PATE A CHOUX
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 3 dozen cream puffs
Number Of Ingredients 5
Steps:
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
PâTE à CHOUX RECIPE - BASIC RECIPE
Steps:
- Preheat oven 425F.
- In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
- You can do the next step one of two ways:
- Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.
- If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don't want to cook the eggs too quickly.
- Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
- Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
Nutrition Facts : Calories 40 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 33 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PATE A CHOUX
Pate a Choux (pronounced paht a shoo) is one of those pieces of kitchen magic. It is used to make an array of puffy pastries such as Eclairs and Profiteroles. A unique, double-cooked dough, Pate a Choux inflates to tremendous proportions when baked in a high temperature oven given the high ratio of eggs to flour. Surprisingly simple to execute, this recipe is worth knowing, if only for the "Wow" factor.
Provided by Mark F.
Categories Dessert
Time 35m
Yield 1000 grams
Number Of Ingredients 7
Steps:
- Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat.
- Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry.
- As soon as the Water reaches a boil, add the Bread Flour in a single addition. Using a wooden spoon, stir the mixture over medium-high heat until a homogeneous dough forms. Continue to actively stir the dough over the heat ("Dessecher") until it forms a ball that easily pulls away from the side of the pot - approximately two to three minutes.
- Chef's Note: When adding the dry ingredients, stir aggressively - the dough should form quickly. Cooking the dough mixture for a couple of minutes causes the starches in the Bread Flour to gelatinize and also dries the dough.
- Transfer the dough to a mixer fitted with a paddle attachment and beat the dough on medium speed for several minutes, releasing heat and steam. While the dough cools, beat the Eggs and Egg Yolks together in a separate bowl and set aside.
- Once the dough is no longer hot, add the Eggs in no fewer than six additions. After each addition, mix the dough until the Egg is completely incorporated. When all of the Eggs have been added, the dough should be slightly fluid (i.e. when a trench is drawn through the center of the dough, it should fill back in within a couple of seconds).
- Chef's Note: It is important that the dough cools slightly before the Eggs are added or else the Eggs will cook. However, if the dough is too cold, the Eggs will not mix in well.
- Form and bake the Pate a Choux according to the specific recipe. Most pastries made with Pate a Choux are baked in a high temperature oven (i.e. 400+ degrees Fahrenheit) for over 20 minutes.
Nutrition Facts : Calories 2.6, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.4, Sodium 4, Carbohydrate 0.2, Protein 0.1
PATE A CHOUX
Recipe can be increased as much as you like. *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*
Provided by Mom2 T
Categories Dessert
Time 45m
Yield 10 cream puffs depending on size
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Place water, butter, sugar and salt in heavy saucepan and bring to boil.
- Add flour all at once and stir until mixture comes away from sides and forms a ball.
- Remove from heat.
- Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
- Add eggs one at a time, beating well to incorporate each before adding the next.
- After last egg is added, beat until smooth.
- With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
- You can make as big or as long as you want.
- They will about double in size when cooked.
- Bake at 375 until they become,brown, light and hollow.
- Cool.
Nutrition Facts : Calories 101.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 75.7, Sodium 80.2, Carbohydrate 8.5, Fiber 0.2, Sugar 1.4, Protein 2.9
PATE-A-CHOUX WAFFLES
Provided by Duff Goldman
Categories dessert
Time 40m
Yield about 1 dozen mini waffles
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour to the saucepan and stir for about 1 minute. (The mixture will immediately form a sticky ball.)
- Transfer the mixture to a stand mixer fitted with a paddle attachment. Mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time; the dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. Transfer to a pastry bag and snip the tip, about 1/2-inch.
- Pre-heat a mini-waffle iron. Pipe the dough into each waffle cavity leaving about 1/2-inch empty around the edges. Cook to the waffle maker's specification or until the waffles are golden brown.
- Top each waffle with a scoop of ice cream, followed by a spoonful of dulce de leche, followed by a spoonful of whipped cream. Sprinkle the tops with feuilletine and serve.
PATE A CHOUX PUFFS
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the milk and butter, and bring to a boil over medium heat. Add the salt, sugar and flour, and stir vigorously with a heatproof spatula. Cook, stirring constantly, until a dense dough forms that pulls away from the side of the pan, about 3 minutes.
