Choux Pastry, Pate Choux

1. 1

   Put water, salt and butter over low heat to dissolve butter, then bring to a brisk boil.

2. 2

   When boiling, add flour.

3. 3

   Remove from heat and beat vigorously until a solid mass forms around the spoon. Cool naturally (not in refrigerator), then beat in eggs, one at a time.

4. 4

   Pipe mixture onto greased baking sheet.

5. 5

   Bake at 350u00b0 for 30 minutes until golden brown, light and hollow.

6. 6

   Cool on wire rack. Fill with cream of choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.