Eclairs, Puffs, (Pate A Choux)

ecliars

8 ounces (1 cup) water

pinch of salt

1 teaspoon of sugar

4 ounces (1 stick of butter) unsalted butter, cut up

5 ounces (1 cup), scant all-purpose flour

5 eggs, large

Preheat oven to 400F. Line a baking sheet with baking parchment and fit a pastry bag with  a pastry bag with a plain 1/2-inch round tube.Combine water,salt,sugar, and butter in a heavy saucepan. Bring to a boil and add flour all at once.  Stir vigorously for 2 minutes over medium heat until well amalgamated and mixture pulls away form side of pan. Transfer to bowl of electric mixer and beat for 3 to 4 minutes at low-speed to cool mixture.  Add eggs one at a time, making sure each in incorporated before adding the next one. Beat at medium-high speed until mixture is smooth and shiny. Transfer to pastry bag and pipe into desired shapes (see next page). Bake for 20 minutes or until well puffed and golden.

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dclairs

good-elcairs

elc

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