PATE A CHOUX PUFFS
These are used to make our Golden Pear Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Heat 1 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter has melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 4 1/2 minutes.
- Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. Raise speed to medium. Add 4 eggs, 1 at a time, mixing until incorporated after each addition. Batter should be shiny. Test batter by touching it with your finger and lifting to form a string. If a string does not form, mix in another egg a little at a time. If a string still doesn't form, add water 1 teaspoon at a time until it does.
- Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Whisk remaining egg and 1 teaspoon water in a small bowl; brush over tops of rounds
- Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees. bake until golden, 20 to 25 minutes more. Turn off oven, and prop open oven door with a wooden spoon to release steam; let puffs dry 15 minutes. Using a spatula, transfer to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month.
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
PâTE à CHOUX PUFFS
The batter for these French puffs is made on the stovetop, then shaped and baked until the eggy mounds balloon into airy, hollow spheres. The puffs take to all sorts of fillings, from simple whipped cream (page 239) to scoops of ice cream, as for Anise-Orange Ice Cream Profiteroles with Chocolate Sauce (page 172). No special equipment is required to make them, and they come together with ingredients you probably already have on hand. A few things to keep in mind: Measure the ingredients carefully-too much liquid results in flat puffs. Dump in the flour just when the butter is melted; if you wait too long, too much of the water will cook off. The finished batter should be thick and shiny and should stick to the spatula when you lift it. Finally, be sure to bake the puffs until they're deep golden brown all the way around. If they're underbaked, they may collapse cooling; the darker color means the puffs will stay crisper, too.
Yield makes 25 to 30 pastries
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat, stirring gently to encourage the butter to melt. As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan.
- Remove from the heat. Wait for 2 minutes, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated before adding the next. (I do this by hand, but some folks prefer to use a stand mixer fitted with the paddle attachment.)
- Using a pastry bag fitted with a plain 1/2-inch (1-cm) tip, pipe the choux paste into mounds 1 1/2 inches (4 cm) high on the prepared baking sheet, spacing them 3 inches (8 cm) apart. Or, use 2 teaspoons to drop the paste into mounds.
- If you want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.
- Bake until the puffs are golden brown on the tops and sides, 25 to 30 minutes. Turn off the oven and let them rest in the oven for 5 minutes. Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam. Let cool completely.
- Pâte à choux puffs can be stored at room temperature for several hours. I prefer not to freeze them because there is a noticeable difference in quality between fresh and frozen puffs, but if you have leftovers, you can freeze them for up to 1 month and recrisp them in a low oven before serving.
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.
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.
BAKING PATE A CHOUX TO FORM PUFFS OR ECLAIRS
Provided by Food Network
Categories dessert
Yield Approximately 30 medium puffs
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs. Be sure to leave enough room in between for them to triple in size. Brush with egg glaze and bake for 15 minutes. Lower heat to 400 and open oven door briefly to let steam out. Close the door and continue to bake another 1030 minutes according to their size. They must be well dried out or they may fall. Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy. Return to the oven as necessary. Remove when done and cool on a wire rack.
- Baked puffs and eclairs freeze well for up to a month.
- Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip.
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
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
CREAM PUFFS (PUFFED SHELL OF CHOUX PASTRY)
Tenderly spiced with cardamom puffy shells, Choux pastry or pate a choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (roux like) and then cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. The the dough can either be piped or dropped into mounds onto a baking sheet and then baked, first at a high temperature and then at a slightly lower temperature. The high temperature is needed so the dough will rise quickly (giving it a hollow center) and to set the structure of the shells. Bakers' Ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. It is also called "hartshorn". Unlike baking powder or soda, Bakers' Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. You can find it in any major supermarket or a Greek store.
Provided by Rita1652
Categories Drop Cookies
Time 40m
Yield 10-12 shells
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Prepare baking sheets by greasing and flouring or by lining with Parchment.
- Place water and butter in a saucepan and bring to a boil. Add the flour, cardamom and salt all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Blend in the milk well. Remove pan from stove burner and stir in the eggs, one at a time, stirring well until completely blended.
- Mix in the Bakers' Ammonia well.
- Drop on cookie sheets about 3 to 4 inches apart. Bake 20 to 25 minutes.
- Cut one of the shells in half at the end of baking to make sure they have dried out enough. If not dried completely, turn the oven off, punch a small hole in the bottoms of the shells, and place them back upside down in the oven to dry out for about 10 minutes. If the insides of the pastry shells are still very moist you may want to bake the shells longer so the shells won't deflate when you take them out of the oven.
- Allow to cool completely before filling.
- Fill with chocolate, vanilla or any flavor custard you enjoy!
Nutrition Facts : Calories 98.2, Fat 6.2, SaturatedFat 3.4, Cholesterol 75.9, Sodium 113, Carbohydrate 7.4, Fiber 0.3, Sugar 0.1, Protein 3
NERDMOM'S SHRIMP PUFFS
A delightful shrimp cream puff. My mom came up with this one. The recipe is for a very good pate a choux and the stuffing.
Provided by NewNerdMom
Categories For Large Groups
Time 1h20m
Yield 48 puffs, 48 serving(s)
Number Of Ingredients 15
Steps:
- PUFF or PATE A CHOUX:.
- Preheat oven to 400 degrees F. Prepare 2 sheet pans with parchment.
