Best 9 Cream Puffs Pate A Choux Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Do you yearn for a delightful pastry that is both airy and creamy, a treat that will tantalize your taste buds and leave you craving more? Look no further than cream puffs, also known as pâte à choux, a French delicacy that has captivated dessert enthusiasts for centuries. Embark on a culinary journey as we unveil the secrets to creating this exquisite confection, providing you with a step-by-step guide and essential tips to achieve the perfect cream puffs. From selecting the finest ingredients to mastering the art of choux pastry, this comprehensive guide will equip you with the knowledge and expertise to impress your loved ones with this delectable masterpiece.

Here are our top 9 tried and tested recipes!

PATE A CHOUX (CREAM PUFF PASTRY)



Pate a Choux (Cream Puff Pastry) image

Basic dough from which you can make cream puffs, profiteroles, eclairs, cream puff swans or any manner of other desserts.

Provided by P48422

Categories     Dessert

Time 20m

Yield 60 small cream puffs or eclairs

Number Of Ingredients 7

1/2 cup whole milk
1/2 cup water
7 tablespoons unsalted butter, cut into pieces
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
5 -6 large eggs, room temperature

Steps:

  • Place a bowl on your mixer and fit the paddle attachment to it.
  • Put your eggs next to the mixer.
  • Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
  • Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
  • Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
  • Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
  • Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
  • Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
  • That's fine.
  • Just let it mix until no more steam is coming off the dough.
  • Then add the first egg, letting it mix in fully before adding the next one.
  • Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
  • Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
  • Before adding the 6th egg, stop the mixer and check the consistency of the dough.
  • You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
  • If the dough is too thick and doesn't form that peak, add the last egg.
  • The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
  • It should be used immediately.
  • NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
  • Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
  • Stop mixing when you still have one egg left to add and inspect the dough.
  • Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
  • The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
  • And relax.
  • Even if you can't decide what to do, add the egg - you will still get a good puff.
  • Use the paste while it is warm.
  • It cannot be kept.
  • Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.

Nutrition Facts : Calories 31.3, Fat 1.8, SaturatedFat 1, Cholesterol 19.3, Sodium 45.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 0.9

SWEET OR SAVORY PATE A CHOUX



Sweet or Savory Pate a Choux image

Provided by Alton Brown

Time 35m

Yield 4 dozen bite-size cream puffs

Number Of Ingredients 6

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites

Steps:

  • Preheat oven to 425 degrees F.
  • Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

PATE A CHOUX PUFFS



Pate a Choux Puffs image

Provided by Damaris Phillips

Categories     dessert

Time 2h

Yield about 2 dozen

Number Of Ingredients 10

1 cup milk or water
1 stick (8 tablespoons) unsalted butter
Pinch salt
Pinch sugar
1 cup all-purpose flour
1 cup (4 large) whole eggs
Warm Chocolate Ganache, recipe follows, for dipping, optional
1/2 cup toasted sliced almonds, for garnish, optional
1 cup chocolate chips
1/2 cup heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium saucepan, combine the milk and butter, and bring to a boil over medium heat. Add the salt, sugar and flour, and stir vigorously with a heatproof spatula. Cook, stirring constantly, until a dense dough forms that pulls away from the side of the pan, about 3 minutes.
  • Add the dough to a stand mixer fitted with the paddle attachment. On low speed, beat in the eggs one at a time, scraping down the sides of the bowl between additions to make sure everything is evenly mixed.
  • Line a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the dough, 1 inch apart, onto the prepared cookie sheet. Bake until puffed and golden, 35 to 40 minutes. (The puffs should feel light when you pick them up.) Make sure to keep the oven shut until at least the halfway point -- if you open the oven before 20 minutes have elapsed, the puffs will deflate and you won't be able to get the texture back. Remove the puffs from the oven and prick each one on the side to allow the steam to escape. Let cool completely.
  • To dip in chocolate: If desired, dip the tops of the puffs in Warm Chocolate Ganache, shaking off the excess. Place on a platter and sprinkle with sliced almonds. Let stand for about 30 minutes, to set the glaze, before eating.
  • Heat 1 inch or so of water in a medium saucepan over low heat. Put the chocolate chips and cream in a heatproof bowl that fits snugly into the saucepan without touching the water. Heat, stirring, until the chocolate melts and the mixture is smooth, about 5 minutes.

