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Recipe

 

Pate a Choux Riche
(for Pommes Dauphine)

Serving Size: 1

 
Ingredients
  • 1 cup water—8 oz by weight
  • 1/4 tsp salt
  • 1/2 cup butter—4 oz by weight
  • 1 cup flour bread—4 oz by weight
  • 4 each eggs large—8 oz by weight, total.
Preparation
  1. Bring the water, salt and butter to a boil.
  2. As soon as it boils, dump in the flour and stir hard, using a wooden spoon, until it is a uniform mass.
  3. Remove from the fire, adding one egg at a time until it is completely absorbed. If it is to be held any amount of time, cover with oiled paper or saran. Total weight of the mix = 24 oz, enough for 4 lbs of Pomme Duchess.

Notes: This is a rich variant for the kitchen, as it browns too well for the bakeshop

 

Steve's #14 Recipes:

French Fried Potatoes
Friture
Pommes Duchesse
Pommes Dauphine
Lorette Pate a Choux
 

©1996, Steve K. Holzinger. All rights reserved.

 

This Archived Page created between 1994 and 2001. Modified August 2007


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