WebLet boil, stirring, for 1 minute. Turn off heat and stir in butter until completely melted and incorporated. Pour entire contents of pan thru a strainer into a shallow stainless bowl. …
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Cook the dough for the pâte à choux: In a small saucepan, combine the milk, butter, granulated sugar, salt and 6 tablespoons/76 milliliters water and bring the mixture to a lively simmer over medium-low heat, stirring with a wooden spoon to melt the butter.
Salt: Gives a little flavor to the choux. Flour: Gives structure to the pastry. Eggs: Helps give the pastry structure and makes a crisp outer shell. Boil milk, butter, and salt: Place the water or milk, butter, and salt in a medium saucepan. Place over high heat and bring to a full rolling boil.
Alton Brown's classic pate a choux recipe is the perfect base for both sweet desserts, such as eclairs, or savory appetizers, such as salad-filled puffs. This classic pate a choux recipe is the perfect base for desserts like chocolate eclairs as well as for savory appetizers.
To assemble cream choux puffs, cut each puff shell in half horizontally with a serrated knife and place the tops onto parchment paper. Transfer the whipped cream to a pastry bag fitted with an open star pastry tip and pipe a rosette onto each puff's bases.