Pâte à Choux from Soup: A Way of Life by Barbara Kafka
This is the classic cream puff recipe. Small puffs are sometimes floated in soup on their own or are served next to a particularly elegant consommé, such as Oxtail, stuffed with cooked foie gras.
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Ingredients
- 1 cup (250 ml) water
- ½ teaspoon kosher salt
- 8 tablespoons (120 g) unsalted butter, cut into ½-inch (1-cm) pieces
- 1 cup (120 g) all-purpose flour
- 4 eggs
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