Cooking Classics: Pâte à Choux

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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.
 How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickClassic 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.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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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.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick Publisherrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 1 

Combine the milk, the water, the butter & the salt in a 3 1/2 quart saucepan.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 2

It is not necessary to stir the mixture while the butter melts.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 3

Bring to a rolling boil over Medium-High heat. The bubbles should be all over the surface.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 4

Add all of the flour at once.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 5

Stir vigorously using a wooden spoon until incorporated.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick Publisher5a

Cook 2 minutes, stirring constantly. A crust will form on the bottom of the pan. Remove the pot from the heat. 

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 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.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 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.

How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 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

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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