Pate a choux - great chefs

1 batch

Ingredients

Quantity Ingredient
2 cups Water
1 cup Butter
1 pinch Salt
1½ cup Flour
6 larges Eggs

Directions

PATE A CHOUX

Pate a Choux: =============

Boil water with butter and salt.

Add flour all at once and beat vigorously until the dough pulls away from the sides of the pan and forms a ball.

Off of the heat, beat in the eggs, one or two at a time, until incorporated and smooth.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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