Julee Rosso, Sheila Lukins

Pate a Choux

Preparation info
  • About

    25

    cocktail-size puffs
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • ½ cup water
  • 4 tablespoons (½ stick) unsalted butter, plus extra for greasi

Method

  1. Combine the water, butter, and salt in a small saucepan and bring to a boil.
  2. Remove the pan from the heat and pour in the flour all at once. Stir well to combine and return to medium heat. Cook, stirring constantly, until the mixture becomes sticky and pulls away in a ball from the sides of the pan.
  3. Remove the pan from the heat, cool for a moment or t