Pate a choux
I recently received a new Ankarsrum (replacing a Bosch Universal to which I could not warm). Yes, I am on the learning curve and trying to put it through its paces with as much bread as I can justify making. Here's a question: I am used to making pate a choux in my KA with the paddle and know how to tell how it's done. What about with the Ankarsrum? It is really a kind of thick-ish batter. Does that mean that I should try the cookie paddles and the plastic bowl. Somehow the roller doesn't seem right for this application. Any ideas?