Basic Pate A Choux Recipe

Basic Choux Pastry, Pate a Choux Baker Bettie

WEBOct 8, 2018 · Place the water (120 grams/ ½ cup), milk (120 grams/ ½ cup), butter (113 grams/ 1 stick), and salt (large pinch) in a sauce pot over …

Rating: 4.5/5(25)
1. Place the water, milk, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
2. When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.
3. Remove the mixture from the heat and stir until most of the steam has evaporated. This is called "evacuating the steam" and is important to further dry out the pastry dough.
4. Off of the heat, add one egg at a time into the mixture and stir vigorously until it is completely absorbed into the dough before adding the next. The batter will look smooth and glossy when it is ready. Alternatively, you can move the mixture to a stand mixer and mix in the eggs one at a time with the paddle attachment. This is more helpful when making larger batches of choux pastry.

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Choux Pastry (Pâte à Choux) Sugar Spun Run

WEBApr 13, 2023 · Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and remove the …

Rating: 5/5(5)

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How To Make Choux Pastry (Pâte à Choux) Alphafoodie

WEBApr 19, 2021 · How to make light, fluffy, and crisp choux pastry (pâte à choux) every time (with Tons of top tips and troubleshooting).This …

1. In a large saucepan, add the water, milk, butter, sugar, and salt. Heat them up over medium heat, occasionally stirring, until the butter is melted and the sugar/salt are completely dissolved (otherwise your pastry can end up cracking).Top Tip: It’s best to chop the butter up into tiny pieces so that it melts quicker. The aim is to melt the butter and dissolve the sugar/salt before the mixture starts boiling so that you don’t allow too much of the water to evaporate, which can negatively affect your dough as you’re losing steam.
2. Once the butter is melted, bring the mixture to a boil over high heat and then remove from the heat, keeping it on.
3. Add the sifted flour to the mixture in one go and beat until smooth and lump-free, then place the pot back on the heat and continue to mix until mixture forms a cohesive dough that pulls away cleanly from the sides of the pan, at that point stop beating the mixture immediately.Top Tip: There are several things to look out for to know that it’s ready. There is often a thin film/crust of mixture on the bottom of the pan. Another test is the ‘spoon test.’ Place a spoon in the center of the dough. If it stays in place, upright, then it’s ready. If it falls over, then your dough is too liquidy.
4. Once ready, transfer the dough to a bowl and set aside for 10 minutes to allow it to cool.Top Tip: It’s easiest to do this by spreading it out across a wide surface space to cool faster. You can either spread it out on the inside of the bowl or over a wide baking sheet.

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