By Anne Willan
Published 1989
Choux or cream puff pastry (Fr. pâte à choux) is unlike any other since it is cooked twice—its original name was pâte à chaud, meaning heated pastry. First, butter is melted in water and brought to a boil, then flour is beaten in off the heat. The warmth of the butter and water mixture cooks the flour to a ball of dough, which is usually dried over the heat for half a minute. Next, eggs are beaten, one by one, into the dough, which should be warm enough to cook them slightly.
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