How To make Cream Puff Paste(Pata a Choux)
1 cup all-purpose flour
1 cup water
1/2 cup sweet, unsalted butter -- cut up in pieces
1/4 teaspoon salt
4 eggs + 1 egg beaten with a drop or two of
water to make an egg wash or glaze
Put water, butter or salt in a large heavy saucepan and bring to a boil. Remove from heat (butter should be completely melted) and add the flour all in one fell swoop. Mix as quickly as possible with a sturdy wooden spoon. This mixture is known as a "panade". Return the saucepan to the stove over the lowest possible heat. Continue to stir with the wooden spoon while the panade dries out. This will take about 5 minutes, and a thin crust will form on the bottom of the pan. This is supposed to happen, so don't worry about it, and don't try to scrape it up and incorporate it into the dough, or you will have plaster chips in your pastries. The dough should be soft, but when you pinch it between thumb and forefinger it should not stick to your hand. Dump the panade into a bolw, and let it cool for at least 5 minutes. Then add the eggs, one at a time, beating well after each addition. The mixture should be smooth and creamy looking before you add the next egg. After all 4 eggs have been beaten in, the dough will be shiny and satiny yellow, thick and heavy. Butter and flour a cookie sheet. Fill a pastry bag with the diugh. If you don't have a pastry bag, you cna use a tablespoon to drop dollops of dough onto the cookie sheet for eclairs and/or cream puffs, but you really must have a pastry bag in order to make a cream puff ring.
For cream puffs, Squeeze out balls about the size of ping pong or golf balls.
For eclairs, squeeze out oblongs at 3 to 4 inches long. If you are using the recipe given above, you should end up with 14 to 16 pastries. Don't succumb to the temptation to make fewer and larger ones, for they won't cook properly if you do. Brush the tops of the pastries with beaten egg, using the bristles of the brush to gently push down and flatten out the little curlicues left by the pastry bag as you lifted it off. Finally, drag the tines of a dinner fork down the length of each eclair. The resulting stripes will make for a more attractive and professional looking product.
For a cream puff ring, first mark a 10" circle on the surface of the buttered and floured cookie sheet. Then, using a pastry gab, squeeze out a 1" wide "halo" of cream puff paste right on top of the circle you've outlined. Squeeze anoth 1" wide ring of dough adjacent to - and touching - the first. Squeeze a third ring directly over the "crack" between the other two. Brush the whole thing with beaten egg, and sprinkle a handful of thinly sliced almonds all over the top of the ring. Let the cream puffs, eclairs, or cream puff ring sit and "dry" for no less than 15 and no more than 25 minutes before baking. The oven should be preheated to 375F for cream puffs and/or eclairs, and to 400F for a cream puff ring. Bake the former at 375F for about 30 minutes, or until they have puffed up nicely and turned golden brown. Bake the latter at 400F for about 45 minutes, or until it is well puffed and golden brown. Then, turn the oven off, open the door, and leave it halfway open for an hour. If it won't stay ajar by itself, prop it open by wedging something in there. This is to allow steam to escape and to let the pastries cool slowly and "dry" as they cool so that they won't collapse or become soft and soggy. After an hour has passed, remove the pastries from the oven. They are now ready to be filled.
To fill individual pastries: Cut cream puffs and eclairs in half (from side to side, not from top to bottom). Fill with whatever filling you desire. Replace lids. Glaze with icing or pour sauce on top. Serve. It is wise not to fill pastries to far in advance of the serving time. The closer the preparation time is to the serving time, the smaller the likelihood that the pastries will begin to soften or get soggy.
To fill a cream ring: Use a slicing knife with a long serrated blade to cut the top off a cream puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate cream) filling. Fill a pastry bag with sweetened whipped cream. use a nozzle with a zigzag edge (like pinking shears) to squeeze out a layer of fancy puff-balls of whipped cream all over the layer of praline cream filling. Finally, replace the lid and dust the top with 10X powdered confectioners' sugar. Keep the cream puff ring in a cool dry place until serving time.
How To make Cream Puff Paste(Pata a Choux)'s Videos
Follow this pâte à choux dough step-by-step...
