Classic Pate a Choux Paste
This is the classic choux paste that has been around since the 1500's, and is the base for eclairs, cream puffs, profiteroles, gougeres and more. It is not difficult to make as long as you keep to a few simple rules. The liquid must be heated to a full boil, the flour must be completely incorporated and cooked for one minute to get rid of the raw flour taste, and the paste must be mixed and baked while still warm. The baked outcome is sort of magical in that these few simple ingredients puff up crisp on the outside, hallow on the inside and can be filled with just about anything. Have fun and be creative.
Equipment
- 1 Piping/Pastry Bag
- 1 Plain or star pastry piping tip
Ingredients
- 1/2 cup milk (119ml)
- 1/2 cup water (119ml)
- 1/2 cup unsalted butter (114g)
- 1 tbsp sugar (12.5g)
- 1 tsp salt (6g)
- 1 1/2 cup all purpose flour (180g)
- 6 grade A large eggs
- 1 large egg beaten with 1 tsp cold water for egg wash
Instructions
THE PREP
- 1. Line two baking pans with parchment paper. 2. Preheat your oven to 400 degrees for Convection and 425 degrees for Standard Bake.3. Prepare a pastry bag fitted with a star or plain tip.4. Place the 6 eggs in a container with a pour spout (like a 2 cup liquid measuring cup) and beat until completely combined.
THE MAKING OF THE CHOUX
- Put the milk, water, butter, sugar and salt into a 2-quart sauce pan and bring it to a full boil over medium heat. Stir in the flour all at once, and stir without stopping until the flour is completely incorporated.
- Continue to cook one more minute or until the dough forms a ball and a light crust is visible on the bottom of the pan.
- Remove from the heat, and scrape the paste into a mixing bowl, or the bowl of your mixer. If using your mixer, fit it with the paddle attachment. Let the dough cool a bit. It should be very warm to the touch but not hot. Now start adding the beaten eggs, about 1/6 (one egg) at a time, incorporating each before adding the next. Depending on many things, like the humidity, or your flour, it may take only 5 eggs, but could take the 6th egg.
- A good way to gauge is the dough should be smooth, have a satin like sheen and be of a consistency to pipe and hold desired shapes. If it is still very stiff, and holds a firm peak, add the 6th egg. If you have a bit of egg left over save it for the egg wash.
TO PIPE AND BAKE
- Immediately fill your prepared pastry bag with the warm Choux Paste, pipe the desired shape (eclairs, puffs, Zeppole). Leave at least 2" between each as they will more than double in size. You want enough space between each to insure browning on all surfaces.Gently brush the tops of each with the egg washBake for 20 to 22 minutes, then reduce the heat to 325° for Convection and 350° for Standard and bake for an additional 10 minutes. Do not open your oven during this time. Like a soufflé', the cool outer air can keep them from puffing or holding their "puff". They should be golden brown and crispy on the outside. You may use as soon as they are cool, store them in a plastic bag, or freeze for a few weeks.