Francisco Migoya

Pâte à Choux

Preparation info
  • Yield:

    1 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Water 320 g 11.28 oz 31.75%
  • Sugar

Method

  1. Preheat a hearth oven to 220°C/430°F.
  2. Line a sheet pan with a nonstick rubber mat. Put a #808 tip inside a piping bag; this will be used for piping the cream puffs.
  3. Boil the water with the sugar, salt, and butter over high heat. Add the milk