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Has anyone come up with a good recipe for gf pâte-à-choux? The 
classic dough is a paste of water, melted butter, flour, and eggs, 
cooked in a saucepan to make a the paste that is used as the dough 
for eclairs and such. I want to try some high-end ambitious baking 
for the holidays, and will need this for some of the recipes.


Joe Ellison
Chicago, IL
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