This is the basic, lightly salted formula for pâte a choux to be used with either sweet or savory fillings. If you prepare this paste in quantity, you can bake and freeze the pastries in various sizes for future use. Note the same method of baking, storing, and filling apply whenever pâte a choux is used.
As I have stated in other blog posts I am just your average Joe, however I know it will be time for me to move out in a few years. I have come to the realization I do not know how to cook or bake or anything relating to the kitchen. My parents have taken care of that for me my whole life, so I decided to take some recreational classes and this is one of the classes I have taken. I have made a few batches since then and they always come out bakery grade. I even brought them to work and my coworkers raved about how good they were. I tried making mini eclairs in comparison to the recipes directions. The filling to pate a choux ratio was incorrect. The reason we love eclairs and cream puffs is for the filling. I found with the minis there was not enough filling.
Pate a Choux
Section 1: Ingredients/Equipment
Equipment:
Saucepan
Wooden spoon
Piping bag
Piping tips
Mixing bowls
Ingredients:
1 cup cold water
8 tablespoons unsalted butter, cut into small pieces
½ teaspoon salt
1 cup flour (dipped and leveled, if you’re measuring instead of weighing)
4 large eggs, well beaten
Egg Wash: 1 egg well beaten with a pinch of salt
Section 2: Purchasing
If you need any of the above equipment or ingredients they can be purchased from Amazon at the links below.
Section 3: Directions
In a saucepan add water, butter, and salt. Bring the water to a boil over moderate heat - The butter should be just melted at this point. (If the water boils before the butter has melted, too much moisture may evaporate, altering the consistency of the paste. If lumps of butter remain when boiling begins, remove the pan from the heat and wait until the butter has melted).
When the butter has melted in the water, remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until the mixture resembles mashed potatoes. Return the pan to medium heat. Stir vigorously to dry out the pastry. (to the point where there is a buttery residue on the bottom of the pan ~2-3 minutes).
When it has dried enough, the paste will be a shiny mass and small beads of butter will appear on the surface of the pan. Remove the pan from the heat and allow the paste to cool slightly
You may wish to transfer the mixture to a bowl before incorporating the eggs, although it is not necessary.
Add 1 of the eggs and beat to blend it thoroughly. When the eggs are added, the pâte a choux first separates into strands, but will cohere with more beating. Add the remaining eggs one at a time, blending thoroughly. The pastry should now be soft enough to cling to the sides of the pan or bowl as well as to the beating utensil. (if using a wooden spoon the pate a choux should create a V off of the spoon when pulling it out of the mixture).
If the paste is not used immediately, cover the surface closely with plastic wrap to prevent formation of a skin. (The paste will keep for several hours at room temperature; three to four days refrigerated, or up to 4 months, well wrapped and frozen).
TO MAKE ECLAIRS:
Forming the Eclairs:
Use a baking sheet with a nonstick coating, or cover a plain metal sheet with either parchment paper or coat it with a light film of butter and rinse with cold water.
Preheat over to 475⁰F
Fit a pastry bag with a (3/4inch or No. 9) round tip and fill the bag with pâte a choux. Forming neat rows on the pan, pipe tube shapes, spacing them about 1 ½” apart. Holding the tip ½” from the surface of the pan, squeeze the dough onto the sheet to form an even strip about 1” wide and about 5” long. When you have reached the desired length, keep the tip in place and release pressure on the bag. Flick the tip down to the sheet and then up, cutting odd the pastry as you lift the tip.
Brush the eclairs lightly with egg wash, then run the back of the tines of a table fork along the length of each eclair; this increases inflation during baking.
Baking the Eclairs:
Place the pan in the center of the preheated oven and immediately lower the heat setting to 375⁰F. Bake the pastries until puffed and colored, about 20-25 minutes (they should be firm to a gentle touch), then lower the heat to 300⁰F and bake them until dry. Total baking time should be about 40-45 minutes.
Remove the eclairs from the oven; poke a small hole in each end, using a tiny pastry tip, a skewer, or the tip of a small knife and cool completely on a rack.
TO MAKE CREAM PUFFS
Forming Cream Puffs:
If you are using a pastry bag, fit it with a ½” (no. 6) round tip and using the technique of squeezing, releasing and lifting, described for eclairs, pipe the dough into round puffs about 1 ½” to 2” diameter and as high as they are wide, space them about 1” apart. If you are using a teaspoon, form rough heaps of this size. Brush the shapes lightly with egg wash.
Baking the Cream Puffs
Preheat the oven to 475⁰F. Place the sheet of puffs in the center of oven and immediately lower the heat setting to 375⁰F. Bake them until puffed, colored and firm to a gentle touch, about 30-35 minutes then reset the heat control to 300⁰F and continue to bake until the puffs are dry, another 10-15 minutes.
Remove the pan from the oven, poke a hole in the side of each puff with a tiny pastry tip, skewer, or the point of a small knife, and cool the puffs thoroughly on a rack.
Total bake time will depend on the size or shape of each pastry.
Comentários