This recipe for pate a choux is from Martha Bakes.
Pate a choux, an airy pastry dough good for desserts and savoury appetizers alike, is a difficult science to master. If you add too much or too little of any ingredient, you could have a sad-looking pastry on your hands. Martha, the wonderful cooking expert, broke down a complex pastry into a few simple steps just to make your life a little bit easier.
- 1 stick (½ cup) unsalted butter, cut into pieces
- 1 tsp sugar (optional)
- ½ tsp salt
- 1 cup all purpose flour
- 4 large eggs
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and immediately remove from heat. Using a wooden spoon quickly stir in the flour until combined.
- Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated. Use immediately.