PATE A CHOUX Yield: 40 clairs approximately Metric (g) U.S. (lbs) % 2510 5.53 100.00% Metric 800.00 375.

00 15.00 15.00 65.00 440.00 800.00 U.S. (lbs) % 1.76 31.87% 0.83 14.94% 0.03 0.60% 0.03 0.60% 0.14 2.59% 0.97 17.53% 1.76 31.87%

Final Yield: Ingredient Cold water Butter Salt Sugar Milk powder Cake flour, sifted Eggs

Procedure 1. Combine the cold water, butter, salt, sugar and bring to a boil over high heat. Add the milk powder and stir while boiling to dissolve. 2. Turn heat off, and dump the cake flower in one motion while stirring with a rubber spatula. Turn heat back on to medium-low and continue to stir until the mass comes together to form a ball and forms a skin at the base of the pot (about 2 minutes for small batches, up to five for large batches). 3. Transfer the ball of dough onto a mixer and mix on medium-low speed using a paddle for about 1 minute. Cool off slightly. Add the eggs in four additions, cleaning the bowl after each addition with a rubber spatula. 4. Cool the batter/dough down in an ice bath. 5. Once cold, pour the batter into a piping bag, and then pipe it into a piping bag fitted with an 869 fluted tip (pipe the choux with the tip inside the batter; this method prevents air pockets from forming). 6. Set up three very flat half sheet pans lined with parchment paper. You will need a stencil with straight lines that measure 33 cm long x the width of the piping tip (about 2 cm) and are 3 cm apart from each other. (Once baked the width of the clair will be 3 to 3.5 cm approx and the length will be about 15.6 to 16 cm.) 7. Pipe in a straight line and coat on all sides with an even mist of vegetable oil spray (this is part of the success of an even clair; it prevents the surface from ripping). Freeze. Once hardened, cut into 15cm long sticks. Freeze sticks to reharden if necessary because they need to come off cleanly from the parchment paper and if they are slightly soft they may deform from handling. 8. Once hardened place all the clairs on a very flat sheet pan lined with parchment paper in a 5 x 3 grid (15 per sheet tray). 9. Allow to thaw completely on the baking sheet pan before baking.

10. Once thawed, bake in a 320F hearth oven (both top and bottom temperatures) 40 minutes or on the full onset of maillard. Open the vent and bake 25 to 30 more minutes to dry clairs out.