Basic Cream Puff Dough (Pate a Choux)
- Cuisine: French
- Course: Dessert, Bread
Summary:
Food contributor David Hagedorn prefers this dough to be slightly thicker than is usually called for -- especially when it is to be used as the base for other recipes -- to help maintain a puff shape.
Makes about 1 1/2 cups
Ingredients:
- 1/2 stick (2 ounces) unsalted butter
- 1/2 cup water
- 1/2 cup flour
- 2 large eggs
Directions:
In a medium saucepan over medium-high heat, heat the butter and water until the butter has melted. Add the flour all at once and beat with a spoon until the flour is completely incorporated. Stir vigorously for a few seconds for the flour to cook slightly. The dough will come together and pull away from the sides of the pan, about 1 minute.
Transfer the dough to a food processor and pulse several times to cool the dough. When it's no longer steaming, add 1 of the eggs and pulse 5 or 6 times until the egg is completely incorporated. Add the remaining egg, pulsing until it is incorporated. The dough is now ready to use for whichever application you choose.
Recipe Source:
Adapted from chef and former restaurateur David Hagedorn.
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