*  Exported from  MasterCook  *
 
                             Basic Pate A Choux
 
 Recipe By     : TOO HOT TAMALES SHOW #TH6299
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           water or milk
      1/2  Cup           butter (4 tablespoons)
      1/2  Teaspoon      salt
    1      Tablespoon    sugar if making a sweet pastry
    1      Cup           flour
    4                    eggs (1 cup)
 
 Place liquid, butter, salt and sugar, if using, in a medium saucepan and
 bring slowly to a simmer. Turn off heat and add the flour all at once. Stir
 vigorously with a wooden spoon until it forms a ball. 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, until
 butter starts oozing out and the paste no longer sticks to your fingers.
 Remove from heat and let cool a bit. Turn the paste into a medium bowl or
 the bowl of an electric mixer fitted with a paddle and beat in the eggs, one
 at a time, with a wooden spoon or the paddle. Each time you add an egg, the
 mixture will become slippery and messy but will then come together, at which
 point you can add the next egg.
 Load mixture into pastry bag with a round tip (1/2 or 1-inch depending on
 size puff desired) and pipe out as required. It will give the fullest puff
 if used right away but can be held for several hours.
 Basic proportions for Pate a Choux are 1:1:1:1/2, or 1 cup liquid, 1 cup
 flour:1 cup egg:1/2 cup butter. Water makes choux more crisp, milk makes
 them more tender,
 Puffs expand when cooked as water in batter turns to steam and explodes the
 dough.
 Pate a choux is an extremely versatile pastry that can be the base of many
 sweet and savory dishes. It can take many forms: be poached as gnocchi,
 baked to form hollow puffy balls that can be filled with various things, or
 fried as fritters and sprinkled with sugar. It is neutral in flavor so is
 adaptable to any cuisine. 
 10/23/96 SHOW
 
 
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