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Pate a Choux-6

Pâte à Choux

  • Author: Maria
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 dozen cream puffs 1x
  • Category: Baking 101

Scale

Ingredients

  • 1/2 cup (113 g) whole milk
  • 1/2 cup (113 g) water
  • 8 tablespoons (113 g) unsalted butter, cut into tablespoons and at room temperature
  • 1 1/2 teaspoons (7 g) granulated sugar
  • 1/4 teaspoon (2 g) sea salt
  • 1 cup (120 g) all-purpose flour, sifted
  • 4 large eggs (200 g)
  • Egg wash

Instructions

  1. Preheat oven to 400°F/200°C.  Line baking sheet pan with parchment paper or a silicone mat and set aside.
  2. In a medium saucepan, combine milk, water, butter, sugar, and salt bring to a boil over medium-high heat.  Stir with a silicone spatula or wooden spoon.
  3. Remove saucepan from the heat and add the sifted flour to the liquid mixture.  Immediately stir vigorously with a wooden spoon until the mixture comes together.  You may see lumps of flour initially, but after mixing, the dough will come together into a smooth mass.
  4. Return saucepan to medium heat and cook mixture while stirring with a wooden spoon until dry and pulls away from the side of the pan, about 2 minutes.
  5. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment.  Mix the dough on medium speed for 2 minutes to slightly cool.  Add the eggs, one at a time, until each egg is fully incorporated before adding the next.  Scrape the bottom of the bowl to ensure the dough is thoroughly mixed.
  6. To check for the proper consistency of the dough, remove bowl and paddle from the mixer.  Pull the paddle straight up, and the dough should hang down from the paddle in a V-shape.  If it does not, then the dough requires more liquid.  Only add a teaspoon of egg or warmed milk at a time, and after mixing in each addition, check again for the proper consistency.  Keep adding only one teaspoon at a time until V-shape appears when the paddle is lifted from the dough.
  7. Transfer dough to a pastry bag fitted with a 3/8-inch round tip*.  Pipe desired shapes onto prepared baking sheet allowing at least 1-inch between each pastry.  Lightly pat-down choux pastry “tails” with a wet finger.  Brush the surface of each pastry with a bit of egg wash.
  8. Place baking sheet pan in preheated oven and bake pastries for 10-12 minutes, until they have risen.
  9. Lower the oven temperature to 325°F/160°C.  Bake for an additional 20-45 minutes, depending on the size of the pastry.  The pastry should have a crust on the outside and will be dried out completely.

Notes

  1. *I suggest using the Ateco 804 pastry tip.

Keywords: pâte à choux, cream puffs, eclairs, profiteroles, gougères