Pâte à Choux
Pâte à Choux is one of the fundamental preparations in French pastry. It is used for well-known pastries such as éclairs, cream puffs, profiteroles, and beignets, along with the less known classics Paris Brest, Gâteau St. Honoré and gougères.
Pâte à Choux
| Yield: 2 cups batter |
Ingredients:
½ cup (4 fl oz) milk
½ cup (4 fl oz) water
Pinch of salt
8 tbl (4 oz / 113 g) butter, cut into large pieces
1 cup + 2 tbl (5 oz / 142 g) bread or all-purpose flour
8 fl oz eggs (4 to 5 large eggs)
Special tools and equipment needed:
- 3-quart heavy bottomed saucepan
- Heat proof spatula or heavy wooden spoon
- Countertop mixer with paddle attachment or handheld mixer
Pre-recipe preparations:
- Crack eggs into measuring cup
Directions:
- Place milk, water, salt, and butter in heavy-bottomed saucepan over medium heat. Bring to a boil.
- Add the flour all once and stir vigorously to combine. It should be the consistency of thick mashed potatoes.
- Continue cooking, and stirring the mixture for 30 seconds. This eliminates the raw taste of the flour.
- Pour mixture into machine bowl.
- Mix with paddle attachment on medium (KA speed 4) for 30 seconds to release some of the steam.
- Continuing on medium speed pour in 2 eggs at a time and beat until incorporated into the mixture before adding the next 2. Continue the eggs are all added and beat until a smooth, soft mixture.
- Remove the paddle, and cover with plastic film and pierce with paring knife. Let rest for at least 30 minutes, or up to 2 hours.