Pate a Choux

WATER OR MILK 1#
BUTTER OR SHORTENING 8 oz.
SALT 1 tsp.
SUGAR (for savory omit) 1 oz.
BREAD FLOUR 12 oz.
EGGS 1 PINT

METHOD:

1. Combine the liquid, fat, salt ,(sugar), in a heavy saucepan and bring to a boil.

2. Add the flour all at once. Over medium heat stir quickly for 1-2 minutes until the dough forms a ball and pulls from the sides of the pan.

3. Transfer to a mixing bowl with a paddle attachment. Mix on 1st speed until it has cooled slightly.

4. Switch to medium speed, and slowly add the eggs one by one.

5. Use the paste immediately, for maximum leavening.

GUILDLINES:
1. Adjust consistency by adding eggs.
2. Bake @ 425F for the first 10 minutes, then 375F for approx. 20 minutes, or at 400F degrees overall.

CHOCOLATE PATE A CHOUX
Add to the liquid - 1 ounce more sugar and 3 TBSP. of cocoa powder.

EXPRESSO PATE A CHOUX
Substitute 8 ounce of liquid with 8 ounce of brewed coffee, and add 1 more ounce of sugar.