PATE A CHOUX



Pate a Choux image

Use this dough to make Gougeres and other pastry recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 6

1 cup water
1 stick (1/2 cup) unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs (1 liquid cup)

Steps:

  • Combine water, butter, sugar, and saltin a medium saucepan over medium-highheat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour.When flour is combined, return to heat. Thismixture is called a panade. Dry the panadebystirring constantly for 4minutes. It isready when it pulls away from the sidesand a film forms on the bottom of the pan.
  • Transfer panade to the bowl of an electric mixer fitted with the paddle attachment,and mix on low speed, about 2minutes,until slightly cooled. Add the eggs one at atime on medium speed, letting each oneincorporate completely before adding thenext. Add the last egg a little at a time until the batter is smooth and shiny. Test thebatter by touching it with your finger andlifting to form a string. If a string does notform, the batter needs more egg. If youhave added all the egg and the batter stilldoesn't form a string, add water 1 teaspoon at a time until it does.
  • The batter may be used immediately orstored in an airtight container in the refrigerator for up to 2days. To use chilled,remove from the refrigerator, and stir tosoften before filling piping bag.

PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS



Pâte à Choux for Cheese Puffs and Cream Puffs image

Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield About 60 bite-size puffs

Number Of Ingredients 8

1 stick unsalted butter (8 tablespoons, or 1/4 pound), in 1-inch chunks
1/2 teaspoon salt
1 cup all-purpose flour (135 grams)
4 whole eggs, and 1 egg lightly beaten for glaze
Pinch cayenne
Pinch freshly grated nutmeg
Black pepper, to taste
4 ounces grated cheese, like Comté or Gruyère

Steps:

  • Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
  • Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
  • Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
  • Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams

PATE CHOUX WITH PUDDING



Pate Choux with Pudding image

A friend gave me this dough recipe, which works beautifully every time and leaves you with a perfectly puffy, hollowed out shell. The pudding recipe I included along with it comes from the Better Homes and Gardens Cookbook, but the filling options for these are endless and there's room for creativity. You can stuff the puffs with tuna or crab salad as an appetizer, or as I have here, use them as a desert with pudding, whipped cream, or ice cream.

Provided by Mrs. Kulik

Categories     Breads

Time 1h

Yield 12-15 puffs, 6-8 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1/3 cup all-purpose flour
3 cups milk
2 eggs, beaten
1 1/2 teaspoons vanilla extract
1 cup water
6 tablespoons cooking oil
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • First, prepare pudding.
  • In a large saucepan, stir flour, sugar, and milk together.
  • Stir continuously, cooking over medium heat, until bubbly.
  • Cook, while stirring, for two minutes more.
  • Remove from heat and stir about a cup of the milk mixture into the eggs gradually.
  • Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil.
  • Cook on low heat for two minutes more, stirring.
  • Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time.
  • Preheat the oven to 400 degrees F.
  • Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil.
  • Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan.
  • Cook a minute longer, while mashing and mixing the dough.
  • Remove from the heat and let rest to cool for two minutes.
  • Beat each egg into the dough, one by one.
  • Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes.
  • For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid.
  • Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing.
  • Dust in a light coating of powdered sugar for presentation.

Nutrition Facts : Calories 480.8, Fat 23.3, SaturatedFat 6.1, Cholesterol 228.6, Sodium 228.1, Carbohydrate 54.5, Fiber 0.8, Sugar 27.7, Protein 13.2

PâTE à CHOUX PUFFS



Pâte à Choux Puffs image

The batter for these French puffs is made on the stovetop, then shaped and baked until the eggy mounds balloon into airy, hollow spheres. The puffs take to all sorts of fillings, from simple whipped cream (page 239) to scoops of ice cream, as for Anise-Orange Ice Cream Profiteroles with Chocolate Sauce (page 172). No special equipment is required to make them, and they come together with ingredients you probably already have on hand. A few things to keep in mind: Measure the ingredients carefully-too much liquid results in flat puffs. Dump in the flour just when the butter is melted; if you wait too long, too much of the water will cook off. The finished batter should be thick and shiny and should stick to the spatula when you lift it. Finally, be sure to bake the puffs until they're deep golden brown all the way around. If they're underbaked, they may collapse cooling; the darker color means the puffs will stay crisper, too.

