Pate A Choux Recipes

Choux Pastry (Pâte à Choux) Sally's Baking Addiction

WEBSep 3, 2018 · Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium …

Rating: 4.8/5(153)
1. Watch the video in the blog post above; it will help guide you through the next few steps.
2. Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
3. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
4. Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.

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Simple Pate a Choux Recipe Steamy Kitchen

WEBFeb 26, 2021 · Preheat oven 425F. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden …

1. Preheat oven 425F.
2. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
3. You can do the next step one of two ways:
4. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.

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