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Pâte à Choux

Appears in
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

By Jill O'Connor

Published 2007

  • About
There is no satisfaction sweeter than mastering the simple art of preparing pâte à choux. What other combination of water, fat, flour, and eggs yields such eye-popping results? Pâte à choux can morph from a little blob of dough into so many tasty and elegant creations. Piped onto a baking sheet and popped into a hot oven, dollops of this pastry bake into crisp, airy globes you can stuff with mounds of whipped cream for cream puffs, fill with custard and glaze with chocolate for éclairs, or split open and fill with ice cream and drizzle with warm chocolate sauce for profiteroles. Pop strips of pâte à choux into hot oil and it transforms into sizzling crisp, eggy churros just waiting to be rolled in sweet and spicy cinnamon-sugar and dunked in bath of deep, rich hot chocolate.

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