Pate a Choux

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Preparation: Can be made several days in advance and stored in an airtight container then piped or scooped for baking.  You can also pipe or scoop each serving onto a baking sheet and then freeze.  When frozen, remove from baking sheet and store in an airtight container or baggie.
1 cup water
1 stick butter
1 cup flour
4 large eggs
1 tablespoon lemon zest
1. Bring the water and butter to a simmer over high heat.  Reduce the heat to medium, add the flour and stir rapidly.  The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.  Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment.
2. Add the eggs one at a time mixing rapidly until each is combined into the paste. Towards the end of the mixing, add the lemon zest.  The paste will go from shiny to furry, slippery to sticky as the egg is incorporated.  (The p√Ęte a choux can be cooked immediately at this point or refrigerated for several days until ready to use.)
3. Using a measured disher, scoop choux paste onto a baking sheet, pressing any peaks down with a moistened finger, and bake in a 425 degree oven for 10 minutes, then reduce heat to 350 degrees for an additional 30 minutes.
4. Makes 36 miniature choux puffs of 16 large choux puffs.

Dawn Knowlton

Member since Jan 2010

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