Pate a choux - great chefs
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Butter |
| 1 | pinch | Salt |
| 1½ | cup | Flour |
| 6 | larges | Eggs |
Directions
PATE A CHOUX
Pate a Choux: =============
Boil water with butter and salt.
Add flour all at once and beat vigorously until the dough pulls away from the sides of the pan and forms a ball.
Off of the heat, beat in the eggs, one or two at a time, until incorporated and smooth.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans