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Subject:
pate-a-choux
From:
Joe Ellison <[log in to unmask]>
Reply To:
Joe Ellison <[log in to unmask]>
Date:
Wed, 29 Nov 2006 10:39:39 -0600
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<<Disclaimer: Verify this information before applying it to your situation.>>

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
[log in to unmask] 

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