Choux Paste

This another classic recipe, in french cooking it is called Pate Choux. It is the batter used for eclairs, cream puffs, profiteroles, churros, crullers and a few other things. It depends on shape or cooking method what your product will be. Eclairs are piped long and baked cream puffs are piped in a 2 or 3 inch round, profiteroles are smaller, these are baked. Crullers and churros are deep fried. Although it looks like a hard technique to master, it is very simple with only a few ingredients.

CHOUX PASTE

1 cup water

1/2 cup butter

1/4 tsp salt

1 cup flour

4 eggs

Directions

1. Heat water, butter and salt. Bring to a rolling boil.
2. Add flour all at once, remove from heat. Stir until mixture forms a ball.
3. Add eggs one at a time, making sure each is well incorporated before adding another
4. Pipe into desired shapes
5. Bake at 400 for 10 minutes. Reduce heat to 325 until dry. Once cool fill with desired filling
6. or, pipe into doughnut shapes and deep fry, 350 degrees until brown on all sides, churros are piped straight, about 3 inches long. Cool and dust with sugar or glaze with icing