Print Recipe PÂTE À CHOUX [Cream Puff Paste]
Pâte à choux is one of those quick, easy, and useful preparations like béchamel sauce which every cook should know how to make. Probably the only reason for the packaged mix, which in addition to its purchase price requires fresh eggs and hot water, is that most people do not realize cream puff paste is only a very, very thick white sauce or panade of flour, water, seasonings, and buttter, into which eggs are beaten. The eggs make the paste swell as it cooks. For half the price of a packaged mix, and in less than ten minutes, you can make your own cream puff paste with the good taste of fresh butter. Baked just as it is in the following recipe or mixed with cheese, pâte à choux becomes puffs for hors d’oeuvres. Sweetened with sugar, it is ready to be cream puffs. When mashed potatoes or cooked semolina is beaten in, it turns into gnocchi. And with ground fish, veal, or chicken, it is quenelle paste, or can become a mousse.