Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Email this recipe to a friend 
Choux Paste (Pate a Choux)
Be the first to review this recipe.
(Recipe ID: 289)
Serves 8
Preparation time: 20 minutes; Cook time: 40 minutes
Source: Chef Joseph Lowery
Choux Paste can be used for cream puffs, eclairs or even filled with savory fillings as starters.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 6 tablespoons Butter
- Pinch of salt *
- 1 teaspoon Sugar
- 1 cup Hot water
- 1 cup Sifted flour
- 3 Whole eggs
Instructions
- Preheat oven to 450 degrees.
- Combine butter, salt, sugar, and hot water in a large sauce-pan.
- Bring to boil.
- Lower heat and add flour.
- Stir vigorously until batter pulls away from the side of the pan.
- Remove from heat and place batter into a mixing bowl.
- Add eggs, one at a time, beating thoroughly after each one.
- Using an ice cream scoop, drop mounds of paste on an un-greased baking sheet.
- Bake in hot oven for 20 minutes; reduce temperature to moderate heat (350) and bake about 20 minutes longer.
- Turn off oven, open door and allow cream puffs to dry out for another 20 minutes.
- Remove from oven.
- Place puffs on a rack to cool.
- When cool, slice off top and remove any uncooked dough inside.
- To serve, fill each cream puff with vanilla ice cream and replace top of cream puff and serve with chocolate sauce. (Recipe found in Avanti Savoia sauces)
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.