PATE A CHOUX DOUGH
Provided by Food Network
Categories dessert
Time 55m
Yield 40 to 45 cream puffs
Number Of Ingredients 6
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.
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.
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Time 35m
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. 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 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.
Provided by David Tanis
Categories appetizer
Time 1h
Yield About 60 bite-size puffs
Number Of Ingredients 8
Steps:
- Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
- Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
- Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
SWEET OR SAVORY PATE A CHOUX
I watched Bobby Flay make these on one of his shows. I have also made a chocolate version using 2T unsweetened cocoa powder.
Provided by Michelle7hl
Categories Dessert
Time 30m
Yield 48 bite sized puffs, 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter and salt or sugar.
- Remove from heat and add flour; stir quickly and return to heat.
- Keep stirring until all flour is mixed in and dough forms a ball.
- Move dough into the bowl of a stand mixer; let cool for 5-7 minutes.
- With mixer on low, add eggs one at a time; make sure each egg is fully incorporated before adding another.
- After all eggs are mixed in and dough is smooth, put the dough into a piping bag fitted with a round tip.
- Pipe golfball size shapes, 2 inches apart on parchment lined sheet pan.
- Wet a finger and smooth any points or they may burn.
- Cook at 425 for 10 minutes, then drop temperature down to 350 and bake 10 more minutes or until golden brown.
- Once they are removed from the oven, pierce them with a paring knife, or slice open to release steam.
Nutrition Facts : Calories 33, Fat 1.9, SaturatedFat 1.1, Cholesterol 21.4, Sodium 73, Carbohydrate 2.9, Fiber 0.1, Sugar 0.3, Protein 1
More about "sweet or savory pate a choux recipes"
ULTIMATE GUIDE TO CHOUX PASTRY - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (14)Total Time 1 hr 30 minsCategory DessertCalories 70 per serving
- In a medium saucepan, combine water, butter, sugar and salt. Slowly heat the mixture over medium heat, stirring frequently to dissolve sugar and melt the butter. Once sugar is dissolved and butter is melted, increase the heat to medium high heat and bring the mixture to a boil.
- When the mixture is boiling, remove the saucepan from heat and add flour all at once. Quickly mix the mixture until all the flour is absorbed. (We just made panade!)
- Replace the saucepan back to burner and reduce the heat to medium. Cook the dough, continuously mixing with a wooden spoon. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan. (Note: It's important to cook for at least 3-4 minutes to dry out the panade.)
SATISFY YOUR SWEET TOOTH WITH 14 CHOUX PASTRY RECIPES - CO
From brit.co
SWEET OR SAVORY PATE A CHOUX RECIPE | CDKITCHEN.COM
From cdkitchen.com
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
From onceuponachef.com
SAVOURY CHOUX, THREE WAYS - LE CORDON BLEU LONDON
From cordonbleu.edu
HOW TO MAKE GOUGèRES, OR SAVORY CHOUX PASTRY | THE …
From theinternationalkitchen.com
EVERYTHING YOU CAN MAKE WITH CHOUX PASTRY - BAKER BETTIE
SWEET OR SAVORY PATE A CHOUX : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine FrenchTotal Time 35 minsServings 48Calories 205 per serving
HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND MORE
From tasteofhome.com
TOP 43 PATE A CHOUX DOUGH RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
SIMPLE PATE A CHOUX RECIPE | STEAMY KITCHEN
From steamykitchen.com
TOP 43 PATE A CHOUX PASTRY RECIPE RECIPES
From laurent490.dixiesewing.com
TOP 44 PATE A CHOUX FILLING RECIPE RECIPES
From nyamaneilang.coolfire25.com
SWEET OR SAVORY PATE A CHOUX – RECIPES NETWORK
From recipenet.org
TOP 45 BASIC PATE A CHOUX RECIPE RECIPES
From newburysynthesis.afphila.com
CLASSIC CHOCOLATE ECLAIR RECIPE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE - SERIOUS EATS
From seriouseats.com
CHOUX PASTRY UNLOCKS A UNIVERSE OF SWEET AND SAVORY …
From bonappetit.com
You'll also love