John Barricellis Pate A Choux Recipes

PATE A CHOUX DOUGH

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.

PATE A CHOUX

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.

JOHN BARRICELLI'S PATE A CHOUX

Steps:

• Preheat oven to 375 degrees. In a large saucepan, combine butter, sugar, salt, and 2 cups water. Bring to a boil over medium-high heat, and immediately remove from heat. Using a wooden spoon, quickly stir in flour until combined. Return pan to medium-high heat, and cook, stirring constantly, until mixture pulls away from sides and a film forms on the bottom of the pan, about 3 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Increase speed to medium, and add whole eggs, one at a time, beating until each is incorporated before adding the next. Test batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, the batter needs more egg. If you have added all the whole eggs and batter still does not form a soft peak, lightly beat remaining egg whites, and add a little at a time.
• Immediately transfer to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco #808), and pipe puffs onto a parchment paper or Silpat-lined baking sheet 1 inch apart. Gently smooth any pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating sheets halfway through, until puffs are golden brown, 20 to 25 minutes. Transfer sheets to wire racks to cool completely.