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
How To make Basic Pate a Choux's Videos
pâte à choux recipe
choux pastry:
7 oz (200g) water
3.5 oz (100g) butter
salt
3/4 c (100g) bread flour
4 eggs (200g)
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs.
Start at 375F (190C) until a slight golden brown. Then turn oven down to 325F (163C) and bake until dried out
Easy Cream Puffs With Pastry Cream Recipe!
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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
The Tastiest Dessert I'Ve Ever Tried. How To Make Perfect Eclair.
The tastiest dessert i've ever tried. I'll show you how to make perfect crack-free homemade Eclairs in this video. Don't forget to watch until the end to see common mistakes when making Eclairs and how to avoid them at the end of the video.
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Ingredients:
Choux pastry dough:
- 3 large eggs
- 90g cake flour
- 140g water
- 60g butter
- 10g sugar
- 1/2 tsp salt
Vanilla custard cream filling:
- 250g milk
- 3 large egg yolks
- 55g sugar
- 25g butter
- 25g cornstarch
- 1/2 tsp vanilla extract
- 120g whipping cream
- 10g sugar
Chocolate ganache:
- 70g dark chocolate
- 50g whipping cream
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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
How to Make Eclairs, Cream Puffs & More | Bake It Up A Notch with Erin McDowell
Get ready to #bakeitupanotch as Erin dives deep into pâte à choux, the incredibly versatile pastry dough that's used to make everything from cream puffs to éclairs to crullers and more. In this #bakingtutorial. she'll walk you through the equipment, ingredients and techniques for making beautiful choux pastries and tell you how to avoid common mistakes. Happy baking!
READ Erin's article, How to Master Pâte à Choux (For Éclairs, Gougères & Cute Little Cream Puffs) ►►
Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
Five Two Essential Kitchen Knives:
GIR Silicone Spatulas:
VIDEO CHAPTERS:
00:00:00 Intro
00:01:52 Your Handy Toolkit
00:06:39 Ingredients, Assemble!
00:11:04 What Choux Gotta Do
00:21:28 Piping Like a Pro
00:31:13 Crispy-Chewy Crullers
00:34:08 Let's Get Baking
00:43:48 It's Frying Time
00:48:00 The Finishing Touches
00:51:45 Mistakes Happen
GET THE RECIPES:
Pâte à Choux:
Choux au Craquelin (Crisp, Cookie-Covered Cream Puffs):
Chouquettes:
Berry-Glazed Cream Puffs:
Pistachio Cream Puffs:
Crullers:
Black & White Éclairs:
Strawberries & Cream Éclairs:
Yossy Arefi's Meyer Lemon Eclairs:
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