Bake
choux at 400 for 10 minutes then drop temperature to 350 for 30 - 35 minutes more.
Not exact matches
I have updated the recipe to include it, you incorporate it
at the beginning with the butter, sugar and salt to make a pâte à
choux dough.
Refrigerate covered
at least 20 minutes.While the puff pastry is resting, make the pate a
choux and place it in a pastry bag with a # 4 (8 mm) plain tip.
That whole Pate A
Choux thing is still going on over here
at Baker Bettie headquarters.
In class, we made pâte à
choux (a light dough used for filled pastries like éclairs), and then
at home I crafted it into swan boats, with piped - in Jell - O instant pudding.
I wore this out last week for a day out on the town that included lunch
at a French cafe (j' adore les petits
choux!)