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Choux Pastry (profiterols)
Ingredients
  • 8 oz water
  • 4 oz unsalted butter cubed and at room temp.
  • 4.5 oz AP flour sifted
  • 8 oz eggs weighed without the shell, about 4 large eggs
  • generous pinch of salt
  • 1 tbsp white sugar optional
  • ½ tsp vanilla extract optional
Steps
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