PATE A CHOUX
Steps:
- 1. Preaheat the oven to 375°. 2. Combine the water, milk, butter, sugar and salt in a medium pot over medium heat and bring to a boil. 3. Add the flour and stir, using a wooden spoon, until the mixture comes together, about 5 minutes. Continue to stir until the dough begins to dry out and pull away from the sides of the pot, about 2 minutes. 4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next. 5. Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1 ½ -inches in diameter, leaving a 1-inch gap between rounds. Using a pastry brush, lightly brush the egg wash on each choux. Bake on a center rack at 375° for 10 minutes. Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown. 6. Remove the sheet tray from the pan and allow to cool for a few minutes before serving. Note: For cheese puffs, add 2 ounces (about ½ cup) grated Comté or Gruyère cheese after all of the eggs have been incorporated in step 3. Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17903/How_to_Make_Dominique_Ansels_P%C3%A2te_%C3%A0_Choux.htm#ixzz3Dgc3DImq
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Scoot King
[email protected]I'm not a huge fan of pate a choux, but I thought I'd give this recipe a try. I was pleasantly surprised! The puffs were light and airy, and they had a great flavor. I would definitely make them again.
Bravo
[email protected]These puffs are a bit time-consuming to make, but they're definitely worth it. They're so delicious and they're perfect for a special occasion.
Ashaba Doreen
[email protected]This is my go-to recipe for pate a choux. The puffs are always perfect and they're so versatile. I've filled them with everything from whipped cream to chocolate ganache to ice cream.
Leo Mendus II
[email protected]Overall, I was happy with this recipe. The puffs were delicious and they were a big hit at my party. I would definitely make them again.
ABMOBILE Lahurechowk
[email protected]The puffs didn't rise as much as I expected. I think I didn't preheat the oven to a high enough temperature.
Arieanna Gibbs
[email protected]The puffs were a bit dense and heavy. I think I overmixed the batter.
Shakirah Namale
[email protected]These puffs were a bit too eggy for my taste. I think I would reduce the number of eggs next time.
Anto Hossain
[email protected]I followed the recipe exactly and my puffs turned out perfectly. They were so light and airy, and they held their shape perfectly. I filled them with a variety of fillings and they were all delicious.
Mohammed Hidir
[email protected]These puffs were a bit more challenging to make than I expected, but they were definitely worth the effort. They were so delicious and everyone at my party loved them.
Khaleel Mcgrew
[email protected]I've tried many pate a choux recipes, but this one is by far the best. The puffs are always light and airy, and they never collapse. I highly recommend this recipe!
Lucia Wiafe
[email protected]These puffs were delicious! I made them for my family and they all loved them. The recipe was easy to follow and the puffs turned out perfectly.
Ethan Williams
[email protected]I've always been intimidated by pate a choux, but this recipe made it so easy. The instructions were clear and concise, and the puffs turned out perfectly. I'm so glad I tried this recipe!
Tumukunde Apophia
[email protected]These pate a choux puffs were a hit at my party! They were so easy to make, and they looked so impressive. I filled them with a variety of fillings, including vanilla pastry cream, chocolate mousse, and fresh fruit. Everyone loved them!
Mabore's Vlog
[email protected]This recipe was an absolute delight! The pate a choux puffs were light and airy, with a crispy exterior and a soft, chewy interior. I filled mine with a whipped cream and chocolate ganache filling, and they were absolutely divine. I will definitely b