- Add the dough to a stand mixer fitted with the paddle attachment. On low speed, beat in the eggs one at a time, scraping down the sides of the bowl between additions to make sure everything is evenly mixed.
- Line a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the dough, 1 inch apart, onto the prepared cookie sheet. Bake until puffed and golden, 35 to 40 minutes. (The puffs should feel light when you pick them up.) Make sure to keep the oven shut until at least the halfway point -- if you open the oven before 20 minutes have elapsed, the puffs will deflate and you won't be able to get the texture back. Remove the puffs from the oven and prick each one on the side to allow the steam to escape. Let cool completely.
- To dip in chocolate: If desired, dip the tops of the puffs in Warm Chocolate Ganache, shaking off the excess. Place on a platter and sprinkle with sliced almonds. Let stand for about 30 minutes, to set the glaze, before eating.
- Heat 1 inch or so of water in a medium saucepan over low heat. Put the chocolate chips and cream in a heatproof bowl that fits snugly into the saucepan without touching the water. Heat, stirring, until the chocolate melts and the mixture is smooth, about 5 minutes.
PATE A CHOUX RECIPE
Learn how to make light as air pâte à choux (choux pastry) with this easy to follow guide.
Provided by Michelle
Categories Dessert
Number Of Ingredients 5
Steps:
- Place the water or milk, butter, and salt in a medium saucepan. Place over high heat and bring to a full rolling boil.
- Remove from the heat and add the flour all at once. Using a wooden spoon or stiff silicone spatula and stir until the flour is thoroughly mixed in and no lumps remain, pressing and smashing the dough against the sides of the pan.
- Return the pot to medium-high heat and cook, stirring frequently, until the dough comes together into one mass and there is a dry film on the bottom and sides of the pan. If you have an instant-read thermometer, it should register 175 degrees F.
- Transfer the dough to a mixing bowl and beat on medium speed for about 2 minutes to cool the dough down. It should register 145 degrees on an instant-read thermometer.
- Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Once all of the eggs have been added, scrape down the bottom and sides of the bowl and mix again to ensure everything is fully incorporated, an additional 5 to 10 seconds.
- Use immediately or keep at room temperature for up to 2 hours in a piping bag or with a piece of plastic wrap pressed against the surface.
Nutrition Facts : Calories 73 kcal, Carbohydrate 5 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 79 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Time 35m
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
PATE CHOUX WITH PUDDING
A friend gave me this dough recipe, which works beautifully every time and leaves you with a perfectly puffy, hollowed out shell. The pudding recipe I included along with it comes from the Better Homes and Gardens Cookbook, but the filling options for these are endless and there's room for creativity. You can stuff the puffs with tuna or crab salad as an appetizer, or as I have here, use them as a desert with pudding, whipped cream, or ice cream.
Provided by Mrs. Kulik
Categories Breads
Time 1h
Yield 12-15 puffs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- First, prepare pudding.
- In a large saucepan, stir flour, sugar, and milk together.
- Stir continuously, cooking over medium heat, until bubbly.
- Cook, while stirring, for two minutes more.
- Remove from heat and stir about a cup of the milk mixture into the eggs gradually.
- Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil.
- Cook on low heat for two minutes more, stirring.
- Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time.
- Preheat the oven to 400 degrees F.
- Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil.
- Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan.
- Cook a minute longer, while mashing and mixing the dough.
- Remove from the heat and let rest to cool for two minutes.
- Beat each egg into the dough, one by one.
- Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes.
- For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid.
- Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing.
- Dust in a light coating of powdered sugar for presentation.
Nutrition Facts : Calories 480.8, Fat 23.3, SaturatedFat 6.1, Cholesterol 228.6, Sodium 228.1, Carbohydrate 54.5, Fiber 0.8, Sugar 27.7, Protein 13.2
PATE A CHOUX (CREAM PUFF PASTRY)
Basic dough from which you can make cream puffs, profiteroles, eclairs, cream puff swans or any manner of other desserts.
Provided by P48422
Categories Dessert
Time 20m
Yield 60 small cream puffs or eclairs
Number Of Ingredients 7
Steps:
- Place a bowl on your mixer and fit the paddle attachment to it.
- Put your eggs next to the mixer.
- Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
- Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
- Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
- Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
- Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
- Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
- That's fine.
- Just let it mix until no more steam is coming off the dough.
- Then add the first egg, letting it mix in fully before adding the next one.
- Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
- Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
- Before adding the 6th egg, stop the mixer and check the consistency of the dough.
- You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
- If the dough is too thick and doesn't form that peak, add the last egg.
- The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
- It should be used immediately.
- NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
- Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
- Stop mixing when you still have one egg left to add and inspect the dough.
- Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
- The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
- And relax.
- Even if you can't decide what to do, add the egg - you will still get a good puff.
- Use the paste while it is warm.
- It cannot be kept.
- Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.
Nutrition Facts : Calories 31.3, Fat 1.8, SaturatedFat 1, Cholesterol 19.3, Sodium 45.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 0.9
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX)
Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.
Provided by Sally
Categories Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- Watch the video in the blog post above; it will help guide you through the next few steps.
- Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
- With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
- Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
- Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Split open pastries and fill with homemade whipped cream, lemon curd, pastry cream, jam, a combination of these, or your favorite filling. You can also poke a hole in the pastries and pipe the filling inside. For my pictured cream puffs and profiteroles, see recipe notes.
- Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.
BASIC CHOUX PASTRY AND TROUBLESHOOTING GUIDE
Learn how to make Perfect Choux Pastry step by step - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. Each pastry shell in this recipe comes from a spoonful of dough (either piped or spooned on to a baking sheet, roughly 2 inches in diameter). Baking time given here is based on this.EASY - This can be made by novice bakers. However, I highly recommend reading this recipe + post before attempting choux pastry for the first time. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini from The Flavor Bender
Categories Appetizer Dessert Pastry Sweets
Time 1h50m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
- Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
- Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).
- Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).
- Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.
- Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.
- During the last 5 - 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.
- Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).
- Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.
Nutrition Facts : Calories 58 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 45 mg, ServingSize 1 serving
PATE A CHOUX
Make and share this Pate a Choux recipe from Food.com.
Provided by Michi-Gal
Categories Dessert
Time 45m
Yield 12 puffs
Number Of Ingredients 5
Steps:
- Melt butter in water - bring to a boil. Add salt (tip: don't add salt till water boils to avoid pitting your stainless pans). Add flour all at once and stir like crazy. Don't panic. The mixture will get quite lumpy and sticky. Reduce heat to low and stir for one minute. Do not skip this step. This allows the flour to absorb absolutely every drop of water possible and the rest to evaporate. Remove from heat and transfer to a mixing bowl. Let cool approximately 5 minutes or until you can touch the dough without letting out a holler! Add one egg at a time and stir until dough absorbs it completely. Do not add them all at once. When you are through, your dough should be smooth and will form a "V" shape as the excess drops away when you pull the spoon up out of it.
- You can either pipe it into 3 inch eclair shapes using a pastry bag or use a small scoop to form 1 1/2 inch balls for a cream puff look. Either way, use a greased sheet pan or use a silpat and keep them at least 2 inches apart. They will get much larger and they need space! Each one holds a great deal of moisture that causes steam which will ruin the guy next to him and they'll be mushy instead of nice and crisp.
- Bake for 30 minutes at 400 degrees. Do not peek, you'll ruin them! They need privacy!
- The eggs cause the dough to form a really nice hollow middle that just screams to be filled with something gooey! We use sugar free instant pudding. Just add 1 1/2 cups of milk instead of 2. That way your filling won't be too runny. Banana and cheesecake seem to be the favorites around here as well as chocolate. Most people use vanilla for eclairs but that's so "expected!"
- For a nice topper, you can melt Nutella with a small amount of milk to make a hazelnut ganache to drizzle over the tops. Or, if you're in a pinch for time, you can just melt a can of frosting in the micro! These are also really great cut in half, filled with ice cream and served with chocolate topping and whipped cream. Woah mamma!
- I also like to slice them in half and fill them with chicken or tuna salad. They make incredibly delicious and beautiful sandwiches to serve with your favorite soups or salads! Everyone is always so impressed when I say I made them myself. Enjoy!
