Pate A Choux Recipes

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PATE A CHOUX DOUGH



Pate a Choux Dough image

Provided by Food Network

Categories     dessert

Time 55m

Yield 40 to 45 cream puffs

Number Of Ingredients 6

6 tablespoons (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

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



Baked Pâte à Choux image

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

8 tablespoons unsalted butter, plus a little more for greasing the baking sheet
Salt
1 cup flour
4 eggs

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

PATE A CHOUX



Pate a Choux image

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

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white

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.

PâTE à CHOUX



Pâte à Choux image

These elegant swans are made just like an eclair - using two pastry kitchen workhorses: pastry cream and pâte à choux. Pipe the pâte à choux into perfect teardrops, pulling the pastry bag away from the bodies as you finish each one to achieve that pointed tail end. When you are piping out the question marks for the necks, drag the tip of the pastry bag against the baking sheet ever so slightly to create a tiny beak. You'll have so much fun running those golden beaks through a flame after they are baked and watching them blacken into the uncanny likeness of swans.

Provided by Gabrielle Hamilton

Categories     pastries, project, dessert

Time 1h20m

Yield Around 30 swans of varying sizes

Number Of Ingredients 7

1 cup water (8 ounces)
1 stick butter (4 ounces or 1/2 cup)
1 teaspoon salt
1 cup flour (4.5 ounces)
5 large eggs
Diplomat cream (see recipe)
Powdered sugar

Steps:

  • Bring to boil the water, with butter and salt over high heat in a deep, wide pot or pan (we use a soup pot for its wider surface area).
  • Add flour, reduce heat by 1/4 and stir vigorously and continuously to form a smooth, uniform dough, about a minute or 90 seconds. Take care not to scrape up the crust that forms on the bottom of the pan or reintroduce dry bits back into your smooth paste.
  • Transfer to a mixing bowl, and vigorously beat in the eggs, one at a time, fully incorporating each egg before you add the next, ending with a sticky, smooth, tender and matte paste.
  • Heat oven to 350, and place rack in middle.
  • Transfer the choux paste into two disposable plastic piping bags, unequally divided; put 4 ounces (or about a cup) in one for the necks and the bulk of the paste in the other to form the bodies of the swans.
  • Prepare two half-sheet pans by greasing and fitting with parchment. (Or use silpats; the greasing is only to keep the parchment from slipping when you are trying to pull your tip away during piping.)
  • Cut just the very tip off the pastry bag with the smaller quantity, leaving the diameter of the opening quite small - just wide enough to pass a whole peppercorn or a lentil, for example.
  • On one of the prepared sheet pans, pipe big, exaggerated question marks, like the ones on the deck of "Chance" cards in Monopoly. Start each question mark with a short drag of the tip against the parchment, creating a tiny beak as you go. There is ample paste to make mistakes and to practice - you will have plenty of necks even if you mess up a few.
  • Now cut the tip of the other pastry bag with the bulk of the paste to leave the opening circumference about the size of a dime. Leaving a 1/2 inch between them, pipe plump little 2-to-3-inch teardrops of dough onto the other prepared sheet pan. I make some a little bigger than others so I can end up with cobs and pens - males and females - just for fun.
  • Put both sheet pans into the oven together, and bake the bodies and necks for 8 to 10 minutes, until the necks are fully golden brown, leaving the oven door closed the whole time.
  • Remove the necks, and linger for a few seconds with the oven door open, allowing the steam to escape. Close the door again, and finish baking the bodies 25 to 35 minutes more, until they're fully golden brown and toasted. Shut off oven, and let swans dry inside for 20 minutes before removing.
  • With a small, sharp knife, slice the domes off the bodies of the swans, and cut them in half, creating two wings, placing them back into the cavity of the swan for now.
  • Run the tiny tips of the necks through a flame - a candle or match or Bic lighter are all fine - to briefly blacken. They often catch on fire; blow them out!
  • Fill the bodies with diplomat cream, place the wings cut edge up in the cavity, place the necks and gently dust with powdered sugar.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 58 milligrams, Sugar 0 grams, TransFat 0 grams

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