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Chou Paste
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
By Tony Bilson
Published 1987
Chou paste is most commonly used in the preparation of profiteroles, éclairs and other desserts. These desserts are very simple to prepare.
Ingredients
250 ml 100 g ½ tsp
Method
Place the water, butter and sugar into a two-litre pot and bring to the boil. Remove the pot from the flame and mix in the flour with a wooden spoon. Return the pot to a medium flame and continue to mix with the spoon until it becomes a firm cohesive paste. Remove the pot from the flame and beat in the eggs one by one. Allow the paste to cool. Cover with plastic wrap pressed firmly around the p