Basic Professional French Cooking

Pâté à Choux

Ingredients

250 ml Water

110 g Butter, cut into small pieces

pinch Salt

140 g Flour

5 Eggs

Procedure

1. -Bring the water and butter to a boil. Immediately remove from the heat so no water boils away (this would change the proportions in the recipe).
   

2. -Quickly stir the flour and salt into the liquid off heat. Return to the burner and beat over high heat with a wooden spatula.
   

3. -Transfer to a room temperature bowl and incorporate eggs, one at a time, it may be nexessary to use all 5.
   

4. -Fill pipe bag and  pipe onto a sheet pan. Pat down by criss-crossing with a fork dipped in egg wash.
   

5. -Bake at 400 F / 170 C until top is golden brown. Reduce heat to 300 F / 130 C to complete.
   

6. -Rack cool.

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