Nutrition Facts : Calories 130.2, Fat 9.4, SaturatedFat 5.4, Cholesterol 90.8, Sodium 91.3, Carbohydrate 8.1, Fiber 0.3, Sugar 0.2, Protein 3.2
PATE A CHOUX DOUGH
Provided by Food Network
Categories dessert
Time 55m
Yield 40 to 45 cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
- Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
- Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
- Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
More about "pate a choux dough food"
CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE -SUNSET …
From sunset.com
2/5 (6)Estimated Reading Time 1 minServings 8-10Calories 157 per serving
- In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
- To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
PâTE à CHOUX - CHOUX PASTRY DOUGH RECIPE - EUGENIE …
From eugeniekitchen.com
- 1. In a thick bottom sauce pan, add in unsalted butter, salt, and water. Over medium heat, melt the butter completely stirring occasionally. As you noticed, pate a choux requires a lot of butter and salt. Meanwhile, in a mixing bowl, sift flour and set aside. When the butter-water mixture starts to boil, remove the pan out of heat. Add flour all at once and with a wooden spoon, stir until mixed. When mixing, the flour starts to be cooked. So it’s important to add the flour immediately out of heat.
- 2. Back to the heat, cook until it starts to form a ball. Pate a choux works both with all-purpose flour and cake flour. Today I used all-purpose flour because the choux will be filled with heavy crème patissiere. By now there should a thin layer on the bottom. Out of heat, let cool for about 5 minutes.
- 3. Then crack the eggs into a bowl and with a whisk break the eggs. Now add half of the egg mixture into the sauce pan and stir until combined. The dough and the pan should be sufficiently cooled because the egg should not be cooked in the pan. Then add in the remaining egg and stir until thick and shiny. When shaken the batter should drop off the spoon and the lining should be smooth. This is Pate a choux, choux pastry dough.
CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE …
From thespruceeats.com
4.2/5 (56)Total Time 2 hrs 15 minsCategory Dessert, CakeCalories 141 per serving
101: PATE A CHOUX - DEVIL'S FOOD KITCHEN
From devilsfoodkitchen.com
Estimated Reading Time 6 mins
CHOUX PASTRY - WIKIPEDIA
From en.wikipedia.org
Alternative names Pâte à chouxMain ingredients Butter, flour, eggs, waterCreated by PanterelliPlace of origin France
HOW TO MAKE PâTE à CHOUX IN 5 EASY ... - EDIBLE COMMUNITIES
From ediblecommunities.com
5/5 (1)Estimated Reading Time 3 minsAuthor Lauren TitusPublished 2019-05-17
MAKING PATE A CHOUX - FOOD COM
From foodnetwork.com
PâTE à CHOUX - FAYE'S FOOD
From fayesfood.com
Servings 17Total Time 55 minsCategory DessertsCalories 42 per serving
- 2. Begin to melt the butter over high heat. Continue to cook until the butter is fully melted. Add in the milk powder and mix until all the lumps are dissolved.
- 3. After the milk powder is fully dissolved, remove the pan from the heat and dump in the flour all at once and begin to mix with a wooden spoon. Put the pan back over medium-high heat and continue to stir until the flour is fully dissolved. The liquid will become a soft dough, it will come clean off the sides and bottom as you stir and will form a slight skin. Don't overmix, just mix until the flour is fully dissolved. This will only take a few minutes. Once the dough is formed and the flour is dissolved, take the pan off the heat and dump the dough into the bowl of your stand mixer. Begin to mix on the lowest setting for a minute or two. The steam from the dough should be escaping as you mix. Don't overmix, just mix for a minute or two until the bowl doesn't feel as hot to the touch. After that, add in the eggs one at a time and mix on low or medium-low. Allow the egg to fully incorporate before adding in the next egg. Also, be sure to stop the mixer and scrape the bowl after each ad
- 4. Load up the dough into your pastry bag fitted with the round tip. Don't overfill the bag and work relatively! This dough will form a skin if as it sits. Place the tip about a 1/2" above the baking sheet. Gently squeeze out a bit of dough allowing it to mound on itself then ending with a quick flick of the wrist making sure the tip is lightly touching the dough for the top. The key to piping out proper puffs is to let the pastry bag do the work for you. The only real movement you'll be doing is at the end when you're flicking your wrist for the top swirl. The rest of the time, your tip should be stationary allowing the dough to form a mound. If a prominent top swirl forms, you can correct it later. Pipe out the dough about 1/2" apart from each other.
PâTE à CHOUX RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 36
- In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
- In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Proceed with Step 4 of one of the following three choux recipes: Chouquettes, Gougères, or Cream Puffs.
CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 157 per servingServings 8-10
- In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
- To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
PATE A CHOUX BEIGNETS RECIPE- BAKER BETTIE
From bakerbettie.com
4.6/5 (29)Category All RecipesServings 1Total Time 1 hr 45 mins
- Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
- Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
- Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
- With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
PâTE à CHOUX - KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (3)Total Time 20 minsServings 2Calories 140 per serving
- To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil.
- Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula.
- Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny at this stage.
- Remove the pan from the heat and let the thick batter cool, stirring occasionally, for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds; if you have a digital thermometer the temperature should be below 125°F.
SHARP CHEDDAR CHEESE PUFF RECIPE USING PATE A CHOUX- BAKER ...
From bakerbettie.com
4.8/5 (5)Total Time 33 minsCategory All RecipesCalories 89 per serving
- Place water, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
- Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
- Place dough into the bowl of a stand mixer or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
HOW TO MAKE PâTE à CHOUX (CHOUX PASTRY) - JESSICA GAVIN
From jessicagavin.com
5/5 (5)Total Time 35 minsCategory DessertCalories 67 per serving
- Add a large plain tip to a piping bag (Ateco 806). Option to lightly spray the inside of the pastry bag with cooking spray to help keep the sticky pâte à choux paste from clinging to the inside of the bag. Add a pipeable amount of dough into a pastry bag.
PATE A CHOUX RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (1)Total Time 1 hrCategory DessertCalories 83 per serving
- In a saucepan combine 1/2 cup milk, 1/2 cup water, 1/4 tsp sugar, 1/4 tsp salt & 1/2 cup butter. Bring to a boil over high heat.
- Add 1 cup flour all at once. Quickly stir with a spoon to bring the mixture into a dough. Bring the heat to low and continue stirring for another 2-3 minutes to evaporate some of the moisture.
HOW TO MAKE PERFECT PâTE à CHOUX (CREAM PUFF PASTRY ...
From delishably.com
Author Linda Lum
PATE A CHOUX: THE MOST VERSATILE DOUGH IN PASTRY - THE ...
From thegourmandiseschool.com
Author Clemence GossettEstimated Reading Time 7 mins
FRESH LEMON PâTE à CHOUX - CRAVING4MORE
From craving4more.com
Estimated Reading Time 6 mins
PâTE à CHOUX - INSPIRED THROUGH FOOD
From inspiredthroughfood.com
Estimated Reading Time 5 mins
HOW TO MAKE PâTE à CHOUX | FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
HOW TO MAKE PATE A CHOUX - BON APPETIT | BON APPéTIT
From bonappetit.com
Estimated Reading Time 6 mins
PâTE à CHOUX: ALL YOU NEED TO KNOW AND GETTIN’ STARTED ...
From artsandbakes.com
Estimated Reading Time 6 mins
THE SCIENCE OF CHOUX PASTRY (IN PROFITEROLES) - FOOD …
From foodcrumbles.com
5/5 (3)Estimated Reading Time 8 minsServings 10Total Time 50 mins
PâTE à CHOUX (CREAM PUFF PASTRY) | SOJOURNER TOURS
From sojournertours.wordpress.com
PATE A CHOUX FILLING RECIPES
From tfrecipes.com
PATE A CHOUX RECIPE JULIA CHILD WITH INGREDIENTS ...
From tfrecipes.com
PATE CHOUX (AND CHURROS TOO!) – CUBBYHOLE FOR CONTINUING ...
From toddiwa.wordpress.com
HOW TO MAKE PATASHU DOUGH RECIPES
From tfrecipes.com
CHOCOLATE PATE A CHOUX RECIPES
From tfrecipes.com
FRENCH CHOUX PASTRY: A SHORT HISTORY - PARIS UNLOCKED
From parisunlocked.com
CHOUX PASTRY RECIPE PAUL HOLLYWOOD WITH INGREDIENTS ...
From tfrecipes.com
EASY PâTE à CHOUX RECIPE: THIS IS THE MAGICAL FRENCH ...
From 30seconds.com
PATE A CHOUX-PARIS-BREST OPEN FACED ⋆ BISCUITS TO BROWNIES
From biscuitstobrownies.com
PATE A CHOUX DOUGH RECIPE | FOOD NETWORK
From crecipe.com
PASTRY 1 – PâTE à CHOUX – WEKIVA CULINARY
From wekivaculinary.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love