Pâte à Choux

USED FOR PROFITEROLS, ECLAIRS, CROQUEMBOUCHE

** PHOTOS TAKEN WITH MY IPHONE


RECIPE FROM THE SECOND EDITION MASTERING THE ART AND CRAFT OF BAKING AND PASTRY FORN THE CULINARY INSTITUTE OF AMERICA

these are filled with Italian pastry cream some are for the croquembouche and some for profiterols
some are for profiteroles
eclairs

 Pâte à Choux

MAKES 3 LBS/1.36 KG

MILK 8 FL OZ/240ML

WATER 8 FL OZ/240ML

SALT SMALL PINCH/SMALL PINCH

BUTTER,CUBBED 8OZ/227G

BREAD FLOUR 12OZ/340G

EGGS 1LB/454G

1.BRING THE MILK, WATER, SALT AND BUTTER TO A BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY. ONCE THE BUTTER HAS MELTED, ADD THE FLOUR ALL AT ONCE AND STIR VIGOROUSLY TO COMBINE. CONTINUE TO STIR UNTIL THE MIXTURE FORMS AND PULLS AWAY FROM THE SIDES OF THE PAN, ABOUT 3 MINUTES.

2. TRANSFER THE MIXTURE TO THE MIXER AND BEAT BRIEFLY ON MEDIUM SPEED WITH THE PADDLE ATTACHMENT. ADD EGGS 2 AT A TIME, BEATING UNTIL SMOOTH AFTER EACH ADDITION AND CHECKING THE CONSISTENCY OF THE DOUGH. STOP ADDING EGGS WHEN THE DOUGH SLOWLY SLIDES DOWN THE PADDLE.

3. THE PATE A CHOUX IS READY TO BE PIPED AND BAKED

NOTES FOR A DRIER AND LIGHTER PATE A CHOUX, SUBSTITUTE AN EQUAL PART OF WATER FOR THE MILK

FOR A SHINY FINISH, EGG WASH THE PATE CHOUX PRIOR TO BAKING.

VARIATION CHOCOLTE PATE A CHOUX SUBSTITUTE COCOA POWDER FOR 2 OZ/57G OF THE FLOUR AND INCREASE THE AMOUNT OF SUGAR BY 1 1/2 OZ/43G.

Until Next Time…

**THIS DOUGH ORIGINALLY FROM FRANCE IS ALSO KNOWN AS PUFF PASTRY