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| Pate A Choux ( pat-a-shoo ) ( Cream Puff/Eclaire/Dumpling Dough ) |
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| In a sauce pan heat water and margerine and salt ( and sugar if called for ) together on a low flame until margerine is melted. Keep boil to a minimum. Once the margerine is melted and the mixture has boiled, turn off the flame and add 1 C + 2 T flour all at once. Vigorously mix with a fork until the dough is "slappy" ( forms a ball and doesn't stick to the sides of pan ). Add 1 egg at a time, each time beating vigourously with the fork until a smooth paste is formed. Let sit for 15 minutes before using for Puffs, Eclaires. This will give you time to read the rest of the instructions on the page you chose. |
| #1 ) For cream puffs and eclaires: 1 C water 1/2 C butter flavored margerine 2 T sugar 1 C + 2 T flour 2 pinches of salt 4 eggs ************************* #2 ) For dumplings and meat filling puffs; 1 C water 1/2 C margerine 1/8 t salt 1 C + 2 T flour 4 Eggs |
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