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
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.
PâTE à CHOUX
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
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
More about "pate a choux recipes"
PATE A CHOUX RECIPE (CHOUX PASTRY) - BAKER STREET SOCIETY
From bakerstreetsociety.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE CHOUX PASTRY, OR PâTE à CHOUX - MSN
From msn.com
HOW TO MASTER PATE A CHOUX FOR PERFECT PUFFS - AMERICA'S TEST …
From americastestkitchen.com
PATE A CHOUX RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
PATE A CHOUX RECIPE (ECLAIR DOUGH) - SAVORING THE GOOD®
From savoringthegood.com
SIMPLE PATE A CHOUX RECIPE | STEAMY KITCHEN
From steamykitchen.com
CLASSIC PATE A CHOUX - SWEET OR SAVORY - ALTON BROWN
From altonbrown.com
HOW TO MAKE PERFECT CHOUX PASTRY - THE FLAVOR BENDER
From theflavorbender.com
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE PATE A CHOUX - BON APPETIT | BON APPéTIT
From bonappetit.com
CREAM PUFFS (PATE A CHOUX) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
WHAT IS PâTE à CHOUX PASTRY? RECIPE (WITH LIGHT, AIRY INTERIOR)
From thekitchn.com
PâTE à CHOUX (CHOUX PASTRY) RECIPE - CHEF'S PENCIL
From chefspencil.com
CHOUX PASTRY (PâTE à CHOUX) - JO COOKS
From jocooks.com
PâTE à CHOUX RECIPE - FOOD & WINE
From foodandwine.com
PARIS–BREST (PâTE à CHOUX WITH PRALINE CRèME MOUSSELINE) RECIPE
From seriouseats.com
BEST PâTE à CHOUX RECIPE - HOW TO MAKE CHOUX PASTRY - FOOD52
From food52.com
CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CHOCOLATE ECLAIRS AND PATE A CHOUX PASTRY RECIPE
From pinterest.ca
PâTE à CHOUX RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
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 »
#60-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #pies-and-tarts #desserts #easy #crusts-pastry-dough-2
You'll also love