How to make: Pâte a choux
This simple recipe for Pâte a choux is the basic for countless dessert and savory item.
Ingredients: 1 cup all purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup water 1/2 cup milk 6 tablespoons unsalted butter 4 large eggs |
Bring the milk, water, and butter to a boiling point over medium heat. |
In a separate bowl sift the flour, sugar, an salt together. Once the liquid is boil remove it from the heat and add the flour is poured in. |
The flour will absorbed all the liquid and then stir constanly in figure eights. Cook for at least 4 minutes or until the mixture has a smooth, mashed potato like appearance. This help to break down the starch and develop the gluten. Remove from the heat. |
and transfer the hot mixture to a standing mixer fitted with a paddle attachment. Mix on low speed for 2 minutes so the dough cool down. |
Add the eggs. one at a time. |
Be sure to let the batter absorb each egg before adding the next egg. |
The dough should be shiny and smooth. It is now ready to be piped. If you do not have a pastry bad use a pair of spoons to make small balls and baked to form largely hollow puffs. |
Piping the pastry choux. Here I am piping small circle shape for Gougčre or Profiteroles |
Preheat oven at 425 degrees Bake the Choux for 10 minutes. Turn the oven down to 350 degree and rotate the baking sheet. Prop the oven door slightly with a wooden spoon and bake for another 5 to 10 minutes until it is slightly brown. |
Here are different shapes using the pate a choux. on top I am making Paris-Brest, the large circles are for Religieuse and the smaller circles are for Profiteroles. |