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.
MASTER RECIPE: PâTE à CHOUX DOUGH
This is a master recipe on making one of the cornerstones of French baking: pâte à choux dough [paht ah shoo]. Once you master this dough, you will be able to make all kinds of sweet and savory items. Pâte à choux is a mixture of simple ingredients: flour, water, milk, eggs, but the proper technique is essential. And unlike other pastry dough, this one is pre-cooked on the stovetop. When you take them out of the oven, they are so light, you're going to think that they'll float off the baking sheet. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- PREP/PREPARE
- Gather your ingredients.
- Place the butter, and the water into a saucepan, over medium heat.
- When the butter is melted and the liquid is simmering, add the salt, and stir to combine.
- Dump in the flour all at once, and begin stirring, using a wooden spoon.
- Chef's Note: You'll be doing a lot of stirring.
- Continue to stir, making sure you incorporate all of the flour into the liquid.
- Keep stirring until the dough begins to pull away from the sides of the saucepan, about 3 to 4 minutes.
- Continue to cook and stir for an additional 2 to 3 minutes.
- Chef's Tip: Start stirring gently until the liquid and the flour are incorporated. Then get more vigorous and slap the dough against the sides of the pan. Eventually, the dough will pull away from the sides, and leave a film on the bottom of the pan. When that happens... you can stop stirring, and remove the pan from the heat.
- Remove the dough from the pan, and place into a stand mixer bowl, fitted with a paddle attachment, and allow the dough to cool for 5 to 7 minutes.
- Chef's Note: You could perform the next steps by mixing with a wooden spoon; however, life's too short for that, and I've done enough stirring for one day.
- Put the stand mixer on slow speed and add the eggs, one at a time.
- Chef's Tip: Allow each egg to fully incorporate into the dough before adding next.
- At the end of the process, the dough should look nice and creamy.
- A BASIC RECIPE
- Place a rack in the middle position, and preheat the oven to 425f (220c).
- Place heaping tablespoons of the mixture onto a parchment-lined baking sheet, and separate each ball by 1 inch (2.5cm).
- Chef's Note: I prefer to use a piping bag fitted with a large star tip.
- Place into the preheated oven, and bake for 20 minutes.
- Reduce heat to 375f (190c), and continue to bake for an additional 5 minutes, or until the pâte à choux are nice and golden.
- PLATE/PRESENT
- Dust with some powdered sugar, and serve while still nice and warm. Enjoy.
- Keep the faith, and keep cooking.
PATE A CHOUX (CREAM PUFF PASTRY)
Basic dough from which you can make cream puffs, profiteroles, eclairs, cream puff swans or any manner of other desserts.
Provided by P48422
Categories Dessert
Time 20m
Yield 60 small cream puffs or eclairs
Number Of Ingredients 7
Steps:
- Place a bowl on your mixer and fit the paddle attachment to it.
- Put your eggs next to the mixer.
- Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
- Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
- Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
- Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
- Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
- Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
- That's fine.
- Just let it mix until no more steam is coming off the dough.
- Then add the first egg, letting it mix in fully before adding the next one.
- Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
- Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
- Before adding the 6th egg, stop the mixer and check the consistency of the dough.
- You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
- If the dough is too thick and doesn't form that peak, add the last egg.
- The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
- It should be used immediately.
- NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
- Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
- Stop mixing when you still have one egg left to add and inspect the dough.
- Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
- The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
- And relax.
- Even if you can't decide what to do, add the egg - you will still get a good puff.
- Use the paste while it is warm.
- It cannot be kept.
- Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.
Nutrition Facts : Calories 31.3, Fat 1.8, SaturatedFat 1, Cholesterol 19.3, Sodium 45.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 0.9
More about "master recipe pâte à choux dough recipes"
PâTE à CHOUX RECIPE | KING ARTHUR BAKING
Instructions. 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 …
From kingarthurbaking.com
5/5 (3)Total Time 20 minsServings 2Calories 140 per serving
From kingarthurbaking.com
5/5 (3)Total Time 20 minsServings 2Calories 140 per serving
- 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.
