
Pâte à Choux Recipe – Makes 24 “Puffs”
Ingredients for Pâte à Choux:
1 cup all-purpose flour – from stock
4 ounces unsalted butter, sliced – from stock
1 cup water -from stock
¼ teaspoon salt – from stock
4 large eggs, lightly beaten – from stock
1 large egg whisked with 1 Tablespoon water for egg wash – from stock
GRAND TOTAL (assuming “well-stocked” kitchen): $0!
Directions:
1. Preheat the oven to 425 degrees. Butter a large jelly roll pan.
2. In a 2 quart saucepan, bring the water and butter slices to a boil.
3. Over high heat, add all of the flour, stirring vigorously with a wooden spoon. Keep stirring until the flour is thoroughly incorporated. (This takes less than a minute.) The butter/flour mixture will pull away from the sides of the saucepan, creating a rough looking ball.
4. Turn off the flame; add the beaten eggs, a little bit at a time, again stirring vigorously until each addition is completely mixed in. The dough will be soft.
5. Drop the batter by heaping Tablespoons onto the prepared jelly-roll pan, about 2 inches apart. Using a pastry brush, stroke the tops with a light coat of the egg wash.
6. Bake for about 25 to 30 minutes until puffed and golden.
7. Cool on wire racks and store in a sealed bag either at room temperature for up to 2 days or in the freezer for up to 2 weeks.
Now that you’re a pro, check out these recipes for Cream Puffs, Eclairs, and Curried Shrimp Puffs – perfect for an afternoon tea or formal bridal shower!
Enjoyed this! Fancy name and yet so easily made. Thank you for the invitation into your kitchen! Came across your website looking for ideas on stocking a pantry. Appreciate your tips. Thank you!