to a particularly elegant consommé, such as Oxtail, stuffed with cooked foie gras.
Ingredients
Method
In a medium saucepan, place the water, butter, and salt. Bring to a simmer over medium heat. When the butter has melted, reduce the heat to very low. Stir in the flour and whisk until the mixture is smooth and shiny and forms a ball around the whisk. Remove from the heat.
Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next. (If making