Friday Baking Project
Pâte à Choux

P¢te à Choux

Yield: 2 cups batter

Ingredients:

½ (4 fl oz) cup milk
½ (4 fl oz) cup water
Pinch of salt
8 tbl (4 oz / 113 g) butter, cut into large pieces

1 cup + 2 tbl (5 oz / 142 g) bread or all-purpose flour

8 fl oz eggs (4 to 5 large eggs)

Special tools and equipment needed:

• 3-quart heavy bottomed sauce pan
• Heat proof spatula or heavy wooden spoon
• Countertop mixer with paddle attachment or handheld mixer

Pre-recipe preparations:

• Crack eggs into measuring cup

Directions:

1. Place milk, water, salt, and butter in heavy-bottomed saucepan over medium heat. Bring to a boil.
2. Add the flour all once and stir vigorously to combine. It should be the consistency of thick mashed potatoes.
3. Continue cooking, and stirring the mixture for 30 seconds. This eliminates the raw taste of the flour.
4. Pour mixture into machine bowl.
5. Mix with paddle attachment on medium (KA speed 4) for 30 seconds to release some of the steam.
6. Continuing on medium speed pour in 2 eggs at a time and beat until incorporated into the mixture before adding the next 2. Continue the eggs are all added and beat until a smooth, soft mixture.
7. Remove the paddle, and cover with plastic film and pierce with paring knife. Let rest for at least 30 minutes, or up to 2 hours.