Pâte à choux is the base for many wonderful French desserts, such as cream puffs and eclairs. This dough is incredibly easy to master, and can be prepared up to 2 days in advance and refrigerated in an airtight container. If you chose to refrigerate your dough, allow it to rest for about 10 minutes at room temperature before using.
Makes about 2 ½ cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- ½ cup water
- ½ cup soy margarine
- 1 T. sugar
- 1/8 t. salt
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened plain soymilk, such as Silk
- 5 large eggs
Preparation:
1. In a medium-sized saucepan over medium-high heat, whisk together the water, margarine, sugar and salt until well combined. Whisking constantly, bring the mixture to a boil and immediately remove from heat. With a wooden spoon, stir in the flour. Return the pan to heat . Stirring constantly, add the soymilk and cook until the dough just pulls away from the pan, about 3 to 4 minutes.
2. Transfer the dough to a medium-sized mixing bowl. With a hand-mixer on medium speed, mix the dough to allow it to cool slightly before adding the eggs. Add in the eggs, one at a time, beating well between each addition. When the batter is shiny and forms soft peaks, it is ready to use or can be stored up to 2 days in an airtight container.
