Ordinary choux pastry (The Escoffier culinary guide)

 

Proportions:

• 1 liter of water
• 375 grams of butter
• 15 grams of salt
• 25 grams of sugar
• 500 grams of sifted flour
• 16 medium eggs
• A spoonful of orange blossom water

Process :

1. Put water, salt, sugar and butter in a saucepan and bring to the boil.
2. Remove from fire ; add the flour; mix this and dry over high heat until the dough no longer sticks to the spoon and oozes slightly.
3. Then add, and completely off the heat, the eggs two by two, taking care to incorporate them well into the dough before adding more.
4. When all the eggs have been absorbed by the dough, top it off with the flavoring.

The cooking :

1. Place the choux buns on the lightly buttered baking sheet, using a spoon or a piping bag; take care to space them out sufficiently, as they double in volume when cooked.
2. Bake in a hot 400F (200C) oven for about 20 minutes.
3. The choux should be puffy, golden, crunchy and light.
4. Let cool on rack.

In homage to Auguste Escoffier