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 (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
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.
BAKED PâTE à CHOUX
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, dessert
Time 1h
Yield 2 to 4 dozen pastries, depending on size
Number Of Ingredients 4
Steps:
- Heat oven to 400 and grease a baking sheet with butter. Put the butter and a pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)
- If you're planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall; éclairs should be 3-to-4-inch fingers, about 1 inch wide.
- Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs and 40 minutes for éclairs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.
- To fill the pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in the filling, and close it up like a sandwich. (Éclairs can be slit open and filled, too.) Serve as is, or drizzle with chocolate sauce.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 0 grams, TransFat 0 grams
More about "baking pate a choux to form puffs or eclairs recipes"
HOW TO MAKE PATE A CHOUX | EASY BAKING TIPS AND …
From foodnetwork.com
VEGAN ECLAIRS ~ PâTE à CHOUX RECIPE - GRETCHEN'S …
From gretchensveganbakery.com
PERFECT CLASSIC ECLAIRS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE …
From thespruceeats.com
HOW TO MAKE PâTE à CHOUX FOR CREAM PUFFS, ECLAIRS, …
From food52.com
PATE A CHOUX RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
PATE A CHOUX RECIPE (CHOUX PASTRY) - BAKER STREET SOCIETY
From bakerstreetsociety.com
PâTE à CHOUX RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (4)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.
- To finish the choux pastry by hand: Once cool, mix the eggs into the warm mixture in the saucepan one at a time. Be sure to incorporate each egg fully before adding the next one; the mixture will slosh around a bit initially, but will come together into a smooth, shiny paste after a dozen or so stirs.
- To finish the choux pastry with an electric mixer: Alternatively, transfer the warm butter-water-flour mixture to a large bowl or the bowl of your stand mixer.
- To bake with choux pastry: At this point your pastry is ready to scoop, pipe, or spread, and then bake. Follow the instructions for doing so in the recipe you’ve chosen to make.
CREAM PUFFS AND ÉCLAIRS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (117)Calories 310 per servingTotal Time 1 hr 5 mins
- If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half., Preheat the oven to 425°F.
HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND …
From tasteofhome.com
Author Lisa Kaminski
CLASSIC PATE A CHOUX - SWEET OR SAVORY - ALTON BROWN
From altonbrown.com
BASIC PâTE à CHOUX RECIPE - BROWN EYED BAKER
From browneyedbaker.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PâTE à CHOUX (CHOUX PASTRY) - BAKING SENSE®
From baking-sense.com
CLASSIC CHOCOLATE ECLAIR RECIPE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
ECLAIR CAKE (MADE WITH REAL CHOUX PASTRY) - LAVENDER & MACARONS
From lavenderandmacarons.com
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE - SERIOUS EATS
From seriouseats.com
15 FANCY FRENCH PASTRY DESSERTS THAT EVERYONE CAN MAKE AT HOME …
From msn.com
SENSATIONS CHOUX (BOOK) - HELP.ENVIRONMENT.HARVARD.EDU
From help.environment.harvard.edu
CHOUX PASTRY (PâTE à CHOUX) - SUGAR SPUN RUN
From sugarspunrun.com
FINALLY TACKLED PâTE à CHOUX AFTER A FEW FAILED ATTEMPTS!
From reddit.com
MOST AMERICANS CAN'T IDENTIFY WHICH OF THESE DESSERTS ARE …
From msn.com
You'll also love