Pâte à Choux aka Choux Pastry
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1 cunbleached all-purpose flour
1/4 tspground himalayan sea salt
4 largefree-run eggs
How to Make Pâte à Choux aka Choux Pastry
- In a small bowl, combine flour and salt; set aside. In a medium saucepan over medium heat, combine shortening and butter; bring to a boil. When shortening is melted, add flour mixture. Stir vigorously until release from the sides of the pot and form a ball, about 1 minute. Remove from the heat, transfer into a bowl of a stand mixer, and cool off.
- When mixture is at room temperature, add one egg at a time, mixing well between each addition. Preheat oven to 425ºF. Depending on the pastry, form dough as requested using a pastry bag. Place it on a greased cookie sheet or silicone mat. To remove little tails, dip fingertip in water and press gently on them.
- Transfer to the preheated oven and bake for 15 minutes. Reduce heat to 350ºF and bake for 30 minutes. DO-NOT-OPEN-OVEN-DOOR under any circumstances! When done, remove from heat and make small holes using a chop stick so the steam can escape. Cool off completely before filling.