Basic Pate a Choux Recipe Baker Bettie. Learn how to make the basic pate a choux recipe. This is a simple to make classic french pastry batter that has all kinds of uses including cream puffs, profiteroles, eclairs, beignets, cheese puffs, parisienne gnocchi, and much more Welcome to the week of Pate a Choux Pate a who Pate a Choux If you arent familiar with pate a choux you are about to get familiar Pate a choux, or choux pastry, is a classic French cooked pastry dough. Cheese Puffs Gougeres for Thanksgiving dinner. Includes recipe for Mushroom Pate. Schedule of classes to release your inner chef at our deliciously fun, technique based, handson cooking classes for cooks at every level. In its basic form it contains only water, butter, flour, and eggs. It is so amazingly simple but turns into some of the most glorious treats When the batter is baked it transforms into profiteroles, eclairs, cream puffs, cheese puffs or gougere, as they are properly called in French. Fry the batter and you can have homemade beignets or French crullers. Blanch then bake or saute the batter and parisienne gnocchi is the result. Its like magic. One dough for so many different glorious final results. Pate A Choux Recipes' title='Pate A Choux Recipes' />So many people requested Eclairs, so I made leclair au chocolate with todays pate a choux. You know I love French pastry so much, just like you probably. You can use sweet or savory fillings in this puff pastry shell. Learn how to make pate a choux beignets. The classic choux pastry is fried and becomes light and airy fried pastries. Cover in powdered sugar and eat with strong coffeePate A Choux DoughThis week we are exploring pate a choux in its various applications. Today is the foundation. The basics about pate a choux, how its made, and why it is so magical. Today might be a little boring, but the rest of the week will be a bit more exciting. Pinky promise. Like I said, pate a choux starts out with very humble ingredients. The line up is butter, water, salt, flour, and eggs. The pastry relies heavily on the amount of moisture present to create rise and puff in the pastries. The steam created when the water starts to evaporate in the oven is what creates the lovely hollow pastries that are filled with custards and creams or just left empty and perfectly light and airy. Were making the basic pastry here. But you can always add things. If you are making a sweet pastry dough, a few TBSP of sugar would be perfect. And if savory is your destination, add some more salt The liquid also isnt locked in at water. Juiced fruit or vegetable or stock would also work well Herbs and spices couldnt hurt either. It is your blank canvas to play with But well get to all that. Excellents Premire fois que je fais moi aussi des choux et je suis fire du rsultat Jai suivi les conseils prcdents savoir 12 sachet de levure en. Maison Grimaud pour djeuner ou par gourmandise, on vous accueille du Mardi au Dimanche. Brioche on this page. Choux, SaintHonors, clairs, Salades, Soupes. La pte choux est une pte complexe, cuite en deux temps, utilise en ptisserie pour de nombreuses ralisations sucres chou la crme, clair. Patience, my friends. We start with the water, butter, and salt in the pot. This is also where you would add your sugar if you were making sweet pastry. Medium high heat is applied until the butter is melted and everything is bubbling. Have the flour on standby. Its up next Once that mixture is bubbling, reduce the heat to medium and dump all of the flour in while stirring with a wooden spoon. The mixture will initially look like this picture up there. Its not ready to be taken off the heat yet. Keep stirring and cooking out some of the moisture. When the pastry starts to pull away from the sides and form a ball it is ready to come off that heat Move it to either the bowl of a stand mixer or another large bowl if using a hand mixer. Let it cool for about 5 minutes before moving on to the eggs. You want the batter cooled just enough that it wont cook the eggs when added. Add the eggs one at a time and mix on low speed. Allow each egg to be completely absorbed into the pastry before adding the next. Once all of the eggs are added your batter should look smooth and glossy. You are now ready to reserve it for later or use it immediately. I find that the batter works best if it has rested for at least an hour. But thats not to say it wont still work immediately. There you have it That simple. In less than 1. Each day this week I will bring you a new recipe based on pate a choux. So get ready. It is the week of pate a choux and all it can doClick here to find all of the pate a choux recipes Or here are the individual posts One year later Angel Food Cake with Blueberry Ginger Sauce. One year ago Granola Blondies. Two years ago Meatloaf and Bell Pepper Relish with Cauliflower Puree. Baker Bettie. Basic Pate a Choux Recipe. Prep Time 3. 0 min. Total Time Save Recipe Print Recipe Ingredients. Instructions. Place water, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute. Place dough into the bowl of a stand mixer or a large bowl if using a hand mixer. Allow to cool for about 5 minutes. With the mixer on medium low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next. Use immediately or store covered for up to 2. Products I used for this recipe Disclaimer Please note that the links below are affiliate links and I will earn a commission if you purchase through those links. AMAZONPRODUCTS asinB0. QRI7. 74. 6AMAZONPRODUCTS asinB0. JK9. 62. 9UAMAZONPRODUCTS asinB0.