Pate a Choux

Ingredients:

• 4 ounces water
• 2 ounces butter
• 1/4 teapoon salt
• 3 ounces bread flour
• 5 ounces eggs

Directions:

Combine the water, butter and salt in a heavy saucepan and bring to a boil. Remove pan from heat and add the flour all at once. Stir quickly. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. Transfer the dough to the bowl of a mixer. If you wish to mix by hand, leave it in the saucepan. With the paddle attachment, mix at low speed until the dough has cooled slightly. Still on medium speed, beat in the eggs, one at the time, and wait until each is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use. Cook Pate a Choux at 400 degrees for the first 10 minutes, then turn down the temperature to 375 degrees and finish cooking.

For the savory gougers, add cheese, herbs, proscuitto, bacon, any flavors as desired. One ounce cheese for every three ounces of bread flour.

Yield 14 ounces.

Recipe credit: Chef Stephanie Vende of the Kitchen Academy of Sacramento, CA