Hungarian Heritage Review, 1991 (20. évfolyam, 1-11. szám)
1991-08-01 / 8. szám
PATE A CHOUX 1 cup water 1 tablespoon sugar 7 tablespoons butter 1 cup sifted flour 4 eggs Place the water, sugar, and butter in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring until the butter is melted. Remove from the heat and add the flour all at once. Stir vigorously with a wooden kitchen spoon until the mixture turns into a ball. Return to the heat and stir vigorously until the dough leaves the sides of the pan. Immediately place the dough in the bowl of an electric mixer. Beat, using a paddle or a dough hook. (If neither is available, beat by hand, but do not attempt to use a wire ship, as it will not work.) Break each egg separately into a cup. Incorporate the eggs one by one, stirring or beating constantly after each addition until the dough turns shiny and no trace of the egg is visible before adding another egg. This is very important. CHEF'S SECRET: If you master this dough, you will be able to make a great number of very elegant French and continental pastries, appetizers, and main-course dishes. Timing is very important. It is also important that you always clear the sides and bottom of the bowl while incorporating the eggs. 1 From "The Bakery Restaurant Cookbook" By Louis Szathmary. Published with permission from the author. AUGUST 1991 HUNGARIAN HERITAGE REVIEW 53
