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PÂTE À CHOUX or Choux paste for cream puffs and eclairs.
Yield: 10 Eclairs
Recipe By: James T. Ehler

Step One
2 Cups Water
1/2 pound Butter
Step Two
2 Cups Flour
Step Three
8 Whole Eggs

[1) In a round braiser, melt Butter in Water, and bring to a boil.

[2) Add Flour and stir with either a wooden spoon or rubber spatula.
Stir until batter leaves sides of braiser.

[3) Take off heat and put in Mixer with paddle.

[4) Mix on low speed and add eggs one by one, allowing each egg to mix into the batter.

[5) Pipe out of a pastry tube into 1" by 5 1/4" eclairs, onto a lightly oiled full sheet pan.
Pipe 2" rounds for cream puffs.

[6) Bake at 400 for 25 minutes. Inside should be dry.

Open oven door, turn off oven and let pan sit on open door to cool slowly so they do not collapse.

Serving Ideas: FOR ECLAIRS:
Cut in half and fill with Vanilla Custard.
(See recipes: Vanilla Custard and Chocolate Sauce.

Top with Chocolate Sauce and Fresh Whipped Cream.
Garnish with Chocolate shavings.

NOTES: For cream puffs and eclairs.


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