Pate a Choux—Cream Puff Paste

Name: Pate a Choux—Cream Puff Paste
Yield: Makes 24 (two-inch) puffs
Cuisine: French
Ingredients: 2 , large eggs; 1 , large egg white; 5 tablespoons, unsalted butter, cut into 10 pieces; 1 ounce, whole milk (2 tablespoons); 3 ounces (85 grams), water (6 tablespoons); 1 1/2 teaspoons, granulated sugar; 1/4 teaspoon, table salt; 2 1/2 ounces (71 grams), unbleached all-purpose flour (1/2 cup), sifted

Desserts or Baked Goods
French
Make Ahead

Appears in Cook's Illustrated January/February 2002

Not just the pastry basis for profiteroles, pate a choux is also used in eclairs, cream puffs, and gougeres.

SERVES Makes 24 (two-inch) puffs

TIME 1 hour, plus 1¼ hours cooling

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