Paris-Brest is a classic French pastry, but we have never seen it transformed into an eclair like this!
Follow this pâte à choux dough step-by-step: cook, boil, dry, mix, pipe, and bake.
PARIS-BREST ECLAIR. Take a bite and taste the explosion of flavors; the fresh choux pastry, crunchy caramelized hazelnuts, and light and silky pastry cream. You won’t be able to stop at one eclair!
Enroll Today at PastryClass: world's best online pastry classes.
@PastryClass x
Follow PastryClass:
Website x
Instagram x
Facebook x
TikTok x
Keto Cream Puff| Profiteroles or eclairs| Super Keto desert
Do you like eclairs? If not, then you just haven't tried them.
Ingredients:
For the Puff:
30g Butter,
35ml Water,
35ml Whipping cream,
35g Almond Flour,
2 Eggs,
1/2tsp Xanthan Gum,
1tsp Baking Powder.
For the Custard Cream:
200ml Whipping Cream,
1 tsp stevia,
2 eggs yolks,
70 gr butter.
INSTRUCTIONS
For eclair
1. Mix dry ingredients in a bowl.
2. Place water, whipping cream and butter in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
3. Add dry ingredients into the liquid, continue stirring and cook until thickened.
4. Cool to room temperature.
5. Add 2 eggs in portions, and mix everything well, you will get a homogeneous mass like a thick cream.
6. Place small balls of dough on baking paper (use spoons or a pastry syringe)
7. Bake at 180 degrees Celsius for 30-35 minutes, let cool in the oven turned off.
For Cream:
1. Add 2 yolks and 200 ml heavy cream, 1 tsp stevia (sweetener) and vanilla extract into a saucepan, mix well and put on medium heat.
2. Cook 4-5 minutes until boiling and thickening.
3. Cool the cream to room temperature , add 70 grams of butter and mix until smooth.
For the topping:
1. Combine 30 grams of butter and 15 grams of grated cocoa beans.
2. Heat over a water bath while stirring.
3. In baked profiteroles make cuts and fill them with cream, garnish with chocolate on top.
Enjoy!
#keto #banting #lchf
Pate a Choux Recipe (aka Choux Pastry) • For Eclairs, Croquembouche, Cream Puffs... - Episode # 207
Bonjour my friends! In this episode I'll show you how to make Pâte à Choux aka Choux Pastry recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
French Choux Pastry Recipe for Puffs and Eclairs
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once Laid out on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
Pate a Choux Part 1 (Dough)
Recipe and Mixer Variation:
Pâte à choux
1/2 cup water (120g)
1/2 cup whole milk (120g)
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher (2.8g)
1 stick unsalted butter at room temp (113g), cut into 8 pieces
142g unbleached all-purpose flour, sifted (1 cup scooped and leveled, then sifted)
4 large eggs (200g), beaten with a fork in a liquid measuring cup with a spout
Incorporating Eggs with a Stand Mixer
Fit mixer with a paddle attachment. Place the dough in a mixer and cool for 5 minutes, turning the mixer briefly on low speed for a few seconds a couple of times to release the steam. Turn the mixer on medium-low speed (4 for KitchenAid), pour in roughly a third of the eggs. The dough will break and gradually become creamy again. Be patient and don't add more eggs until the dough is cohesive. Pour in the second third. Wait for the dough to become cohesive and pour in the last third. Beat until consistency slightly thinner than creamy peanut butter at room temperature. If at any time during the addition of the eggs the dough on the bottom of the bowl is not being mixed evenly, stop the mixer and scrape up the bowl with a rubber spatula.
Incorporating Eggs with a Hand-held Mixer
Fit the mixer with stiff beaters (that's the standard ones included with every mixer, not the whisks or dough hooks). Proceed just like for a Stand Mixer.
Pate a Choux Part 2 (piping and baking):
Pâte à Choux
Learn how to make delicious Pâte à Choux with this simple Jacques Pépin recipe.
INGREDIENTS
· 3/4 cup milk
· 3 tablespoons unsalted butter
· 1/8 teaspoon salt
· 3/4 cup all-purpose flour
· 3 large eggs
Preheat the oven to 350 degrees.
Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay.
Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.
Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.
Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.
Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.