- Boil water, butter, sugar and salt. While coming to a boil, prepare eggs.
- 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 30-35 minutes or until golden brown.
- Once they are removed from the oven pierce each puff with a paring knife immediately to release steam.
- SHRIMP FILLING:.
- In large bowl, combine all ingredients except hot sauce and mix until well incorporated. Add hot sauce to taste. Chill. Fill piping bag and fill Pate a Choux puffs accordingly.
PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.
Provided by David Tanis
Categories appetizer
Time 1h
Yield About 60 bite-size puffs
Number Of Ingredients 8
Steps:
- Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
- Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
- Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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
Use this dough to make Gougeres and other pastry recipes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Combine water, butter, sugar, and saltin a medium saucepan over medium-highheat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour.When flour is combined, return to heat. Thismixture is called a panade. Dry the panadebystirring constantly for 4minutes. It isready when it pulls away from the sidesand a film forms on the bottom of the pan.
- Transfer panade to the bowl of an electric mixer fitted with the paddle attachment,and mix on low speed, about 2minutes,until slightly cooled. Add the eggs one at atime on medium speed, letting each oneincorporate completely before adding thenext. Add the last egg a little at a time until the batter is smooth and shiny. Test thebatter by touching it with your finger andlifting to form a string. If a string does notform, the batter needs more egg. If youhave added all the egg and the batter stilldoesn't form a string, add water 1 teaspoon at a time until it does.
- The batter may be used immediately orstored in an airtight container in the refrigerator for up to 2days. To use chilled,remove from the refrigerator, and stir tosoften before filling piping bag.
More about "pate a choux puffs food"
PâTE à CHOUX RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 36
PÂTE À CHOUX - POPULAR FOR BAKERIES - CREAM PUFF, DESSERT PLACES, …
From yelp.com
Location 1150 El Camino Real Ste 205 San Bruno, CA 94066
CREAM PUFFS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PâTE à CHOUX - FAYE'S FOOD
From fayesfood.com
PATE A CHOUX RECIPE - INSTITUTE OF CULINARY EDUCATION
From ice.edu
PATE A CHOUX "PUFFS" SAVORY FILLING IDEAS? - HOME COOKING …
From chowhound.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PATE A CHOUX PUFFS | RECIPE | FOOD NETWORK RECIPES, CHOUX PUFF, PâTE à CHOUX
PâTE à CHOUX PUFFS | TASTE
From tastecooking.com
CREAM PUFFS RECIPE | FOOD & WINE
From foodandwine.com
PâTE à CHOUX - KING ARTHUR BAKING
From kingarthurbaking.com
PATE A CHOUX FOR CREAM PUFFS RECIPE - FOOD NEWS
From foodnewsnews.com
PâTE à CHOUX – CREAM PUFFS RECIPE - CUISINART.COM
From cuisinart.com
BASIC PâTE à CHOUX RECIPE - BROWN EYED BAKER
From browneyedbaker.com
HOW TO MAKE PERFECT PâTE à CHOUX (CREAM PUFF PASTRY) - DELISHABLY
From delishably.com
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND MORE
From tasteofhome.com
PATE A CHOUX | TESTERFOODBLOG
From testerfoodblog.wordpress.com
PATE A CHOUX - AN ESSENTIAL RECIPE - BAKING SENSE®
From baking-sense.com
22 PATE AU CHOUX IDEAS | CREAM PUFFS, JUST DESSERTS, YUMMY FOOD
From pinterest.ca
PâTE à CHOUX (CREAM PUFFS) - SCHECKEATS
From scheckeats.com
PATE A CHOUX DOUGH AND FILLED CREAM PUFFS - CRAFTYBAKING
From craftybaking.com
PATE-A-CHOUX, THE BASIC MAGIC BEHIND CREAM PUFFS, éCLAIRS AND ... - LOS ANGELES TIMES
From latimes.com
PATE A CHOUX (CREAM PUFFS) RECIPE - CUISINART.COM
From cuisinart.com
PATE A CHOUX PUFFS | EDIBLE DELMARVA
From edibledelmarva.ediblecommunities.com
99 BEST PATE A CHOUX (ECLAIR PUFFS) IDEAS IN 2021 | PâTE à …
From pinterest.ca
PATE A CHOUX | RECIPE | PâTE à CHOUX, CREAM PUFFS, FOOD
From pinterest.com
PATE A CHOUX CREAM PUFF PASTRY) RECIPE - FOOD.COM | CHOUX …
From pinterest.ca
CHOCOLATE DRIZZLED CREAM PUFFS | PATE A CHOUX - BROWNIE BITES BLOG
From browniebites.net
PâTé RECIPES | FOOD & WINE
From foodandwine.com
CLASSIC PATE A CHOUX - SWEET OR SAVORY - ALTON BROWN
From altonbrown.com
140 PATE A CHOUX IDEAS | FOOD, BAKING, CREAM PUFFS
From pinterest.com
PATE A CHOUX: CREAM PUFF DOUGH - THE GOURMANDISE SCHOOL
From thegourmandiseschool.com
MARTHA STEWART MAKES PUFF PASTRY 3 WAYS (ÉCLAIR, CREME PUFFS)
From pinterest.ca
PATE A CHOUX – FOOD & RECIPE BIBLE
From foodrecipebible.wordpress.com
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