Call it puff paste, cream puff or clair, or profiterolles, pate a chou can be used as dessert puffs or appetizers. Made with simple, inexpensive ingredients, the results are elegant and special. Chef Robb Parmelee, culinary arts instructor at Clay High School shows how to make simple puff desserts such as a swan, a basket filled with chocolate mousse, or mini bite-size puffs glazed in chocolate. For appetizer or hors d'oeuvres, puff halves can be filled with salmon salad, boursin cheese, or any favorite filling.

Cream Puff Paste (Pate a Chou)

1/2 cup water

1/2 cup milk

1/2 cup butter

1 teaspoon salt

1 cup flour

4 eggs

Melt butter. Add milk and water and bring to a good rolling boil. Add flour and salt all at once and keep cooking, stirring until the mixture is smooth, dry, and rolls free from the side of the pot. Cook, stirring constantly 30 seconds more. Remove from heat to mixer bowl with whip attachment. Slowly add eggs one at a time, beating well after each addition, until a medium stiff, shiny and smooth paste.

Put enough of paste in a pastry bag with star or round tip to make puffs. Pipe out onto sheet pans lined with baking paper or lightly greased or sprayed. Or spoon into shape. Space out to allow for slight expansion when cooking.

Bake for 20 to 30 minutes (depending on the size of the puff) at 400 degree oven until shell is golden brown but not dark brown. Smaller puffs take shorter time.

Yield: 20 puffs

Source: Chef Rob Parmelee

First Published April 1, 2003, 6:48 p.m.