Tuesday, January 10, 2012

Pate a Choux

One of my favorite Bakeshop items I learned to make was pate a choux. This versatile dough can be turned into eclairs, cream puffs and paris brest to name a few. There's even a savory version called gougères which have cheese mixed in. I'm going to make some eventually, they sound great.


Pate a Choux
Recipe from Advanced Baking and Pastry

100 g whole milk
100 g water
3 g salt
4 g sugar
88 g butter, melted
112 g pastry flour
160 g eggs

  • Preheat oven to 390 degrees.
  • Sift the pastry flour and set aside {if you cannot find pastry flour, use equal parts cake and all-purpose flour}.
  • In a pot, bring the milk, water, salt, sugar and butter to a boil. Remove from the heat and add the flour and stir to combine.
  • Return the pot to the heat and stirring consistently, cook the paste for 1 minute or until a thin film appears on the bottom of the pot.
  • Transfer the mixture to a mixer with a paddle attachment and mix on low speed. Add a couple of the eggs, scraping the side of the bowl after each addition. Add the reminder of the eggs. Mix until the mixture drops off the paddle into a "V" shape.
  • Pipe into the desired shapes, and brush lightly with an egg wash. If piping eclairs, use a knife to cut shallow lines into the pastry.
  • Bake for 35-45 minutes, or until the pastries exterior has browned well and it's "dry" in the center.
 


Ashley

2 comments:

  1. I wish your website had a metric converter for grams into ounces...especially for the eggs and egg yolks. It looks so yummy but it's gonna be some work trying to convert it over.

    ReplyDelete
    Replies
    1. Hi Chris,

      I can understand your dilemma. But, once I purchased a scale, metric was so much easier. There are also websites to help with conversions as well. http://www.metric-conversions.org/weight/grams-to-ounces-table.htm

      Hope this helps!

      Ashley

      Delete