Pate A Choux (pronounced: pot ah shoe) is a classic French Pastry Dough that was first developed in the 1500's and has been modified to the versatile light puffed Dough we know today. Pate A Choux is that amazing Dough used to make incredible Eclairs, Cream Puffs and Profiteroles. Pate A Choux sounds like it would be complicated to make but when you are Cooking The Amazing you know it is easy...and delicious.
Here is the recipe.
1 stick Butter, no salt
1 c Water
1 T Sugar
1/4 t Sea Salt, fine grain
1 c All Purpose Flour
4 Large Eggs
1 Large Egg Yolk
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone mat (like Silpat) or spray it with non stick oil spray (Like Pam).
2. In a medium pot over medium heat add the Butter, Water, Sugar and Sea Salt and stir well.
Bring to a full boil while stirring fast with a spoon.
3. Add all the All Purpose Flour to the boiling Butter mixture and quickly stir with a large spoon.
4. Stir rapidly with a wooden spoon and it will quickly come together into a ball of Dough. The bottom of the pan will become dry and a film will form on the bottom of the pan. Once a Dough ball forms, keep stirring moving the Dough around fast breaking it up and allowing it form a ball again for 1 minute.
5. Transfer the Dough ball to a large mixing bowl if you are using a hand mixer or the bowl of a KitchenAid mixer fitted with the paddle attachment. Let the Dough sit for 3 minutes in the bowl to cool. Then begin to mix on medium low speed for 30 secs. before adding the Eggs.
6. One by one, add the Eggs and then the Egg Yolk last as you mix, allowing each Egg to incorporate before adding the next Egg. The Dough ball will break up and become wet, lumpy and glossy then will become thick and pasty as the Eggs incorporate.
7. After well mixed, scrape the Dough into a large pastry bag fitted with a large tip for piping or you can use a large spoon to form shapes. On to the prepared baking sheet pipe or spoon long 3-4 inch shapes of Dough if you plan to make Eclairs. Pipe or spoon 2-3 inch mounds of Dough for Cream Puffs or Profiteroles.
8. Bake in the center of your oven at 425 degrees for 15 minutes then reduce the heat to 350 degrees and bake for 10-15 minutes more. Do not open your oven to prevent falling! Bake until the tops are browned and dry. If the tops look "wet" or moist with droplets of moisture they still need to bake a little longer. When they look done, remove a sacrificial one and open it up with knife. If the inside is dry and cooked and not gummy, they are done. Remove them from the oven. Allow to sit on the baking sheet for 1 minute before moving to a wire rack to cool.
8. Once on the wire rack, immediately pierce one end with a knife tip to let the steam out and keep the insides from being soggy. Allow to cool completely before using in your recipe.
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