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
CREAM PUFFS + How to Avoid the Most Common Mistakes When Making Them
maple cinnamon cream puffs (yield: 2 dz)
choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.
6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
1 tsp cinnamon
1. Mix all ingredients together until a dough forms.
2. Roll the dough between sheets of parchment paper and freeze.
3. Cut circles just bigger than the diameter of the cream puffs and place on top.
maple cinnamon cream
2 c (454g) heavy cream
1/3 c (104g) maple syrup
2 tsp cinnamon
1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides
How to make perfect Choux Pastry - By RECIPE30.com
Get full recipe here
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn.
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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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Pate a Choux Part 1 (Dough)
Recipe and Mixer Variation:
Pâte à choux
1/2 cup water (120g)
1/2 cup whole milk (120g)
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher (2.8g)
1 stick unsalted butter at room temp (113g), cut into 8 pieces
142g unbleached all-purpose flour, sifted (1 cup scooped and leveled, then sifted)
4 large eggs (200g), beaten with a fork in a liquid measuring cup with a spout
Incorporating Eggs with a Stand Mixer
Fit mixer with a paddle attachment. Place the dough in a mixer and cool for 5 minutes, turning the mixer briefly on low speed for a few seconds a couple of times to release the steam. Turn the mixer on medium-low speed (4 for KitchenAid), pour in roughly a third of the eggs. The dough will break and gradually become creamy again. Be patient and don't add more eggs until the dough is cohesive. Pour in the second third. Wait for the dough to become cohesive and pour in the last third. Beat until consistency slightly thinner than creamy peanut butter at room temperature. If at any time during the addition of the eggs the dough on the bottom of the bowl is not being mixed evenly, stop the mixer and scrape up the bowl with a rubber spatula.
Incorporating Eggs with a Hand-held Mixer
Fit the mixer with stiff beaters (that's the standard ones included with every mixer, not the whisks or dough hooks). Proceed just like for a Stand Mixer.
Pate a Choux Part 2 (piping and baking):
(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