Subj : 1/2 Nat Cream Puff Day 3
To   : All
From : Dave Drum
Date : Sat Dec 31 2022 16:09:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pate a Choux - Cream Puffs Dough
 Categories: Five, Pastry
      Yield: 1 Recipe
 
  4 3/4 oz All purpose flour (135 gr)
      1 c  Water (240 ml)
      2 oz Unsalted butter (58 gr)
    1/4 ts Salt (1 gr)
      1 c  Eggs (240 ml)
 
  Sift the flour and set aside. Heat the water, butter and
  salt to a full rolling boil, so that the fat is not just
  floating on the top but is dispersed throughout the
  liquid. Stir the flour into the liquid with a heavy wooden
  spoon, adding it as fast as it can be absorbed. Avoid
  adding it all at once or it will form clumps.
  
  Cook, stirring constantly and breaking up the lumps if
  necessary, by pressing them against the side of the pan
  with the back of the spoon until the mixture comes away
  from the sides of the pan, about 2-3 minutes. Transfer the
  dough to a mixer bowl.
  
  Let the paste cool slightly so that the eggs will not cook
  when they are added. You can add and stir the eggs by hand
  but it requires some serious elbow grease.Mix in the eggs,
  one at a time, using the paddle attachment on low or
  medium speed.
  
  Do not add all the eggs at once. Check after a few, the
  dough should have the consistency of thick mayonnaise.
  
  Transfer the dough to a piping bag and use as desired.
  
  From: Bo Friberg's books "The Professional Pastry Chef"
  editions 3rd and 4th, and "The Advanced Pastry Chef"
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... What is patriotism but the love of the food one ate as a child?
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