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
Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person
Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person
Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make Chocolate Eclairs plus profiteroles in the shape of swans. Remember to revisit last week's episode, where we take it in a savory direction.
#ClaireSaffitz #pateachoux #eclair
Pâte à Choux
Special Equipment:
Stand mixer (optional), pastry bag (optional)
1/2 cup whole milk (4.4 oz / 125g)
1 tablespoon sugar (0.46 oz / 13g)
1/2 teaspoon Diamond Crystal kosher salt
7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces
1 cup all-purpose flour (4.6 oz / 130g)
6 large eggs (10.6 oz / 300g)
Pastry Cream:
2 cups whole milk (16 oz / 456g)
Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
1/2 cup sugar (3.5 oz / 100g)
1/4 cup cornstarch (1 oz / 30g)
5 large egg yolks (2.8 oz / 80g)
6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled
Video Breakdown:
0:00 Start
0:09 Intro To Claire Saffitz Makes Eclairs
1:00 Dessert Person Animation
1:18 Episode Begins
2:08 Special Equipment
2:41 Pipe & Bake Dough
7:37 Make Chocolate Eclair Glaze
10:42 How To Make Pastry Cream
12:14 Poke Holes
13:08 How To Make Swan Necks
13:44 Fill & Glaze The Chocolate Eclairs
14:37 How To Make Swans
16:10 Claire With Eclair
17:19 Harris Cat Cam
Thanks for watching!
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Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Testing Claire Saffitz's Cream Puffs (Pate a Choux) | Dessert Person
Claire Saffitz includes this recipe for Pâte à Choux in the Foundation Recipes section of her Dessert Person cookbook because of its versatility. Today I'm making cream puffs, but you could use this same exact dough, but pipe logs & fill with pastry cream for eclairs, pipe dollops & fill (or sandwich) with whipped cream, ice cream, or pastry cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, or deep fry it for churros, French cruller donuts, choux beignetsalso. The possibilities for this versatile dough are endless! You may have also heard this dough referred to as Choux Pastry; given the broad uses for it, it's obviously as popular as it is light and delicate in taste and texture. The ingredients are simple! It contains only butter, water, flour, and eggs. Instead of a raising agent (like yeast, baking powder, or baking soda), it uses high moisture content to create steam during cooking to puff the pastry.
In this video, I top my cream puffs with a Craquelin (technically this recipe is Choux au Craquelin). Skip the cookie topper and you're got a traditional cream puff :-)
For the full written recipe, get Claire Saffitz's cookbook, Dessert Person*:
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Science behind perfect choux pastry /how to make choux pastry
Please watch the video at the end I have share some tip and tricks of choux pastry
what to do when you choux batter is runny consistency
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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
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 Pâte à Choux - Bake It Better with Kye
Ever tried to make Cream Puffs or Eclairs? They're easier than you think! Kye is back for another episode of Bake It Better, in which she teaches you to make Pâte à Choux on your stovetop using just five ingredients!
Follow along with the recipe:
Stay tuned for part two (how to make pastry cream) and part three (making cream puffs and eclairs) — coming soon.