Raymond Sokolov

Pâte à Choux

Preparation info
  • About

    4 cups

    dough
    • Difficulty

      Easy

Appears in
The Cook’s Canon: 101 Recipes Everyone Should Know
The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Ingredients

  • ½ cup milk
  • ½ cup water
  • ¾ teaspoon

Method

  1. In a heavy, nonaluminum saucepan, heat the milk with ½ cup water. While the liquid is coming to a boil, stir in the salt, sugar, and butter.
  2. When the mixture boils, remove from the heat and beat in all the flour at once. Then return to the stove and continue beating th