**Pâte à Choux: A Versatile Pastry for Both Sweet and Savory Delights**
Pâte à choux, a classic French pastry dough, is renowned for its versatility and ability to transform into a variety of delectable treats, ranging from airy éclairs and profiteroles to savory gougères and cheese puffs. This versatile dough is crafted from a simple combination of flour, butter, eggs, and water, and its unique composition allows it to puff up beautifully in the oven, creating a light and airy interior with a crisp exterior. Whether you're craving a sweet or savory indulgence, pâte à choux offers endless possibilities for culinary exploration. In this article, we present a collection of pâte à choux recipes that cater to both sweet and savory preferences, ensuring there's something to satisfy every palate. Dive into the world of pâte à choux and discover the joy of creating these delightful pastries at home.
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Time 35m
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
PATE A CHOUX
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 3 dozen cream puffs
Number Of Ingredients 5
Steps:
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
SWEET OR SAVORY PATE A CHOUX
I watched Bobby Flay make these on one of his shows. I have also made a chocolate version using 2T unsweetened cocoa powder.
Provided by Michelle7hl
Categories Dessert
Time 30m
Yield 48 bite sized puffs, 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter and salt or sugar.
- Remove from heat and add flour; stir quickly and return to heat.
- Keep stirring until all flour is mixed in and dough forms a ball.
- Move dough into the bowl of a stand mixer; let cool for 5-7 minutes.
- With mixer on low, add eggs one at a time; make sure each egg is fully incorporated before adding another.
- After all eggs are mixed in and dough is smooth, put the dough into a piping bag fitted with a round tip.
- Pipe golfball size shapes, 2 inches apart on parchment lined sheet pan.
- Wet a finger and smooth any points or they may burn.
- Cook at 425 for 10 minutes, then drop temperature down to 350 and bake 10 more minutes or until golden brown.
- Once they are removed from the oven, pierce them with a paring knife, or slice open to release steam.
Nutrition Facts : Calories 33, Fat 1.9, SaturatedFat 1.1, Cholesterol 21.4, Sodium 73, Carbohydrate 2.9, Fiber 0.1, Sugar 0.3, Protein 1
PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.
Provided by David Tanis
Categories appetizer
Time 1h
Yield About 60 bite-size puffs
Number Of Ingredients 8
Steps:
- Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
- Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
- Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in a better tasting pâté à choux. Choose unsalted butter, large eggs, and all-purpose flour for best results.
- Follow the recipe carefully: Pâté à choux is a delicate pastry that requires precise measurements and technique. Be sure to follow the recipe carefully and do not skip any steps.
- Don't overmix the dough: Overmixing the dough will result in a tough, chewy pastry. Mix the dough just until it comes together.
- Pipe the dough onto a greased baking sheet: Piping the dough will help to create evenly sized and shaped pastries. Be sure to grease the baking sheet before piping the dough to prevent sticking.
- Bake the pastries in a preheated oven: This will help to ensure that the pastries cook evenly.
- Cool the pastries completely before filling them: This will help to prevent the filling from making the pastries soggy.
Conclusion:
Pâté à choux is a versatile pastry that can be used to make a variety of sweet or savory dishes. With a little practice, you can master the techniques needed to make perfect pâté à choux. So what are you waiting for? Give it a try today!
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