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Print this Recipe    Choux Pastry 05

Pate A Choux (Cream Puff Pastry)
About 3 cups dough, enough for 12-18 small pastries.

1 c. water
6 T. unsalted butter
1/4 t. salt
1 c. unbleached all purpose flour
4 lg eggs

Combine the water, butter and salt in a saucepan over medium heat
and bring to a boil, stirring occasionally. As soon as it comes
to the boil, remove from the heat and sift in the flour, stirring
with a wooden spoon to combine smoothly.

Return to the heat and cook, stirring constantly, until paste dries
slightly and begins to leave the sides of the pan.

Transfer the paste to a bowl and stir with a wooden spoon for 1
minute to cool slightly.

Add eggs, one at a time, beating each until it is absorbed before
adding the next. Use the pastry immediately.

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