Blog: December 26, 2013

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Julia M. Usher

Perfect Pâte á Choux (aka Cream Puffs)

Adapted from the pâte á choux recipe in Madeleine Kamman’s The Making of a Cook, this basic formulation can be used with both sweet and savory fillings simply by tweaking the salt content a bit. Though there are different schools of thought about the ingredients that yield the maximum puff, I subscribe to

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