- 1 pint Water
- 1 cup Oil
- 1 teaspoon Salt
- 10 ounces Bread Flour
- 1 pound Eggs
ingredients
directions
1. In a thick bottom sauce pan, combine the first set of ingredients and bring to a boil over medium heat. As soon as the above mixture boils, add the flour all at once and begin to stir with a wooden spoon over the heat. The mixture is fully cooked when the dough balls up and pulls away from the sides of the sauce pan. |
2. Place the choux paste in a 5 qt. mixer and begin to mix on low speed for a few minutes. This will dissipate the heat and prevent the eggs from being cooked when added. Add the eggs 2 at a time, mixing well between additions on low to medium speed. Scrape down the bowl after every other addition. The batter is the right consistency when a finger is drawn through to the middle knuckle in depth. The track created should close in 2 seconds. |
3. The pate a choux should be used and baked at the time it is made. It does not hold well unbaked in refrigeration. Bake at 450°F until dry and crisp, about 25 to 35 minutes. Bake time will vary with the size of the unit and the size of the oven cavity. If you remove the product from the oven too soon, the units will collapse and not retain their shape. All shells should be wrapped on a sheet pan and stored in the freezer. |
Keywords
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