Yield makes 25 to 30 pastries

Number Of Ingredients 8

1 cup (250 ml) water
1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces
2 teaspoons sugar
1/2 teaspoon salt
1 cup (140 g) all-purpose flour
4 large eggs
1 large egg yolk
1 teaspoon whole milk

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat, stirring gently to encourage the butter to melt. As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan.
  • Remove from the heat. Wait for 2 minutes, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated before adding the next. (I do this by hand, but some folks prefer to use a stand mixer fitted with the paddle attachment.)
  • Using a pastry bag fitted with a plain 1/2-inch (1-cm) tip, pipe the choux paste into mounds 1 1/2 inches (4 cm) high on the prepared baking sheet, spacing them 3 inches (8 cm) apart. Or, use 2 teaspoons to drop the paste into mounds.
  • If you want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.
  • Bake until the puffs are golden brown on the tops and sides, 25 to 30 minutes. Turn off the oven and let them rest in the oven for 5 minutes. Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam. Let cool completely.
  • Pâte à choux puffs can be stored at room temperature for several hours. I prefer not to freeze them because there is a noticeable difference in quality between fresh and frozen puffs, but if you have leftovers, you can freeze them for up to 1 month and recrisp them in a low oven before serving.

CRAQUELIN-TOPPED CREAM PUFFS



Craquelin-Topped Cream Puffs image

Pâte à choux, aka cream puff dough, is a baker's putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it's baked, and it's a quick-change artist - a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h

Yield About 40 puffs

Number Of Ingredients 13

9 tablespoons (128 grams) cool unsalted butter, cut into small cubes
1 cup (200 grams) lightly packed brown sugar
Pinch fine sea salt
1 1/4 cups (170 grams) all-purpose flour
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) water
1 stick (113 grams) unsalted butter
1 tablespoon sugar
1/4 teaspoon fine sea salt
1 cup (136 grams) all-purpose flour
4 large eggs
1 large egg white

Steps:

  • To make the craquelin: Pulse the butter, sugar and salt in a food processor until just blended. Add the flour, and pulse until you have moist curds; pulse in the vanilla. Scrape the dough out onto the counter, and pull it together into a ball. Divide in half, shape each half into a disk and roll out each piece between parchment paper until it's about 1/8 to 1/16 inch thick. Freeze for at least 1 hour, and then cut into 1 3/4-to-2-inch-diameter rounds. Freeze until needed (always use frozen).
  • Preheat the oven to 350. Line 2 baking sheets with parchment paper. Have a small (2-teaspoon capacity) cookie scoop, spoon or a piping bag at hand.
  • To make the puffs: Bring the milk, water, butter, sugar and salt just to a boil in a medium pan. Reduce the heat to low, add the flour all at once and start stirring like mad with a flexible spatula. Stir and mash the dough until it comes together and leaves a film on the bottom of the pan. Keep cooking and stirring nonstop for another 3 minutes to dry but not color it. Scrape the dough into the bowl of a mixer fitted with the paddle attachment (or work with a hand mixer). Beat the dough for 2 minutes to cool it down a bit. Combine the eggs and white, stir with a fork to break them up and then add to the dough in three additions, beating on medium speed. Beat until the dough is satiny and runs off the beater smoothly.
  • Scoop, spoon or pipe puffs that are about 1 1/2 inches in diameter, leaving about 2 inches between each puff. (At this point, you can freeze them and then, when they are solid, pack them in an airtight container. When you're ready to bake, arrange the frozen puffs on a lined baking sheet and keep them on the counter while you preheat the oven.) Place a frozen round of craquelin on each puff.
  • Bake for 30 to 35 minutes, rotating the baking sheets if needed, or until the tops are golden brown and crackled. The puffs will feel firm when gently squeezed and sound hollow when tapped on the bottom. Transfer them to racks, and cool to room temperature.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 34 milligrams, Sugar 5 grams, TransFat 0 grams

PATE A CHOUX



Pate a Choux image

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 3 dozen cream puffs

Number Of Ingredients 5

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white

Steps:

  • Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

Tips:

  • Don't overmix the choux pastry: Overmixing will develop the gluten in the flour, making the pastry tough.
  • Chill the choux pastry before baking: Chilling the pastry will help it hold its shape in the oven.
  • Bake the choux pastry in a preheated oven: This will help the pastry rise quickly and evenly.
  • Don't open the oven door while the choux pastry is baking: This will cause the pastry to fall.
  • Let the choux pastry cool completely before filling it: This will help prevent the filling from making the pastry soggy.
  • Use a variety of fillings: Cream puffs can be filled with a variety of sweet or savory fillings, such as whipped cream, custard, chocolate ganache, or ice cream.
  • Garnish the cream puffs with a variety of toppings: Cream puffs can be garnished with a variety of toppings, such as powdered sugar, chocolate shavings, or fresh fruit.

Conclusion:

Cream puffs are a delicious and versatile pastry that can be enjoyed by people of all ages. With a little practice, you can master the art of making cream puffs at home. So what are you waiting for? Give these recipes a try today!

Related Topics