Dimitri wrote:
>
> "markizoL" > wrote in message
> oups.com...
> > Eclairs:
> >
> > Ingredients:30 eggs, 425 g. butter, 1 kg. Flour, a bit of salt, 1 l.
> > water
> > Fillings: wiped cream, boiled caramel / butter sauce, jelly( up to
> > bakers fantazy)
> >
> > Butter to melt, pour H2O, into the boiling pot put flour and mix well.
> > Then the ready pastry to put into the blender. Put the eggs one by one.
> > By bag or spoon onto the tray. Bake in the 225 C. oven.
> > Cool down and fill with various creams, glaze with melted chocolate!
>
> Thanks but making a pate choux is a little more complex than that.
>
> Dimitri

Not really. Pate a choux is one of the simplest pastry doughs going.
Here is the method from a French recipe for pate a choux:

In a pot, place the water, salt and butter; bring to a boil.
Off the heat, add the flour all at once and stir quickly with a wooden
spoon.
When the paste is smooth, lower the heat and cook with stirring for two
minutes.
Off the fire add the eggs one by one and mix.
Let the paste cool before using.

We don't use a mixer but the basic method is the same.