Pate A Choux( Choux Pastry)

ProfiterolesChoux pastry is yet another very versatile dough used in cooking. It is the basis for desserts such as cream puffs, profiteroles, eclairs and even the famous Croquembouche. Pastry applications often have the hollow shells filled with pastry cream, or some type of custard. When sliced in half they can be filled with ice cream and drizzled with warm chocolate sauce to make the profiteroles.
This recipe can also be used to make savory hors d'oeuvres when the sugar is omitted from the recipe, and the shells are filled with such things as chicken salad, and even your favorite cheeses.


Pate A Choux( Choux Pastry)
1 cup all-purpose flour, sifted
1/8 teaspoon salt
1 tablespoon sugar
1 cup whole milk
1/3 cup butter
4 eggs, room temperature
steps:
1. Sift the dry ingredients together
2. Place milk and butter into a heavy sauce pan and heat to a boil. When mixture comes to a boil add the dry ingredients all at once and immediately begin stirring quickly with a wooden spoon. The dough will immediately turn into a smooth, and elastic appearance. Continue to stir rapidly just until the dough no longer sticks to the side of the pain or the spoon. Be careful not to over cook. Remove from heat and allow to rest one minute.
3. While the dough was resting use this time to beat the egg slightly until incorporated evenly.
4. Add the eggs to the dough 1 tablespoon at a time beating quickly to incorporate each time additional eggs are added. Continue this process until the dough no longer looks shiny, and all the eggs are incorporated evenly. The dough will continue to hold its shape on the end of your spoon when done correctly.
5. Use a pastry bag, or small scoop to portion your dough on a parchment paper lined sheet pan. Be sure to leave plenty of space between as your dough will more than double in size when baking.
6. Place in a preheated, 400°F oven for 10 minutes to bake, reduce heat to 350°F and bake for approximately 20 minutes longer. The cooking time may need to be adjusted slightly if making smaller portion shells. The finished shell should be a light golden brown in appearance when done.