Pate a Choux (Cream Puff Pastry)
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
60 small cream puffs or eclairs
ingredients
- 1⁄2 cup whole milk
- 1⁄2 cup water
- 7 tablespoons unsalted butter, cut into pieces
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1⁄2 cups all-purpose flour
- 5 -6 large eggs, room temperature
directions
- 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.
Reviews
-
The vernacular of this recipe sounds just like Julia Child! Regardless, it's a great one. I was daunted by the length of the instructions list, but it was actually just as simple as making bread dough except that it called for more vigilance. I used the recipe to make beignets, halved it, and used the minimum number of eggs. I had no problems halving the recipe, but next time I'd still use one less egg than the minimum.<br/><br/>(Beignets= New Orlean's answer to the doughnut. Just make this dough, fry it, and drown it in powdered sugar. Voila! Heart attack on a plate, but such a wonderful, wonderful heart attack)
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This was my first time attempting Pate Choux, and I have to say that it turned out perfectly! Not only was it easy to make cream puffs with these, but they came out reminding me of the simple, never-too-sweet Pate Choux I ate in France. We served them with vanilla ice cream, hot fudge, homemade whipped cream, and chocolate shavings. Truly decadent! Thanks for making me seem like a much more experienced pastry chef than I actually am.
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RECIPE SUBMITTED BY
P48422
United States