SWEET OR SAVORY PATE A CHOUX
Steps:
- Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
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Pete Dicket
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the results were delicious.
clary
[email protected]I don't think I'll be making this recipe again. It was too much work for the end result.
Talha Kutivai Official
[email protected]I'm not sure what I did wrong, but my churros turned out really greasy.
Joan Wambui
[email protected]The gougères were a bit too salty for my taste, but I think that's just a matter of personal preference.
Derwin Straite
[email protected]These cream puffs were a little too sweet for my taste, but they were still very enjoyable.
Yaseen Ali Siyal
[email protected]I've never made pâte à choux before, but this recipe made it seem easy. I'm definitely going to be making it again.
Mmuartza paradise Mmuartza paradise
[email protected]These profiteroles were a bit denser than I expected them to be, but they were still very tasty.
Destiny Imuentiyan
[email protected]The instructions in this recipe were very clear and easy to follow. I'm not a very experienced baker, but I was able to make these éclairs without any problems.
Etic Myers
[email protected]I love the versatility of this recipe. I've used it to make both sweet and savory dishes, and they've all been delicious.
Eliana Black
[email protected]Overall, I'm really happy with this recipe. The pâte à choux is easy to make and can be used for a variety of different pastries.
Jayne Carpenter
[email protected]These cream puffs were a bit more challenging to make than I thought they would be, but they were worth the effort. They were so light and fluffy, and the filling was amazing!
Kaylene Thanaraju
[email protected]I've made this recipe several times, and it always comes out great. The pâte à choux is so versatile - I've used it to make éclairs, profiteroles, and even gougères.
Manahilfatima
[email protected]I used this recipe to make churros, and they were a hit! The dough was easy to work with, and the churros fried up beautifully.
Sarah Saurez
[email protected]This was my first time making pâte à choux, and I followed the recipe exactly. It turned out perfectly! The éclairs were light and airy, and the filling was delicious.