PATE A CHOUX
Steps:
- 1. Preaheat the oven to 375°. 2. Combine the water, milk, butter, sugar and salt in a medium pot over medium heat and bring to a boil. 3. Add the flour and stir, using a wooden spoon, until the mixture comes together, about 5 minutes. Continue to stir until the dough begins to dry out and pull away from the sides of the pot, about 2 minutes. 4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next. 5. Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1 ½ -inches in diameter, leaving a 1-inch gap between rounds. Using a pastry brush, lightly brush the egg wash on each choux. Bake on a center rack at 375° for 10 minutes. