March 19, 2023

Pâte à Choux


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Pate a choux is a classic French dough that’s used to make a wide range of pastries, from cream puffs to éclairs and more. It is one of my favorite elegant recipes for my guests.

 

Pâte à Choux
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Pâte à Choux

Author: Farah`s Recipes Cuisine:French Courses:Pastries Recipe Keys: R recette de La pâte à choux P Pâte à Choux P Pâte à Choux recipe H How to Make Choux Pastry
Difficulty:AdvancedPrep time: 40 minutesCook time: 15 minutesRest time: 15 minutesTotal time:1 hour 10 minutesServings:8 servingsCalories:160 kcal Best Season:Suitable throughout the year

Ingredients

    Craquelin

    • Choux Pastry:

Instructions

  1. Cream the butter and sugar together with a spatula.
  2. Beat in the flour and mix until becoming dough.
  3. Knead the craquelin and roll it between two pieces of parchment paper until very thin.
  4. Put it in the fridge for 20 minutes.

    5. Pate a choux preparing

  5. Combine the butter, water, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
  6. 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 1-2 minutes.
  7. Remove from heat and allow to cool down for 15 minutes before adding the eggs.
  8.  With the mixer running on low speed or using a spatula, add the eggs to the mixture will look curdled at first, but will begin to come together as the mixer runs.
  9. choux pastry desired texture is: shiny, thick, and smooth consistency.
  10. Transfer choux pastry dough to a piping bag fitted. Pipe 1 1/2-inch on the baking sheets, leaving 1 inch between them. smooth down the peaks.
  11. Take the craquelin out of the fridge. Use the rings to cut out the craquelin into circles the same size as your choux and place them on top of each one.
  12. Bake at 190C for 20 minutes until golden brown. (Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up).
  13. Remove from the oven and transfer to a cooling rack. Allow cooling completely before filling.
Keywords:recette de La pâte à choux, Pâte à Choux, Pâte à Choux recipe, How to Make Choux Pastry
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Filed Under: Baking, Desserts, Pastries