preparation
Choux panade
choux-panade · pastry · Universal
About
Flour cooked into boiling butter and water into a dry panade for choux.
Uses
- Water 200 g
- Unsalted butter 100 g
- All-purpose wheat flour 100 g
- Salt 3 g
Used in
- Choux pastry component
- Home choux component
- Piping choux component