NDT- Cooking with Cash-Wa – Pate Choux Dough Profiteroles

FARGO, N.D. (Valley News Live) -Pate Choux Pastry Dough (Profiteroles)

Yield: About 40 pcs

16 ounces water, or 50/50 water and milk

8 ounces whole butter

10 ounces all-purpose flour, approx. 2.5 cups

6 each eggs

2 teaspoons salt

Heat the water (milk), butter and salt in a heavy stainless steel or non-stick sauce pot to the boil. Turn off the heat and add all the flour at one time. Quickly stir the mixture using a heavy wooden spoon to form a soft dough. Return to the pot over medium heat and continue to stir until a light film begins to form on the bottom of the pan. Transfer the dough into the work bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 2-3 minutes to allow the dough to cool slightly. Gradually add the eggs one at a time. Make to allow each egg to be fully incorporated before adding the next. Once all the eggs are incorporated determine what you will be making with the dough. Refer to the directions below.