LeGourmetTV Is Now Glen & Friends Cooking!Want to make cream puffs? profiteroles*? or eclairs? Then this is the base recipe that you need to master. This is also called choux paste, or pate a choux.Ingredients:1 cup water1/2 teaspoon salt1/2 cup butter sliced1-1/4 cups flour (all purpose)7 eggs, or more as neededMethod:Combine water, salt, butter in a saucepan over medium heat, bring to a simmer. Just as the butter melts, add the flour all at once.Stir with a wooden spoon until the mixture forms a ball, pulls away from the sides and leaves a whitish film on the bottom of the pan.Transfer to a bowl and work with a wooden spoon to cool it down slightly.Work the eggs in one at a time, beating well with each addition.The dough must be stiff enough to hold it's shape when piped but loose enough to pipe...You have added enough eggs if the dough droops from a spoon held sideways. Here is a playlist full of Eclair and Cream Puff recipes:http://youtu.be/mQcTUoVGqss?list=PLgOb3zseg1hQsEnDip3GsEw4Jvay8Hy3_- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
