January 2: National Cream Puff Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pate a Choux - Cream Puffs Dough
Categories: Five, Pastry
Yield: 1 Recipe

4 3/4 oz All purpose flour (135 gr)
1 c Water (240 ml)
2 oz Unsalted butter (58 gr)
1/4 ts Salt (1 gr)
1 c Eggs (240 ml)

Sift the flour and set aside. Heat the water, butter and
salt to a full rolling boil, so that the fat is not just
floating on the top but is dispersed throughout the
liquid. Stir the flour into the liquid with a heavy wooden
spoon, adding it as fast as it can be absorbed. Avoid
adding it all at once or it will form clumps.

Cook, stirring constantly and breaking up the lumps if
necessary, by pressing them against the side of the pan
with the back of the spoon until the mixture comes away
from the sides of the pan, about 2-3 minutes. Transfer the
dough to a mixer bowl.

Let the paste cool slightly so that the eggs will not cook
when they are added. You can add and stir the eggs by hand
but it requires some serious elbow grease.Mix in the eggs,
one at a time, using the paddle attachment on low or
medium speed.

Do not add all the eggs at once. Check after a few, the
dough should have the consistency of thick mayonnaise.

Transfer the dough to a piping bag and use as desired.

From: Bo Friberg's books "The Professional Pastry Chef"
editions 3rd and 4th, and "The Advanced Pastry Chef"

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