How to Master Pâte à Choux (For Éclairs, Gougeres & Cute Little Cream Puffs)

This original article was written to detail the process of specifically making crullers, a fried pâte à choux based pastry. For the February episode of Bake it Up a Notch, we took a deep dive into all things pâte à choux, and I wanted to update the article to discuss the broader scope of this process—one of my favorite pastry building blocks and baking standbys.

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source http://feedproxy.google.com/~r/food52-TheAandMBlog/~3/ONjegGB2r7k/14068-how-to-make-crullers-master-pate-a-choux-along-the-way