How To Make Pate A Choux
If there’s one pastry that embodies the elegance and versatility of French baking, it’s pâte à choux. This light and airy dough serves as the base for a variety of classic treats, from delicate cream puffs to decadent éclairs. Join me on a journey into the heart of French pastry as we explore the secrets to mastering pâte à choux at home.
Makes: 15-20 puffs
Prep Time: 15 minutes
Cook Time: 20-35 minutes
INGREDIENTS
1 cup water
1/2 cup butter sliced
1/2 teaspoon of salt
1 cup all-purpose flour
4 eggs
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
In a saucepan, heat up butter, water, and salt on the stove.
Once butter is fully melted in the salt water turn off the heat from the stove and add in flour. STIR STIR STIR until a dough forms.
Place dough into a mixing bowl and mix with a whisk for about 2 minutes to allow some heat out.
Slowly add one egg at a time to the dough and keep mixing until all egg and flour dough are incorporated together.
Place dough into a pastry bag and pipe whatever shape and size dough you would like onto a baking sheet lined with parchment paper.
Place in oven and bake 20-35 minutes or until the dough is lightly brown.
Allow the pate a choux to fully cool before adding any creams or fillings.
ENJOY
TIP: If you want a funs savory puff then add in flavored salts such as BBQ salt or even jalapeno salts.
Congratulations! You’ve now mastered the art of making pâte à choux from scratch. Whether you’re hosting a sophisticated soirée or simply indulging in a sweet treat at home, this versatile pastry is sure to impress. With a little practice and creativity, you can create an endless array of delightful desserts that capture the essence of French baking. Bon appétit!
