PATE A CHOUX -
375 gm Butter - ¾
liter water -
10 gm salt -
30 gm Sugar -
½ Grated nutmeg<!
__________ - 375 gm AP Flour
__________ -
12 Eggs 1. In a pot bring water, butter, salt and sugar into a boil 2. Add the flour and using a wooden spatula, mix well. 3. Keep cooking on low heat, stirring well for about 1 min or so. 4. Pour the mix into a bowl (or Kitchenaid) and start adding the eggs one by one stirring firmly. 5.
Homogenize the mix until it becomes very smooth and almost runny. 6.
Fill a pastry bag with a 1/3” diameter piping tip, of this mix, start
dressing the pate a choux on a baking sheet (directly if non stick or on parchment paper). 7. Break one egg into a glass with a pinch of salt; mix well with a fork. 8.
Using a brush, lightly glaze each choux of this egg wash 9.
Then by using the same fork, mark the top of each choux. 10.
Preheat the oven to 300ºF. 11. As soon as you close the oven behind the choux select your
oven at 275ºF and let bake for about 30 min. 12. Very important : Do not open the oven
until the choux rise and turn into golden color; otherwise they would collapse. | 
