Add pâte-à-choux. Fixes #42

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/ingredients/Pâte À Choux.cook

@@ -0,0 +1,9 @@
+>> source: The King Arthur Baking Company All-Purpose Baker's Companion
+
+Preheat the oven to 425°F.
+
+Put the @water{1%cup}, @unsalted butter{8%Tbsp}, and @salt{3/8%tsp} in a #saucepan{} and bring the mixture to a rolling boil. Remove it from the heat and add the @flour{1.25%cups} all at once. Stir vigorously. Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture forms a ball; this should take only about a minute. Remove the pan from the heat and let the mixture cool for 5 to ~{10%minutes}, to 140°F. It will still feel hot, but you should be able to hold a finger in it for a few seconds. Transfer the dough to a mixer and beat in the room temperature @eggs{4%large} one at a time; the mixture will become fluffy. Beat for at least ~{2%minutes} after adding the last egg.
+
+Form the choux paste into whatever shape you desire, using a #spoon{}, or by putting the dough in a pastry bag and piping it.
+
+Bake for ~{15%minutes}, then reduce the oven temperature to 375°F and bake for an additional ~{15%minutes}. Turn off the oven, open the door a crack, and leave the pastry inside to cool for ~{30%minutes}. Remove from the oven to cool completely. Carefully split the pastry, fill, and frost as desired.

docs/ingredients/pâte-à-choux.md

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+# Pâte À Choux
+
+![Pâte À Choux](../assets/images/pâte-à-choux.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 1.20 hours |
+
+## :salt: Ingredients
+
+- 1 cup water
+- 8 Tbsp unsalted butter
+- 0.38 tsp salt
+- 1.25 cups flour
+- 4 large eggs
+
+## :cooking: Cookware
+
+- 1 saucepan
+- 1 spoon
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat the oven to 425°F.
+
+### Step 2
+
+Put the water, unsalted butter, and salt in a saucepan and bring the mixture to a rolling boil. Remove it from the heat
+and add the flour all at once. Stir vigorously. Return the pan to the burner and cook over medium heat, stirring all the
+while, until the mixture forms a ball; this should take only about a minute. Remove the pan from the heat and let the
+mixture cool for 5 to 10 minutes, to 140°F. It will still feel hot, but you should be able to hold a finger in it for a
+few seconds. Transfer the dough to a mixer and beat in the room temperature eggs one at a time; the mixture will become
+fluffy. Beat for at least 2 minutes after adding the last egg.
+
+### Step 3
+
+Form the choux paste into whatever shape you desire, using a spoon, or by putting the dough in a pastry bag and piping
+it.
+
+### Step 4
+
+Bake for 15 minutes, then reduce the oven temperature to 375°F and bake for an additional 15 minutes. Turn off the
+oven, open the door a crack, and leave the pastry inside to cool for 30 minutes. Remove from the oven to cool
+completely. Carefully split the pastry, fill, and frost as desired.
+
+## :link: Source
+
+- The King Arthur Baking Company All-Purpose Baker's Companion

mkdocs.yml

@@ -90,6 +90,7 @@ nav:
       - Buttermilk: ingredients/buttermilk.md
       - Cinnamon Sugar: ingredients/cinnamon-sugar.md
       - Danish Pastry Dough: ingredients/danish-pastry-dough.md
+      - Pâte à Choux: ingredients/pâte-à-choux.md
       - Puff Pastry: ingredients/puff-pastry.md
       - Ricotta: ingredients/ricotta.md
       - Sourdough Starter: ingredients/sourdough-starter.md