Pâte à Choux - Wheat Recipes | Anson Mills - Artisan Mill Goods

Name: Pâte à Choux - Wheat Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 2.3 ounces (½ cup minus 1 tablespoon) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour; 2.3 ounces (½ cup minus 1 tablespoon) Anson Mills French Mediterranean White Bread Flour; 0.5 ounces Anson Mills Carolina Gold Rice Flour; 4.25 ounces (½ cup) lightly beaten whole eggs (2 to 3 eggs); 4.25 ounces (½ cup) egg whites; 2.5 ounces (¼ cup plus 2 tablespoons) whole milk; 7 ounces (¾ cup plus 2 tablespoons) spring or filtered water; 3.8 ounces (about 7½ tablespoons) unsalted European-style butter cut into small cubes; 1 teaspoon sugar; ½ teaspoon fine sea salt

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Pâte à Choux introduction By all accounts, the French were still eating with their hands when Catherine de Medici arrived from Florence with a fork in hers, as

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Ingredients

2.3 ounces (½ cup minus 1 tablespoon) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour
2.3 ounces (½ cup minus 1 tablespoon) Anson Mills French Mediterranean White Bread Flour
0.5 ounces Anson Mills Carolina Gold Rice Flour
4.25 ounces (½ cup) lightly beaten whole eggs (2 to 3 eggs)
4.25 ounces (½ cup) egg whites
2.5 ounces (¼ cup plus 2 tablespoons) whole milk
7 ounces (¾ cup plus 2 tablespoons) spring or filtered water
3.8 ounces (about 7½ tablespoons) unsalted European-style butter cut into small cubes
1 teaspoon sugar
½ teaspoon fine sea salt