RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1196
| View Recipe |
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| Recipe Name: |
Pâté a Choux (Choux Paste) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.87
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Do mixing by hand if doing a half recipe. By cutting down on salt, the pastry will be less salty.
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Ingredients:
12 Ounce(wt)s flour, pastry
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Directions:
Boil butter, water, sugar, & salt until all butter is melted. Sift flour and add to boiling mixture. Remove from stove & stir quickly, incorporating all the flour. It should look pasty. Put back onto heat & cook until the mixture moves around pot cleanly (ball like). When mixture is cool, add eggs, one at a time.
If using mixer, mix on speed 1 or 2. After adding 7 eggs, stop. Scrape sides of bowl. The mixture should be shiny & soft without falling in on itself. Fill pastry bag with mixture, but do not over fill. Pipe cream puffs, swans, & eclairs. |
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| Nutrition per Serving: |
| Calories: |
2057 |
Total Carbs: |
232.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
474.8 |
Fat: |
105.3 |
Protein: |
45.00 |
| Fiber: |
10.50 |
Sodium: |
1558.66 |
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