How To make Cream Puff Paste(Pata a Choux)
1 cup all-purpose flour
1 cup water
1/2 cup sweet, unsalted butter -- cut up in pieces
1/4 teaspoon salt
4 eggs + 1 egg beaten with a drop or two of
water to make an egg wash or glaze
Put water, butter or salt in a large heavy saucepan and bring to a boil. Remove from heat (butter should be completely melted) and add the flour all in one fell swoop. Mix as quickly as possible with a sturdy wooden spoon. This mixture is known as a "panade". Return the saucepan to the stove over the lowest possible heat. Continue to stir with the wooden spoon while the panade dries out. This will take about 5 minutes, and a thin crust will form on the bottom of the pan. This is supposed to happen, so don't worry about it, and don't try to scrape it up and incorporate it into the dough, or you will have plaster chips in your pastries. The dough should be soft, but when you pinch it between thumb and forefinger it should not stick to your hand. Dump the panade into a bolw, and let it cool for at least 5 minutes. Then add the eggs, one at a time, beating well after each addition. The mixture should be smooth and creamy looking before you add the next egg. After all 4 eggs have been beaten in, the dough will be shiny and satiny yellow, thick and heavy. Butter and flour a cookie sheet. Fill a pastry bag with the diugh. If you don't have a pastry bag, you cna use a tablespoon to drop dollops of dough onto the cookie sheet for eclairs and/or cream puffs, but you really must have a pastry bag in order to make a cream puff ring.
For cream puffs, Squeeze out balls about the size of ping pong or golf balls.
For eclairs, squeeze out oblongs at 3 to 4 inches long. If you are using the recipe given above, you should end up with 14 to 16 pastries. Don't succumb to the temptation to make fewer and larger ones, for they won't cook properly if you do. Brush the tops of the pastries with beaten egg, using the bristles of the brush to gently push down and flatten out the little curlicues left by the pastry bag as you lifted it off. Finally, drag the tines of a dinner fork down the length of each eclair. The resulting stripes will make for a more attractive and professional looking product.
For a cream puff ring, first mark a 10" circle on the surface of the buttered and floured cookie sheet. Then, using a pastry gab, squeeze out a 1" wide "halo" of cream puff paste right on top of the circle you've outlined. Squeeze anoth 1" wide ring of dough adjacent to - and touching - the first. Squeeze a third ring directly over the "crack" between the other two. Brush the whole thing with beaten egg, and sprinkle a handful of thinly sliced almonds all over the top of the ring. Let the cream puffs, eclairs, or cream puff ring sit and "dry" for no less than 15 and no more than 25 minutes before baking. The oven should be preheated to 375F for cream puffs and/or eclairs, and to 400F for a cream puff ring. Bake the former at 375F for about 30 minutes, or until they have puffed up nicely and turned golden brown. Bake the latter at 400F for about 45 minutes, or until it is well puffed and golden brown. Then, turn the oven off, open the door, and leave it halfway open for an hour. If it won't stay ajar by itself, prop it open by wedging something in there. This is to allow steam to escape and to let the pastries cool slowly and "dry" as they cool so that they won't collapse or become soft and soggy. After an hour has passed, remove the pastries from the oven. They are now ready to be filled.
To fill individual pastries: Cut cream puffs and eclairs in half (from side to side, not from top to bottom). Fill with whatever filling you desire. Replace lids. Glaze with icing or pour sauce on top. Serve. It is wise not to fill pastries to far in advance of the serving time. The closer the preparation time is to the serving time, the smaller the likelihood that the pastries will begin to soften or get soggy.
To fill a cream ring: Use a slicing knife with a long serrated blade to cut the top off a cream puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate cream) filling. Fill a pastry bag with sweetened whipped cream. use a nozzle with a zigzag edge (like pinking shears) to squeeze out a layer of fancy puff-balls of whipped cream all over the layer of praline cream filling. Finally, replace the lid and dust the top with 10X powdered confectioners' sugar. Keep the cream puff ring in a cool dry place until serving time.
How To make Cream Puff Paste(Pata a Choux)'s Videos
French Choux Pastry Recipe for Puffs and Eclairs
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once Laid out on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
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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How to Pipe Choux Pastry
Technique to piping Choux pastry for Profiteroles. Also points to remember with piping
How to Make Vegan Eclairs & Cream Puffs ~Masterclass
#masterclass #vegan #eclairs #pastrychef #eggfree #dairyfree
Vegan eclairs & cream puffs that actually pass for the real deal! Crisp shells that rise up with a hollow center to fill with your favorite pastry cream & whipped cream recipes!
This is a masterclass format being presented for free, so there is quite a lot of information to be explained about ingredients I'm using and why they work the way they do, so please watch the entire video before asking about substitutions and changes to this recipe as there are none.
Timestamps:
3:55 Ingredients
6:27 Recipe starts
8:13 Making the dough
11:56 Piping the dough
13:27 Out of the Oven
16:00 Filling the eclairs & puffs
18:50 dipping in chocolate
CLICK HERE FOR THE RECIPE
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Pate a Choux Recipe (aka Choux Pastry) • For Eclairs, Croquembouche, Cream Puffs... - Episode # 207
Bonjour my friends! In this episode I'll show you how to make Pâte à Choux aka Choux Pastry recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Cream Puffs
These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and delicious. When paired with that amazing custard filling there's just no excuse not to make them!
Recipe:
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