Basic Pate A Choux Recipe

Directions

1. 1
   Sugar, if using, in a medium saucepan and bring slowly to a simmer.
2. 2
   Turn off heat and add in the flour all at once.
3. 3
   Stir vigorously with a wooden spoon till it forms a ball.
4. 4
   Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, till butter starts oozing out and the paste no longer sticks to your fingers.
5. 5
   Remove from heat and let cold a bit.
6. 6
   Turn the paste into a medium bowl or possibly the bowl of an electric mixer fitted with a paddle and beat in the Large eggs, one at a time, with a wooden spoon or possibly the paddle.
7. 7
   Each time you add in an egg, the mix will become slippery and messy but will then come together, at that point you can add in the next egg.
8. 8
   Load mix into pastry bag with a round tip (1/2 or possibly 1-inch depending on size puff desired) and pipe out as required.
9. 9
   It will give the fullest puff if used right away but can be held for several hrs.
10. 10
    Basic proportions for Pate a Choux are 1:1:1:1/2, or possibly 1 c. liquid, 1 c. flour:1 c. egg:1/2 c. butter.
11. 11
    Water makes choux more crisp, lowfat milk makes them more tender, Puffs expand when cooked as water in batter turns to steam and explodes the dough.
12. 12
    Pate a choux is an extremely versatile pastry which can be the base of many sweet and savory dishes.
13. 13
    It can take many forms: be poached as gnocchi, baked to create hollow puffy balls which can be filled with various things, or possibly fried as fritters and sprinkled with sugar.
14. 14
    It is neutral in flavor so is adaptable to any cuisine.