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French · Pastry
Pâte à Choux
A lightly seasoned cream-puff paste of water, butter and flour dried out over heat and beaten with four eggs, used warm for savoury or sweet puffs, gnocchi and fritters; here baked into three dozen small crisp puffs.
- YieldServes 8
- Hands-on30 min
- Total55 min
- Difficulty
Ingredients
Paste
- 160 mlwater
- 55 gunsalted butter, cut into pieces
- 0.63 tspsalt (omit for sweet puffs)
- 0.13 tspwhite pepper (omit for sweet puffs)
- 1 pinchgrated nutmeg (omit for sweet puffs)
- 0.63 tspgranulated sugar, for sweet puffs onlyoptional
- 85 gplain flour, sifted
- 3large eggs
Glaze
- 1egg, beaten with ½ tsp water
- 2 tspbutter, for the baking sheets
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