See details
PATE A CHOUX RECIPE | INSTITUTE OF CULINARY EDUCATION
2021-03-22 At the rolling boil, dump all the flour in at once off the heat and stir quickly. Continue cooking over heat, stirring constantly until a skin forms on the bottom of the pot and then a minute or two longer. Transfer the dough to a …
From ice.edu
From ice.edu
See details
CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE | MYRECIPES
To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. Step 3 To mix with an electric mixer or food processor, scrape warm …
From myrecipes.com
From myrecipes.com
See details
CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE EATS
2021-07-22 Gather the ingredients. Preheat your oven to 425 F (but not for beignets). In a heavy saucepan, combine the milk, water, sugar, salt, and butter. Heat to a boil. When the mixture boils, take it off the heat and add all the flour …
From thespruceeats.com
From thespruceeats.com
See details
BEST PâTE à CHOUX RECIPE - HOW TO MAKE CHOUX PASTRY
2021-02-10 5 (280g) large whole eggs (have 1 to 2 extra eggs on hand) Egg wash, as needed for finishing. In This Recipe. Directions. In a medium pot, bring the water, milk, and butter to boil over medium heat. Add the flour to the …
From food52.com
From food52.com
See details
HOW TO MAKE CHOUX PASTRY DOUGH: FRENCH PâTE à CHOUX …
2022-08-19 1. Preheat the oven to 400 degrees Fahrenheit. 2. In a medium saucepan, bring the butter, sugar, salt, and 1 cup of water to a boil over medium heat. Remove the pan and add the flour. Stir quickly with a wooden spoon for …
From masterclass.com
From masterclass.com
See details
HOW TO MASTER PâTE à CHOUX (FOR ÉCLAIRS, GOUGERES & CUTE LITTLE …
2021-02-12 Pâte à choux should be on your “to bake” list. This classic pastry dough/batter hybrid is incredibly versatile: It’s the foundation for tasty baked goods like éclairs , cream puffs …
From msn.com
From msn.com
See details
PATE A CHOUX DOUGH - MASTERCOOK
Auto-Import recipes from the all over the web & keep them in one place! Add your own recipes and organize into searchable cookbooks; Access your recipes from anywhere on your smart …
From mastercook.com
From mastercook.com
See details
PâTE à CHOUX RECIPE | EPICURIOUS
2012-01-26 To revisit this recipe, visit My Account, then View saved recipes. Close Alert. Pâte à Choux. Recipes & Menus; Expert Advice; Ingredients; Holidays & Events; My Saved …
From epicurious.com
From epicurious.com
See details
HOMEMADE CHURRO RECIPE - USING PATE A CHOUX BATTER - YOUTUBE
There are quite a few recipes out there for homemade churros and I doubt this is the most authentic, but it's easy to make and I'm already super familiar wit...
From youtube.com
From youtube.com
See details
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
2018-09-03 Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
PATE A CHOUX DOUGH - PLAIN.RECIPES
Directions. 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.
From plain.recipes
From plain.recipes
See details
HOW TO MAKE DOMINIQUE ANSEL'S PâTE à CHOUX | TASTING TABLE …
2014-09-18 Preaheat the oven to 375°. Combine the water, milk, butter, sugar and salt in a medium pot over medium heat and bring to a boil. Add the flour and stir, using a wooden …
From tastingtable.com
From tastingtable.com
See details
BAKING AND PASTRY PERFORMANCE ASSESSMENT RECIPE (149.75 KB ...
7. Transfer the Pate a choux to a large pastry bag fitted with a plain tip. 8. Pipe 3-inch-long sticks onto the baking sheet. 9. Gently smooth the pointed peaks with a moistened finger, rounding …
From recipesmanuals.com
From recipesmanuals.com
See details
PâTE à CHOUX RECIPE - FOOD & WINE
2017-01-31 Line 2 large baking sheets with parchment paper. In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all …
From foodandwine.com
From foodandwine.com
See details
RECIPES WITH PATE A CHOUX : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com
From recipeschoice.com
See details
EVERYTHING YOU CAN MAKE WITH CHOUX PASTRY - BAKER BETTIE
2018-08-09 Choux pastry is made on the stove by cooking a mixture of water, butter, and flour together. Eggs are then stirred into this mixture slowly until you have a smooth and shiny …
From bakerbettie.com
From bakerbettie.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love