Pate A Choux Waffles Recipes

Steps:

• Put the water, butter, salt and sugar in a stainless pan and bring to a boil.
• As soon as the mixture reaches the boil, and the butter is completely melted, take it off the heat and add all the flour at once.
• Place the pan back on a medium flame and stir vigorously with a wooden spoon for about 30 seconds, or until the mixture thickens and forms a mass that does not stick to the pan. The mixture should be dried out by stirring over heat for another 1 to 2 minutes.
• Remove the pan from the heat and transfer the mixture to a clean bowl.
• Crack the eggs into a bowl "before" adding to the dough. Add the eggs to the dough, 1 at the time, making sure that each is fully incorporated before adding the next. Use the mixer paddle tool for this job.
• The mixture should be firm but smooth. It has absorbed enough eggs when:
• -the spatula runs through the batter and leaves a channel that fills in slowly
• -a dollop of batter lifted on a spatula curls over on itself and forms a hook.

Steps:

• Preheat the waffle iron to the regular setting.
• Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
• In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened butter and warm syrup.

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.

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.

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.

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.

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.

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.