Nutrition Facts

Serving Size 56 g

(Approx. 24 Servings)

Amount Per Serving

Calories	120	Calories From Fat	70

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 80 mg	27%

Sodium 110 mg	5%

Total Carbohydrate 10 g	3%

Dietary Fiber 0 g	0%

Sugars 2 g

Protein	4 g

Vitamin A 6%	•	Iron 4%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pate Choux Dough

Prep Time

20 minutes

Cook Time

1 h 5 m

Total Time

1 h 25 m

Serves

24 People

Ingredients

Recipe makes 24 Servings

6 Oz Plugra European Style Unsalted Butter, 1-1/2 sticks, cut into thin pads

1 cup(s) water

1 cup(s) whole milk

1 Tsp kosher salt

3 Tbsp granulated sugar

2 cup(s) all purpose flour

8 large eggs

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Instructions

Preheat oven to 425°F. Line a sheet pan with parchment paper and set aside.

In a medium-sized pot, add butter, water, milk, salt and sugar, Bring to a boil, being careful to monitor so it doesn't boil over. Adjust heat as necessary.

Turn heat down to low and add flour to milk mixture, whisking for 4 to 5 minutes until it forms a wet dough and begins to leave a film in the pot. Remove from heat and cool slightly.

Add slightly cooled dough to a stand mixer fitted with paddle attachment.

Mix dough on low speed until all steam is gone and dough has cooled slightly, approximately 8 to 10 minutes.

Gradually add eggs 1 or 2 at a time, incorporating into dough before each addition. Once all eggs have been added, turn mixer to medium-high speed for 1 minute to allow dough to get fluffy.

Remove dough to a piping bag or a gallon-size resealable bag. Make a smaller cut in corner tip of bag to allow a small amount of dough out at a time.

Pipe golf ball sized rolls (or larger if preferred) on prepared pan, approximately 1 to 2 inches apart.

Bake until puffed up and starting to brown slightly on top, approximately 20 to 30 minutes.

Rotate pan then turn heat down to 350°F. Bake another 20 to 30 minutes or until nicely golden brown and set.