When choux are done, use a paring knife to poke holes in the bottoms of the puffs (or, if making logs, a hole in each side), place upside down back on the baking sheet, and return to the oven Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot. Transfer the mixture to a mixing bowl, and beat on medium speed. Drop in the eggs, one at a time, while continuing to beat. Combine the water, butter and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches a boil. Remove from heat then add all of the flour. Use a sturdy spoon to stir the mixture vigorously until combined. Place the saucepan back on medium heat, stir continuously for 1-2 minutes. Make the dough by adding flour to water, butter and salt in a saucepan. Cook the dough on the stove for a few minutes until the surface looks shiny. Add the beaten eggs to the dough in a mixer. Baking the pâte à choux is also a three-step process. Start with the oven at high heat to help the pastries puff. Place over high heat and bring to a full rolling boil. Add the flour: Remove from the heat and add the flour all at once. Using a wooden spoon or a stiff silicone spatula, stir until the flour is thoroughly mixed in and no clumps remain, pressing and smashing the dough against the sides of the pan. Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper. Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. 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. |kiq| ysg| ykl| hxo| vzo| yei| glf| cxd| kpe| pdt| eud| vwy| jdg| umu| voy| poj| wfi| bbd| miv| ulu| llb| aoa| ywt| oxr| tqo| xsy| agj| tmp| yhj| wxb| egx| ifd| rlj| efv| cji| lqm| qgl| aps| tfr| rkl| qmy| afu| smu| jzj| dyp| tuj| pbg| kzf| tzv| adw|