{"id":2134,"date":"2013-10-08T23:04:01","date_gmt":"2013-10-08T21:04:01","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2134"},"modified":"2013-11-08T21:54:48","modified_gmt":"2013-11-08T20:54:48","slug":"recipe-eclair-paste-pate-a-choux","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/pate-a-choux\/recipe-eclair-paste-pate-a-choux","title":{"rendered":"Recipe: \u00c9clair paste (P\u00e2te \u00e0 choux)"},"content":{"rendered":"

P\u00e2te \u00e0 choux<\/strong> is the basic (fundamental!) dough that can be used to bake cream puffs<\/strong> (choux) or \u00e9clairs<\/strong>, among other things.<\/p>\n

\"Eclair-paste---Pate-a-choux---Step-18\"<\/a><\/p>\n

Although I plan to make a specific posts for the different types of pastry that can be made with \u00e9clair paste, I would like to publish here the “standard” recipe<\/strong> of p\u00e2te \u00e0 choux that I tend to use regularly.<\/p>\n

There is actually no standard recipe<\/strong> for this dough: I just know this one works fine and I like the result<\/strong>.<\/p>\n

This is one of the basic preparations<\/strong> that every good pastry chef must master! It is not complicated<\/strong>, but it requires care, especially for newbies. It is very versatile<\/strong> and can be served in endless variants.<\/p>\n

You can find more details on this dough<\/strong> in my previous post “\u00c9clair paste: what is it?<\/a>“.<\/p>\n

 <\/p>\n

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\u00c9clair paste (P\u00e2te \u00e0 choux)<\/h2>\n
\n \n \"\"Print recipe<\/a>\n