Cooking & Baking Essentials
The Technique
Pâte à Choux
Pâte à Choux is surprisingly effortless to prepare from scratch & once a small batch is made, the entertaining solutions are endless. The key to Pâte à Choux is being certain the correct consistency has been achieved. Allow the water, the milk & the butter to come to a complete rolling boil– vigorous bubbles throughout the saucepan while over the heat. Once the flour has been added, a crust should form on the bottom of the saucepan before removing it from the stove eye. How the eggs are incorporated will be an important step as well. Before beginning, look to The Essential Guide To Classic Pâte à Choux Pastry Styles for pointers on tools, necessary equipment & ingredients. Learn how to make a culinary classic that may be used for a variety of fine French inspired creations.
Classic Pâte à Choux
makes about 1 1/2 lbs
1/2 cup whole milk
1/2 cup water
1/2 cup butter
3/4 tsp kosher salt
1 1/2 cups all purpose flour
4 eggs, room temperature
Combine the milk, the water, the butter & the salt in a 3 1/2 quart saucepan. Bring to a rolling boil over Medium-High heat. The bubbles should be all over the surface. Add all of the flour at once. Stir vigorously using a wooden spoon until incorporated. Cook 2 minutes, stirring constantly. A crust will form on the bottom of the pan. Remove the pot from the heat. Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds to release a good bit of the steam then begin adding the eggs one at a time. Allow each egg to be completely blended into the mixture before adding the next. The mixture will break apart but will come together once the last egg has been incorporated. Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. Scrape down the bowl sides using a rubber spatula. Transfer the choux paste to a piping bag fit with a 3/8-inch plain tip. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Pâte à Choux
The first step to creating pastry shells from Pâte à Choux, is to prepare the basic egg based dough. It may then be used to form a variety of shapes that are ideal for filling & offering guests when entertaining.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Combine the milk, the water, the butter & the salt in a 3 1/2 quart saucepan.
No. 2
It is not necessary to stir the mixture while the butter melts.
No. 3
Bring to a rolling boil over Medium-High heat. The bubbles should be all over the surface.
No. 4
Add all of the flour at once.
No. 5
Stir vigorously using a wooden spoon until incorporated.
5a
Cook 2 minutes, stirring constantly. A crust will form on the bottom of the pan. Remove the pot from the heat.
No. 6
Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds to release a good bit of the steam then begin adding the eggs one at a time. Allow each egg to be completely blended into the mixture before adding the next. The mixture will break apart but will come together once the last egg has been incorporated.
No. 7
Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off.
No. 8
Scrape down the bowl sides using a rubber spatula. Transfer the choux paste to a piping bag fit with a 3/8-inch plain tip. Use as directed in specific recipe applications.
The Tune
“Did I Remember” Billie Holiday
httpa://www.youtube.com/watch?v=EG7uetIMMEo&list=PLqIs5mmrrBRo11HmCZ0hwco_byoF1JZdx&index=15
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