Pate Choux Puffs Food

PATE A CHOUX (CREAM PUFF PASTRY)

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.

PATE-A-CHOUX WAFFLES

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.

BAKING PATE A CHOUX TO FORM PUFFS OR ECLAIRS

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.

PâTE à CHOUX PUFFS

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.

NERDMOM'S SHRIMP PUFFS

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.

PATE A CHOUX PUFFS

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

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.