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Informal Croquembouche
Pâte à Chou (Cream Puff Pastry)
From Gourmet, December 1994
1 1/4 cups water
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 teaspoon salt
1 1/2 cups unbleached flour
4 to 6 large eggs
In a heavy saucepan bring water to a boil with butter and salt over high heat. Reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from sides of pan, forming a dough.
Rick Owens
by Terry
A-Z Collection
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