My secret weapon only has 4 ingredients (which I always have on hand), can be both sweet or savory, takes minutes to make, and always makes a huge impression. What is it?
Pâte à Choux. The building blocks of profiteroles. Add gruyere, and you have a cheese poof. Fill with pastry cream, top with Chocolate, you have an éclair. The little delight has so many variations! Now you just have to choose what to fill it with! Come back tomorrow and see what I did with them!
Pâte à Choux
- 1 c milk
- 1 stick butter
- 1/4 tsp salt
- 1 c flour
- 4 eggs
Preheat oven to 425 degrees. In a sauce pan, bring milk, butter and salt to a simmer. Add in the flour and stir vigorously. The flour will melt into the mix and start to pull away from the side of the pan and form a dough. In a medium mixing bowl, crack the four eggs. Add the warm dough and beat with an electric beater until the dough is thick and combined (all lumps have disappeared). Using a spatula, put the dough in a quart sized Ziploc bag. Snip one corner off the bottom to form a pastry bag. Squeeze the dough into ~1.5 inch circles onto a lined sheet pan. Before baking, wet your finger with water and lightly push down the swirl so it doesn’t burn. Bake for 20 minutes until puffy and golden brown.
Makes about 25 puffs.
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