Simply Perfect Pate a Choux
Learn how to make perfect pate a choux with this simple picture tutorial. You’ll be enjoying cream puffs, profiteroles, eclairs, and gougeres in no time!
Hey guys! How was your weekend? Mine was good and very productive. I love when I can get lots done on the weekend. Especially after a crazy week like last week was.
Speaking of last week thanks so much to all of you who left sweet and encouraging comments for me! You were all so right, everything falls into place and it all gets done somehow. I’m happy to report that the sun is shining, the weather is warming up (slightly), I’ve got another hour of daylight now, and everyone seems to be recovering from their winter illnesses nicely. 😉
My kiddos are out with their dad right now, picking up all the gear they’ll be needing for their upcoming tee ball practices/games (holla!), so I thought this would be a perfect time for me to dash off a quick post for ya. I think this one will come in useful. I refer back to this recipe often, as it’s a “building block” component of so many classic pastries.
Please don’t be put off by the fancy-sounding name! I know it’s French (PAT-uh-shoo), but I promise it isn’t hard or scary. It all comes together in a matter of minutes, and it’s so adaptable.
It starts on the stove, in a pot. Water, salt, sugar, and butter, on medium-high heat, till the butter’s melted and things are simmering along. Then you just dump in the flour and stir. Keep cooking it until it all clumps up and you start to see a little film forming on the bottom of the pot.
At this point, just dump the big doughy lump into the mixer (or a mixing bowl, if you use a hand mixer), fire it up on medium speed, and drop in the eggs, one at a time. Make sure each egg is fully incorporated before you add the next one in.
You’ll see the mixture goes from looking lumpy and almost grainy, to looking smooth and stretchy. It smells really good! That’s from all the eggs.
You can then spoon or pipe the choux onto a parchment-lined baking sheet. If they end up with pointy tops, just wet your fingertip and pat them down a little.
I’ve done little mini puffs, I’ve done long eclairs, I’ve done baked churros, and I’ve even done swan shapes. For today’s purposes, I’m showing you regular old cream puffs. These were about 2 inches in diameter, when piped, but when you put them in a hot oven, magic happens.
See that? They puff up like a boss. They come out of the oven nearly twice their original size, and when you slice off their tops, you’ll find a perfect little hidey-hole.
I’m trying to tempt you. Is it working?
Next time I will share the recipe for this incredible fluffy-sweet-rich-boozy filling. And there will also be sauce! You won’t want to miss it!
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** WATCH THIS LIVE RECIPE DEMO TO SEE HOW IT’S DONE! **
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Learn how to make perfect pate a choux with this simple picture tutorial. This basic recipe will become a staple of your pastry kitchen. You’ll be enjoying cream puffs, profiteroles, eclairs, and gougeres in no time!
Preheat the oven to 425 degrees F.
Place the water, butter, sugar, and salt in a saucepan and cook over medium-high heat until the butter is completely melted and the mixture is simmering.
Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
Transfer the mixture to a mixing bowl, and beat on medium speed.
Drop in the eggs, one at a time, while continuing to beat. (Allow each egg to become fully incorporated, before adding the next.)
Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff.
Bake time can range from 20-40 minutes, depending on size. Remove from the oven when they are puffed, golden brown, hollow, dry, and light.