PATE A CHOUX DOUGH
Provided by Food Network
Categories dessert
Time 55m
Yield 40 to 45 cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
- Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
- Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
- Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
BAKED PâTE à CHOUX
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, dessert
Time 1h
Yield 2 to 4 dozen pastries, depending on size
Number Of Ingredients 4
Steps:
- Heat oven to 400 and grease a baking sheet with butter. Put the butter and a pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)
- If you're planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall; éclairs should be 3-to-4-inch fingers, about 1 inch wide.
- Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs and 40 minutes for éclairs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.
- To fill the pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in the filling, and close it up like a sandwich. (Éclairs can be slit open and filled, too.) Serve as is, or drizzle with chocolate sauce.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 0 grams, TransFat 0 grams
PATE A CHOUX
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 3 dozen cream puffs
Number Of Ingredients 5
Steps:
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
MARTHA'S PATE A CHOUX
This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine butter, sugar, salt and 1 cup water over medium-high heat. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in flour until combined.
- Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously until incorporated between each addition. Use immediately.
BAKING PATE A CHOUX TO FORM PUFFS OR ECLAIRS
Provided by Food Network
Categories dessert
Yield Approximately 30 medium puffs
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs. Be sure to leave enough room in between for them to triple in size. Brush with egg glaze and bake for 15 minutes. Lower heat to 400 and open oven door briefly to let steam out. Close the door and continue to bake another 1030 minutes according to their size. They must be well dried out or they may fall. Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy. Return to the oven as necessary. Remove when done and cool on a wire rack.
- Baked puffs and eclairs freeze well for up to a month.
- Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip.
PATE A CHOUX
Pate a Choux (pronounced paht a shoo) is one of those pieces of kitchen magic. It is used to make an array of puffy pastries such as Eclairs and Profiteroles. A unique, double-cooked dough, Pate a Choux inflates to tremendous proportions when baked in a high temperature oven given the high ratio of eggs to flour. Surprisingly simple to execute, this recipe is worth knowing, if only for the "Wow" factor.
Provided by Mark F.
Categories Dessert
Time 35m
Yield 1000 grams
Number Of Ingredients 7
Steps:
- Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat.
- Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry.
- As soon as the Water reaches a boil, add the Bread Flour in a single addition. Using a wooden spoon, stir the mixture over medium-high heat until a homogeneous dough forms. Continue to actively stir the dough over the heat ("Dessecher") until it forms a ball that easily pulls away from the side of the pot - approximately two to three minutes.
- Chef's Note: When adding the dry ingredients, stir aggressively - the dough should form quickly. Cooking the dough mixture for a couple of minutes causes the starches in the Bread Flour to gelatinize and also dries the dough.
- Transfer the dough to a mixer fitted with a paddle attachment and beat the dough on medium speed for several minutes, releasing heat and steam. While the dough cools, beat the Eggs and Egg Yolks together in a separate bowl and set aside.
- Once the dough is no longer hot, add the Eggs in no fewer than six additions. After each addition, mix the dough until the Egg is completely incorporated. When all of the Eggs have been added, the dough should be slightly fluid (i.e. when a trench is drawn through the center of the dough, it should fill back in within a couple of seconds).
- Chef's Note: It is important that the dough cools slightly before the Eggs are added or else the Eggs will cook. However, if the dough is too cold, the Eggs will not mix in well.
- Form and bake the Pate a Choux according to the specific recipe. Most pastries made with Pate a Choux are baked in a high temperature oven (i.e. 400+ degrees Fahrenheit) for over 20 minutes.
Nutrition Facts : Calories 2.6, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.4, Sodium 4, Carbohydrate 0.2, Protein 0.1
More about "baked pâte à choux recipes"
PâTE à CHOUX | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (3)Total Time 20 minsServings 2Calories 140 per serving
- To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil.
- Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula.
- Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny at this stage.
- Remove the pan from the heat and let the thick batter cool, stirring occasionally, for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds; if you have a digital thermometer the temperature should be below 125°F.
PâTE à CHOUX PERFECTED | KING ARTHUR BAKING
From kingarthurbaking.com
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
From onceuponachef.com
PATE A CHOUX RECIPE | INSTITUTE OF CULINARY EDUCATION
From ice.edu
CHURRO DONUTS MADE DREAMY USING PATE A CHOUX RECIPE
From asubtlerevelry.com
PATE A CHOUX DOUGH AND FILLED CREAM PUFFS
From craftybaking.com
HOW TO MAKE YOUR OWN CHOUX PASTRY - BAKED
From baked-theblog.com
CHOUX PASTRY | RICARDO
From ricardocuisine.com
CHOUX PASTRY RECIPES, EVERYTHING YOU CAN MAKE WITH …
From bakerbettie.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE PâTE à CHOUX (CHOUX PASTRY) | KITCHN
From thekitchn.com
CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE …
From thespruceeats.com
HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND MORE
From tasteofhome.com
FOOLPROOF CHOUX PASTRY (PâTE à CHOUX) - DEL'S COOKING TWIST
From delscookingtwist.com
SIMPLY PERFECT PATE A CHOUX - BAKING A MOMENT
From bakingamoment.com
CHOUX PASTRY (PâTE à CHOUX) - PARTYLICIOUS
From partylicious.net
PâTE à CHOUX RECIPE | FOOD & WINE
From foodandwine.com
PATE A CHOUX - AN ESSENTIAL RECIPE - BAKING SENSE®
From baking-sense.com
BAKED PâTE à CHOUX RECIPE | RECIPE | PâTE à CHOUX, RECIPES, FOOD
From pinterest.com
PATE A CHOUX BEIGNETS RECIPE- BAKER BETTIE
From bakerbettie.com
HOW TO MAKE PERFECT CHOUX PASTRY - THE FLAVOR BENDER
From theflavorbender.com
MAKE-AHEAD PâTE à CHOUX | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE PâTE à CHOUX (CHOUX PASTRY) - JESSICA GAVIN
From jessicagavin.com
HOW TO MAKE PATE A CHOUX - BON APPETIT - BON APPéTIT
From bonappetit.com
BASIC PâTE à CHOUX RECIPE - BROWN EYED BAKER
From browneyedbaker.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
PâTE à CHOUX SHELLS (FRENCH PASTRY SHELLS) - GREATIST
From greatist.com
PATE A CHOUX PASTRIES RECIPES | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
HOW TO BECOME PâTE à CHOUX MASTER - PASTRY MAESTRA
From pastrymaestra.com
ULTIMATE GUIDE TO CHOUX PASTRY - SWEET & SAVORY
From sweetandsavorybyshinee.com
CHOUQUETTES: FRENCH CREAM PUFF RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE
From seriouseats.com
BAKED PATE A CHOUX - PLAIN.RECIPES
From plain.recipes
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) - WHEEL OF BAKING
From wheelofbaking.com
PATE A CHOUX RECIPE (CHOUX PASTRY) - BAKER STREET SOCIETY
From bakerstreetsociety.com
PARIS–BREST (PâTE à CHOUX WITH PRALINE CRèME MOUSSELINE) RECIPE
From seriouseats.com
HOW TO MAKE PERFECT PâTE à CHOUX (CREAM PUFF PASTRY)
From delishably.com
CHOUX PASTRY UNLOCKS A UNIVERSE OF SWEET AND SAVORY BAKING
From bonappetit.com
CAKE FLOUR PâTE à CHOUX DOUGH RECIPE (CREAM ... - SWANS DOWN …
From swansdown.com
PATE A CHOUX RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
BAKED PâTE à CHOUX RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED PâTE à CHOUX RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love