Piped and baked pate a choux

Makes about 2 cups

Ingredients

  • 1 cup whole or low-fat milk
  • 8 tablespoons (1 stick; 4 oz) unsalted butter, diced
  • 1/2 teaspoon salt
  • 1 cup bread flour, sifted
  • 3 large eggs
  • 1 large egg white
  • Egg wash (1 large egg whisked with 2 tablespoons cold milk or water)

Directions

  1. Combine the milk, butter, granulated sugar, and salt in a saucepan over high heat and bring to a boil. Reduce the heat to medium, add the sifted flour all at once, and stir well. Cook, stirring constantly with a wooden spoon, until the dough begins to come away from the sides of the pan, about 5 minutes.
  2. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until cooled to body temperature. Add the eggs one at a time, beating well and scraping down the bowl with a rubber spatula after each addition. Beat in the egg white until incorporated.
  3. Shape and bake according to the finished recipe.

CIA FOODIES

Pâte à Choux

Piped and baked pate a choux
Makes about 2 cups

Ingredients

  • 1 cup whole or low-fat milk
  • 8 tablespoons (1 stick; 4 oz) unsalted butter, diced
  • 1/2 teaspoon salt
  • 1 cup bread flour, sifted
  • 3 large eggs
  • 1 large egg white
  • Egg wash (1 large egg whisked with 2 tablespoons cold milk or water)

Directions

  1. Combine the milk, butter, granulated sugar, and salt in a saucepan over high heat and bring to a boil. Reduce the heat to medium, add the sifted flour all at once, and stir well. Cook, stirring constantly with a wooden spoon, until the dough begins to come away from the sides of the pan, about 5 minutes.
  2. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until cooled to body temperature. Add the eggs one at a time, beating well and scraping down the bowl with a rubber spatula after each addition. Beat in the egg white until incorporated.
  3. Shape and bake according to the finished recipe.

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