PATE A CHOUX PUFFS
These are used to make our Golden Pear Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Heat 1 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter has melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 4 1/2 minutes.
- Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. Raise speed to medium. Add 4 eggs, 1 at a time, mixing until incorporated after each addition. Batter should be shiny. Test batter by touching it with your finger and lifting to form a string. If a string does not form, mix in another egg a little at a time. If a string still doesn't form, add water 1 teaspoon at a time until it does.
- Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Whisk remaining egg and 1 teaspoon water in a small bowl; brush over tops of rounds
- Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees. bake until golden, 20 to 25 minutes more. Turn off oven, and prop open oven door with a wooden spoon to release steam; let puffs dry 15 minutes. Using a spatula, transfer to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month.
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Opeyemi Sunday
opeyemi.sunday5@gmail.comI'm not sure what went wrong, but these puffs were a complete failure.
Tushar Hridoy
tushar-hridoy@gmail.comThese puffs should come with a warning label.
Vera MB
m.vera54@gmail.comA culinary disaster.
Okafor Kennedy
k_okafor@gmail.comThe worst pâte à choux puffs I've ever had.
Md Nazmush Shakib
mdn75@yahoo.comAvoid this recipe at all costs!
Shamim Nakku
s.nakku44@aol.comThese were a waste of time and ingredients.
Bina gurung
gurung-bina@yahoo.comMeh.
Farhan Shabeer
f-s7@hotmail.comJust okay.
Ucee Charles
u-c@yahoo.comNot bad, but I've had better.
Ahmad Moussawel
m.ahmad@hotmail.comThese were a bit too sweet for me, but overall they were still tasty.
Muhmmad zeeshan Arif
muhmmadz@aol.comNot a fan of the filling, but the puffs themselves were great. Will try a different filling next time.
yeasmin rehana
r.y65@gmail.comThese puffs were a bit dense for my taste, but the flavor was still good. I think I might try a different recipe next time.
T H U G K I N G
h@hotmail.comI've always wanted to try making pâte à choux puffs, and this recipe made it possible. The puffs were light and fluffy, and the filling was flavorful. Definitely recommend!
Louise Smith
l.s60@aol.comThese pâte à choux puffs were a bit more challenging than I expected, but the results were worth it. The puffs were delicate and delicious, perfect for a special occasion.
Maurice Mayiga
m-m@hotmail.comNot a baker, but these were surprisingly easy to make. Followed the recipe step-by-step and the puffs came out beautifully. Filled them with a chocolate ganache and they were a huge hit at my party.
Susie Connell
s-c@yahoo.comI've tried many pâte à choux recipes in the past, but this one is definitely my favorite. The puffs turned out perfectly golden brown and had a wonderful flavor. Will definitely be making these again!
Naveen Lewis
naveen_l41@gmail.comWow! These pâte à choux puffs were a delightful treat! The recipe was easy to follow and the results were incredible. The puffs were light and airy with a crispy exterior. I filled mine with a creamy vanilla pastry cream and they were absolutely heav