Master Recipe Pâte à Choux Dough

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PATE A CHOUX



Pate a Choux image

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

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white

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



Martha's Pate a Choux image

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

1 stick (1/2 cup) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs

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.

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  • 2. In a medium saucepan, bring the butter, sugar, salt, and 1 cup of water to a boil over medium heat. Remove the pan and add the flour. Stir quickly with a wooden spoon for 2 minutes until the dough comes together. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until slightly cooled, about 1–2 minutes. Add eggs one at a time, stirring on medium speed until well combined.
  • 3. Transfer choux pastry to a pastry bag and pipe desired shapes onto a parchment paper-lined baking sheet and bake for about 10 minutes, depending on size. Leave pastries in the oven, and reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door. Bake for 30 minutes more, until golden brown. Transfer shells to a wire rack and let cool to room temperature.
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