How To make Basic Pate a Choux
1 Cup water or milk
1/2 Cup butter (4 tablespoons)
1/2 Teaspoon salt
1 Tablespoon sugar if making a sweet pastry
1 Cup flour
4 eggs (1 cup)
Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers. Remove from heat and let cool a bit. Turn the paste into a medium bowl or the bowl of an electric mixer fitted with a paddle and beat in the eggs, one at a time, with a wooden spoon or the paddle. Each time you add an egg, the mixture will become slippery and messy but will then come together, at which point you can add the next egg. Load mixture into pastry bag with a round tip (1/2 or 1-inch depending on size puff desired) and pipe out as required. It will give the fullest puff if used right away but can be held for several hours. Basic proportions for Pate a Choux are 1:1:1:1/2, or 1 cup liquid, 1 cup flour:1 cup egg:1/2 cup butter. Water makes choux more crisp, milk makes them more tender, Puffs expand when cooked as water in batter turns to steam and explodes the dough. Pate a choux is an extremely versatile pastry that can be the base of many sweet and savory dishes. It can take many forms: be poached as gnocchi, baked to form hollow puffy balls that can be filled with various things, or fried as fritters and sprinkled with sugar. It is neutral in flavor so is adaptable to any cuisine. 10/23/96 SHOW
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Easy Cream Puffs With Pastry Cream Recipe!
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How To Make Easy Cream Puffs - Natasha's Kitchen
Learn how to make easy Cream Puffs. These are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked.
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????Easy Cream Puffs Ingredients:
Ingredients for Choux Pastry:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour measured correctly
4 eggs (large), room temperature
Ingredients for Cream Filling and Garnish:
2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 raspberries optional
1 Tbsp powdered sugar to garnish
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KitchenAid Hand Mixer -
Henckels Aurora Saucepan -
Staub Olivewood Spatula -
Ateco Decorating Bag -
Ateco Plain Style Pastry Tip -
Silpat Non-Stick Silicone Baking Mat -
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Why I didn't know about this method before? Choux Pastry quick and easy homemade recipe!
????????????Today I made CHOUX PASTRY (Pâte à Choux). Definitely the best recipe so far.
Try it and leave a comment if you are satisfied with this excellent recipe.
These fluffy, light and creamy little sweet treats called Choux à la Crème - or Choux Cream / French Cream Puffs - are a Classic French dessert made from Choux Pastry Buns filled with a luscious Pastry Cream. They are perfect to be enjoyed with your afternoon tea or to be served for a special occasion!
RECIPE:
130 grams of flour (0.81 cups = ¾ cup + 1 tbsp)
180 grams of sugar (180 grams = 0.89 cups = ¾ cup + 2 tbsp)
16 grams of vanilla sugar (0.56 oz)
4 egg yolk
First, make the cream so that it cools down to room temperature.
Put 4 egg yolks in flour, sugar and vanilla sugar.
200 ml milk (7 oz)
Mix well!
450 ml milk in the pot (15.75 oz)
When the milk is close to boiling, gradually add the mixture that we previously whipped.
The cream is ready when the milk foam disappears.
Cover the cream with cling film and leave to cool at room temperature.
Make the dough.
Dough:
250 ml water (8.75 oz)
125 ml oil (4.5 oz)
2 tbsp sugar
Let the ingredients boil for 30 seconds.
Immediately add 150 grams of flour (5.25 oz)
Mix with a whisk.
While the dough cools a little, prepare 4 eggs.
Add the eggs one by one to the mixture and mix everything well.
Put the dough in a plastic bag.
Cut the baking paper, put it in a pan and we can make cream puffs.
Put the oven pan on the lowest position!
Bake the dough for 25-30 minutes on 200°C (392°F)
Do not open the oven during the baking process!
If you open it before time, the dough will come off!
140 grams of butter (5 oz)
Add butter to the cooled cream.
Mix well.
Put the cream in a plastic bag.
Cut puffs and fill with cream.
For decoration, sprinkle some powdered sugar.
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Enjoy this royal dessert and thanks for your time!
#dessert #chouxpastry #pateachoux #chouxcream
Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 Pâte à Choux
Martha Stewart shows you how to make choux pastry like maple éclairs, maple cream puffs, profiteroles and cheesy gougères with puff pastry dough. You’ll only need four ingredients to make the puff pastry, also known as pâte à choux, and Martha will show you that you don’t need to be an expert to quickly whip up this delight.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 8.
0:00 Martha Stewart Makes Puff Pastry 3 Ways
0:43 What is Pâte à Choux?
1:39 What Puffs Should Not Look Like
2:48 How to Make Pâte à Choux
8:49 How to Make Eclairs with Creme Patissiere (Pastry Cream) and Maple-Espresso Glaze
13:17 How to Make Profiteroles with Chocolate Sauce and Ice Cream
16:13 How to Make Gougères
#marthastewart #pateachoux #baking #pastry #desserts #recipes
Full Recipes:
Pâte à Choux -
Cream Puffs with Pastry Cream and Maple-Espresso Glaze -
Eclairs with Pastry Cream and Maple-Espresso Glaze -
Profiteroles with Chocolate Sauce and Ice Cream -
Gougères -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 Pâte à Choux
Swan Pate a Choux – Bruno Albouze
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(Short Video) Eclairs Choux Pastry Dough Recipe
More detailed recipe
This recipe makes about 30 mini eclairs.
Ingredients:
Choux Pastry Dough
1 cup water
1/2 cup butter (113 grams)
1/2 tsp salt
2 tbsp sugar
1 cup flour
powder sugar
Custard Cream
2 cup heavy whipped cream
1 tbsp vanilla extract
6 egg yolk
1/2 cup sugar
pinch of salt
2 tbsp corn starch
1/2 cup butter (113 grams)
Chocolate for decorating
2 cup of chocolate chips
2 tsp of olive oil (add more of needed)
More delicious recipes
#eclairs #chouxpastry #custardcream #eclair #short #shortvideo