Savoury Choux Buns Food
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Time 35m
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
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- Place the Water, Butter and Salt (and nutmeg if desired) in a small pot. Heat up until the butter has completely melted. When it starts to simmer, remove from the heat and drop in the Flour at once.
- Using a wooden spoon or stiff spatula, stir the mixture until it comes together. Place back on the stove in low to medium heat and stir for a couple of minutes to dehydrate the dough (see note 1).
- Transfer into the bowl of your mixer and stir on medium/low speed for about 5 minutes to cool down the dough (see note 2).
- Slowly add the Eggs (see note 3), stirring well until fully incorporated before adding more. To know you have added enough eggs, dip a finger into the batter, pull a little bit out and flip your finger facing up. The batter should slowly fold back down on its own (see note 4).
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