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Petit Patachou

Sunday, March 8, 2009. A simple pate a choux recipe. Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers.

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Petit Patachou | petitpatachou.blogspot.com Reviews

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Sunday, March 8, 2009. A simple pate a choux recipe. Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers.

<META> KEYWORDS

1 petit patachou

2 from recipeland.com

3 ingredients

4 water or milk

5 butter

6 teaspoon

7 salt

8 tablespoon

9 sugar

10 flour all purpose

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petit patachou,from recipeland.com,ingredients,water or milk,butter,teaspoon,salt,tablespoon,sugar,flour all purpose,large,eggs,directions,posted by,patachou,4 comments,why petit patachou,no comments,amazon search,followers,blog archive,about me

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Petit Patachou | petitpatachou.blogspot.com Reviews

https://petitpatachou.blogspot.com

Sunday, March 8, 2009. A simple pate a choux recipe. Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers.

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petitpatachou.blogspot.com

1

Petit Patachou: A simple pate a choux recipe

http://petitpatachou.blogspot.com/2009/03/simple-pate-choux-recipe.html

Sunday, March 8, 2009. A simple pate a choux recipe. Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers. Im no...

2

Petit Patachou: March 2009

http://petitpatachou.blogspot.com/2009_03_01_archive.html

Sunday, March 8, 2009. A simple pate a choux recipe. Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers.

3

Petit Patachou: My first blog entry!

http://petitpatachou.blogspot.com/2009/03/my-first-blog-entry.html

Sunday, March 8, 2009. My first blog entry! Because I love Pate a choux and they remind me of someone close to me. She is cute and a little hard on the outside, but soft and very sweet on the inside. She is a petit patachou! Subscribe to: Post Comments (Atom). Developing Facebook Platform Applications with Rails (Pragmatic Programmers). A simple pate a choux recipe. My first blog entry! View my complete profile.

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Sunday, March 8, 2009. A simple pate a choux recipe. Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers.

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