The Art of French Pastry

these years of working with
it, I am still amazed by it.
Although this recipe
makes more than you will
need for many of the
subsequent recipes in the
book that call for it, it is a
good amount of dough to
work with—not too much
and not too little. Because
pâte à choux can be frozen
at the raw stage or the
baked stage, making more