Sweet Or Savory Pate A Choux Recipes

SWEET OR SAVORY PATE A CHOUX

Steps:

• Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS

Steps:

• Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
• Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
• Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

SWEET OR SAVORY PATE A CHOUX

Steps:

• Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper.
• Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 5 minutes to cool, or until there is no more steam rising. With the mixer still on low speed, add the eggs and egg whites, one at a time, making sure each is completely incorporated before adding another. You will need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle attachment. Before adding the last egg white, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a"V" shape. The mixture may only need 1 egg white.
• Transfer to a piping bag fitted with a plastic coupler and a round tip. Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.
• Pipe the mixture into 2 1/2-inch-long strips on the parchment, 4 rows of 6. Use a clean dampened finger to smooth any tips left from piping.
• Place the sheet pan of eclairs in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until golden brown, 10 to 12 more minutes. Remove from the oven and immediately pierce the bottom of each eclair with a paring knife to release steam. Repeat with the remaining eclairs. Let cool completely before filling.

SWEET OR SAVORY PATE A CHOUX

Steps:

• Preheat oven to 425 degrees F.
• Boil water, butter and salt or sugar.
• Remove from heat and add flour; stir quickly and return to heat.
• Keep stirring until all flour is mixed in and dough forms a ball.
• Move dough into the bowl of a stand mixer; let cool for 5-7 minutes.
• With mixer on low, add eggs one at a time; make sure each egg is fully incorporated before adding another.
• After all eggs are mixed in and dough is smooth, put the dough into a piping bag fitted with a round tip.
• Pipe golfball size shapes, 2 inches apart on parchment lined sheet pan.
• Wet a finger and smooth any points or they may burn.
• Cook at 425 for 10 minutes, then drop temperature down to 350 and bake 10 more minutes or until golden brown.
• Once they are removed from the oven, pierce them with a paring knife, or slice open to release steam.