Pate A Choux Chocolate Filling

Directions preheat oven to 425 degrees f. As soon as it boils add all of the flour at once and stir with a wooden spoon until the mixture starts to come together about 1 minute. Add the salt sugar and flour.

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You should have 1 2 cup discard the excess.

Pate a choux chocolate filling. Directions preheat the oven to 375 degrees f. Choux pastry 1 2 cup 115g. How to make pate a choux fill eclairs and cream puffs 1.

Preheat oven to 390 f. In a thick bottomed sauce pan add in water unsalted butter sugar and salt. Add the dough to a stand mixer fitted with the paddle attachment.

Add flour and remove from heat. It s pronounced pat a shoe although neither patting or shoes has anything to do with it. Over medium heat melt the butter.

Place the water butter and salt in a 3 quart saucier set over high heat and bring to a boil. Beat the eggs and egg white in a measuring cup or small bowl. Bring the butter milk water sugar and salt to a boil in a small saucepan over medium heat stirring once or twice.

In a medium saucepan combine the milk and butter and bring to a boil over medium heat. Line two half sheet pans with parchment paper. Work mixture together and return to heat.

Pâte à choux or choux paste is a paste made of flour water butter and eggs it s slightly thicker than a batter but not quite as thick as a dough. On low speed beat in the eggs one at a time scraping. Boil water butter and salt or sugar.

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