How to bake pate a choux in the alto shaam ctp

Assemble ingredients.

Preheat convection mode to 425F (218C).

Whisk 1/2C of eggs.

Melt butter, water and sugar over a sauce pan.

Bring to a simmer.

Mix in flour and salt.

Mixture will resemble a soft dough.

Remove from heat and place in a robo coupe.

Add the 1/2C of eggs.

Blend until incorporated.

Batter will be smooth and creamy.

Line sheet tray with parchment paper.

Pipe batter into desired shapes.

Bake convection mode (50% fan) at 425F (218C) for 10 minutes.

Pate A Choux will puff up and turn a golden brown.

Cool off at room temperature.

Fill with desired pastry cream flavors and plate.