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.
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.
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
PâTE à CHOUX PUFFS
The batter for these French puffs is made on the stovetop, then shaped and baked until the eggy mounds balloon into airy, hollow spheres. The puffs take to all sorts of fillings, from simple whipped cream (page 239) to scoops of ice cream, as for Anise-Orange Ice Cream Profiteroles with Chocolate Sauce (page 172). No special equipment is required to make them, and they come together with ingredients you probably already have on hand. A few things to keep in mind: Measure the ingredients carefully-too much liquid results in flat puffs. Dump in the flour just when the butter is melted; if you wait too long, too much of the water will cook off. The finished batter should be thick and shiny and should stick to the spatula when you lift it. Finally, be sure to bake the puffs until they're deep golden brown all the way around. If they're underbaked, they may collapse cooling; the darker color means the puffs will stay crisper, too.
Yield makes 25 to 30 pastries
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat, stirring gently to encourage the butter to melt. As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan.
- Remove from the heat. Wait for 2 minutes, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated before adding the next. (I do this by hand, but some folks prefer to use a stand mixer fitted with the paddle attachment.)
- Using a pastry bag fitted with a plain 1/2-inch (1-cm) tip, pipe the choux paste into mounds 1 1/2 inches (4 cm) high on the prepared baking sheet, spacing them 3 inches (8 cm) apart. Or, use 2 teaspoons to drop the paste into mounds.
- If you want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.
- Bake until the puffs are golden brown on the tops and sides, 25 to 30 minutes. Turn off the oven and let them rest in the oven for 5 minutes. Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam. Let cool completely.
- Pâte à choux puffs can be stored at room temperature for several hours. I prefer not to freeze them because there is a noticeable difference in quality between fresh and frozen puffs, but if you have leftovers, you can freeze them for up to 1 month and recrisp them in a low oven before serving.
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PâTE à CHOUX RECIPE | KING ARTHUR BAKING
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- 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.
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