How to make pâté à choux (raw material for eclairs)

Choux paste is a pillar of the pastry world. Though not made from anything special, this rustic dough is the basis for many sensational desserts. , you may have eaten it before, but it’s the dough you really should. on first name basis. An overview of this shoe is there you

let’s start with Top. C.houx is pronounced like “shoe” in English. just for the sake of simplicity Pastry puns. Also known as pâté à choux (pronounced similarly to ‘pat choux’ but more French), paté means dough and ‘choux’ translates to ‘cabbage’.No matter how pleasant it is, there is absolutely no cabbage I am involved in the production of this pastry dough.Name is It’s rumored that freshly baked cream puffs look like cabbage baby heads.

This handy paste is made by combining kitchen essentials—Water, butter, flour, eggs and a pinch of salt.ever since Shoo paste doesn’t use many ingredients and has few variations. Standard procedure to make it to ensure success.You are start by making it inherently thicker Roux. mix flour, butter, water, salt (some recipes require milk instead of water, or a combination of the two); aAfter a little stirring, the dough will turn into a thick mass. It’s easy? But this is when the other shoe falls —The quality of the paste is judged by the degree of swelling, and the leavening agent is only egg, so the amount of egg to add is important.

Of course, the recipe will tell you how many eggs to add, but this is an actual estimate. . affect the fabric. The amount of eggs required may be appropriate for someone using the recipe in New Jersey, but someone baking choux in Arizona may need an extra egg, or just half an egg. It’s important.

When you make this paste (I’m going to do the messy chef thing), judge by it Consistency—yBefore using the dough, you should look for the right amount of dough. Basically, tIf you stop the mixer, the dough will “sigh”. (You can also make manually look for the same consistency). hard, neither snot. Not enough eggs and the dough is puffed up enough to create the characteristic cavities. Too much will spread the dough and make it look smooth and flat.

Once you’ve made the perfect choux paste, you can pipe it into different shapes. Small orbs for cream puffs, long finger shapes for eclairs, big rings to make paris brest, or pipe out a cruller ready to fry. Dough is always cooked at a high temperature (approximately 400°F to 425°F). The most dramatic evaporation occurs, creating large pockets. The gluten accumulated by mixing provides the necessary structure to support the precious caverns inside. Make space in the skillet or oil so that the dough doubles in size.The baked dough itself is crispy Neutral in flavor and light as a feather, if not slightly eggy, most recipes useStuff the finished dough or cover it with something irresistibly sweet.

The choux dessert is always impressive, Even if you don’t have a perfect grasp of the perfect egg proportionsIt is a versatile dough that can be used for various ingredients, and with repeated practice, you can make various ingredients. croquembouche for a holiday party. The choux pastry that you want to make in advance cools exceptionally well. Bake and cool the puffs and place them on a sheet tray in the freezer. Freeze them for about 30 minutes, then place them all in a freezer bag or large freezable container to save space. Bake for a minute. They refresh so perfectly, you will be Shuk. fin.

classic pâté à choux (adapted from master class)

material:

• 1 cup water
• 1 stick butter (cut into about 1 tablespoon)
• ¼ teaspoon salt
• 1 cup flour + 2 tbsp
• 4 large eggs (room temperature)

Preheat oven to 400°F. Arrange the sheets of parchment on his tray.

Place water, butter, and salt in a medium-sized saucepan. Bring to a boil over medium heat and melt the butter completely. Reduce heat to medium-low.add flour all at once, and begin to stir vigorously. Keep stirring as the mixture starts to clump. When the dough comes together and a film of cake flour forms on the bottom and sides of the pot, remove it from the heat. Transfer dough mass to a stand mixer fitted with a paddle attachment. Allow the dough to cool slightly on low speed for about 3 minutes. (You can do this by hand using a wooden spoon, but be sure to stretch it back and forth enough.)

While cooling, add the eggs to the measuring cup and stir slightly. This allows you to pour a little at a time and stop halfway through the eggs if desired. Add another quarter and wait for the same. Add a little more, stop the mixer and observe the consistency. If the dough doesn’t come together, turn on the mixer and add a few eggs. stop and observe. Look for “sigh” dough from the paddle attachment. It should just settle off the paddle, but stay upright. Add remaining eggs if desired. If the dough is too stiff, scramble another egg and add half at a time, stopping to check the consistency.

Once the paste is ready, put it in piping bagSqueeze desired shape onto a parchment-lined sheet tray. Bake choux at 400°F for about 10 minutes. Take a few minutes to account for differences in size and shape. After 10 minutes, reduce the heat to 325°F and he heats for 30 minutes. The dough has finished most of its rise, but during this time the dough should be dry and properly browned.

Remove the tray from the oven and use a toothpick or small paring knife to prick each choux puff into any cracks or crevices that are not noticeable. This keeps the steam escaping and gives you a crispy shell. Transfer to a wire rack to cool completely before freezing or filling.