Pate a Choux Eclairs

Grand America pastry chef, Chef Mackie, shows you how to make eclairs like a pro
Pate a choux by Pastry Chef Mackie

· 20 ounces water
· 300 g butter
· 8 g salt
· 16 g sugar
· 450 g all-purpose flour
· 11 eggs

Method; bring water and butter salt and sugar to boil, stir in flour and cook until it comes of the sides of the pan about 3 to 4 minutes, turn the mixture into a mixing bowl , attach paddle to the mixing machine mix on a slow speed until cool. Add the eggs one at a time mixing thoroughly scraping the bowl down well. Using a piping bag and French start tube piped out of mini éclairs baked them at 325° for 25 to 30 minutes until golden brown

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