Pate A Choux Chocolate Filling
Line two half sheet pans with parchment paper.
Pate a choux chocolate filling. Directions preheat the oven to 375 degrees f. Sift flour and unsweetened cocoa powder in a mixing bowl. With a wooden spoon stir until.
Bring the butter milk water sugar and salt to a boil in a small saucepan over medium heat stirring once or twice. Directions preheat oven to 425 degrees f. Add the salt sugar and flour.
Work mixture together and return to heat. Pâte à choux or choux paste is a paste made of flour water butter and eggs it s slightly thicker than a batter but not quite as thick as a dough. Choux pastry 1 2 cup 115g.
It s pronounced pat a shoe although neither patting or shoes has anything to do with it. Boil water butter and salt or sugar. In a medium saucepan combine the milk and butter and bring to a boil over medium heat.
Add the dough to a stand mixer fitted with the paddle attachment. Over medium heat melt the butter. Preheat oven to 390 f.
Beat the eggs and egg white in a measuring cup or small bowl. On low speed beat in the eggs one at a time scraping. As soon as it boils add all of the flour at once and stir with a wooden spoon until the mixture starts to come together about 1 minute.