Name: Pâte à Choux
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
Ingredients: 1 quart (960 ml) eggs; 1½ teaspoons (7.5 g) salt; 12 ounces (340 g) unsalted butter; 1 quart (960 ml) water; ¼ teaspoon (1 g) ammonium carbonate (optional); 11 ounces (310 g) bread flour; 8 ounces (225 g) cake flour; 5½ ounces (155 g) bread flour; ½ teaspoon (2.5 g) salt; 1 pint (480 ml) eggs; 1 pint (480 ml) water; 4 ounces (115 g) cake flour; yield: 2 pounds 12 ounces (1 kg 250 g) or enough for approximately 35 to 50 profiteroles, 1 to 2 inches (3.7 to 5 cm) in diameter, or about 30; éclairs, 4 to 5 inches (10 to 12.5 cm) long; 6 ounces (170 g) unsalted butter; 1 teaspoon (3.5 g) ammonium carbonate (optional)

Sift the flours together on a sheet of baking paper and reserve.

Heat the water, butter, and salt to a full rolling boil, so 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. Using a heavy wooden spoon, stir the flour into the liquid, adding it as fast as it can be a

Pâte à Choux

Ingredients

Method

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