How To make Basic Pate a Choux
1 Cup water or milk
1/2 Cup butter (4 tablespoons)
1/2 Teaspoon salt
1 Tablespoon sugar if making a sweet pastry
1 Cup flour
4 eggs (1 cup)
Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers. Remove from heat and let cool a bit. Turn the paste into a medium bowl or the bowl of an electric mixer fitted with a paddle and beat in the eggs, one at a time, with a wooden spoon or the paddle. Each time you add an egg, the mixture will become slippery and messy but will then come together, at which point you can add the next egg. Load mixture into pastry bag with a round tip (1/2 or 1-inch depending on size puff desired) and pipe out as required. It will give the fullest puff if used right away but can be held for several hours. Basic proportions for Pate a Choux are 1:1:1:1/2, or 1 cup liquid, 1 cup flour:1 cup egg:1/2 cup butter. Water makes choux more crisp, milk makes them more tender, Puffs expand when cooked as water in batter turns to steam and explodes the dough. Pate a choux is an extremely versatile pastry that can be the base of many sweet and savory dishes. It can take many forms: be poached as gnocchi, baked to form hollow puffy balls that can be filled with various things, or fried as fritters and sprinkled with sugar. It is neutral in flavor so is adaptable to any cuisine. 10/23/96 SHOW
How To make Basic Pate a Choux's Videos
Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person
Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person
Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make the base recipe plus Gougères, a warm, cheesy, crisp-yet-soft puff. It’s the most delicious of little bites. Remember to tune in next week for part II, where we take it in a sweeter direction.
#ClaireSaffitz #pateachoux #Gougeres
Pâte à Choux
Special Equipment:
Stand mixer (optional), pastry bag (optional)
1/2 cup whole milk (4.4 oz / 125g)
1 tablespoon sugar (0.46 oz / 13g)
1/2 teaspoon Diamond Crystal kosher salt
7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces
1 cup all-purpose flour (4.6 oz / 130g)
6 large eggs (10.6 oz / 300g)
Video Breakdown:
0:00 Start
0:01 Harris Turns Down Claire's Gougères Cheese Puffs
0:17 Intro To How To Make Pâte à Choux
0:40 Dessert Person Intro
1:00 Pâte à Choux
1:42 Ingredients & Special Equipment
2:31 Combine Ingredients
3:25 Heat on Stove
5:10 Beat In The Eggs
7:11 Make The Gougère Dough
11:55 Bake
12:31 Remove, Serve, Outro
14:37 Spud!
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(Short Video) Eclairs Choux Pastry Dough Recipe
More detailed recipe
This recipe makes about 30 mini eclairs.
Ingredients:
Choux Pastry Dough
1 cup water
1/2 cup butter (113 grams)
1/2 tsp salt
2 tbsp sugar
1 cup flour
powder sugar
Custard Cream
2 cup heavy whipped cream
1 tbsp vanilla extract
6 egg yolk
1/2 cup sugar
pinch of salt
2 tbsp corn starch
1/2 cup butter (113 grams)
Chocolate for decorating
2 cup of chocolate chips
2 tsp of olive oil (add more of needed)
More delicious recipes
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Easy Choux Pastry | TheSugarCrumble
Easy Choux Pastry! Pronounced “Shue Pastry”, it is a light French pastry made with egg. Perfect every time. A simple delicious crusty light pastry, scrumptious as cream puffs, eclairs and profiteroles or with any of your fave sweet or savory fillings.
Enjoy this easy versatile recipe, the possibilities are limitless ????
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I love baking/cooking and post my recipes after trying and testing them with my family, the way they like it. Of course to each its own, everyone have their preference and there may be different best ways of making a bake or dish. And I am always happy to trouble-shoot together if proper questions are directed about the recipe. However to spammers, I say this...Beware my strong right arm and watch out for my rock buns!! ????
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everything you need to know about cream puffs
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
CREAM PUFFS + How to Avoid the Most Common Mistakes When Making Them
maple cinnamon cream puffs (yield: 2 dz)
choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.
6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
1 tsp cinnamon
1. Mix all ingredients together until a dough forms.
2. Roll the dough between sheets of parchment paper and freeze.
3. Cut circles just bigger than the diameter of the cream puffs and place on top.
maple cinnamon cream
2 c (454g) heavy cream
1/3 c (104g) maple syrup
2 tsp cinnamon
1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides
How To Make Easy Cream Puffs - Natasha's Kitchen
Learn how to make easy Cream Puffs. These are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked.
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????Easy Cream Puffs Ingredients:
Ingredients for Choux Pastry:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour measured correctly
4 eggs (large), room temperature
Ingredients for Cream Filling and Garnish:
2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 raspberries optional
1 Tbsp powdered sugar to garnish
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KitchenAid Hand Mixer -
Henckels Aurora Saucepan -
Staub Olivewood Spatula -
Ateco Decorating Bag -
Ateco Plain Style Pastry Tip -
Silpat Non-Stick Silicone Baking Mat -
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