Hi, I am Eugenie. Today I am making Pâte à Choux, choux pastry. It’s a basic technique in French pastry. For this recipe, you will need: 1/2 cup water (120 ml) 1/4 cup unsalted butter (1/2 stick; 57 g) 1/2 teaspoon salt (2.5 g) 1/2 cup + 1 tablespoon cup all-purpose flour (75 g) (not 1 cup) and 2 eggs In a thick bottom sauce pan, add in unsalted butter, salt, and water. Over medium heat, melt the butter completely stirring occasionally. As you noticed, pate a choux requires a lot of butter and salt. Meanwhile, in a mixing bowl, sift flour and set aside. When the butter-water mixture starts to boil, remove the pan out of heat. Add flour all at once and with a wooden spoon, stir until mixed. When mixing, the flour starts to be cooked. So it’s important to add the flour immediately out of heat. Back to the heat, cook until it starts to form a ball. Pate a choux works both with all-purpose flour and cake flour. Today I used all-purpose flour because the choux will be filled with heavy crème patissiere. By now there should a thin layer on the bottom. Out of heat, let cool for about 5 minutes. Then crack the eggs into a bowl and with a whisk break the eggs. Now add half of the egg mixture into the sauce pan and stir until combined. Then add in the remaining egg and stir until thick and shiny. The dough and the pan should be sufficiently cooled because the egg should not be cooked in the pan. This is Pate a choux, choux pastry dough. So many people requested Eclairs, so I made l’eclair au chocolate with today’s pate a choux. I love French pastry so much, just like you probably. Today it was pate a choux. And tomorrow it’s elcairs. At Facebook or Instagram, you can find my weekly schedule. Thank you for watching. A demain! See you tomorrow.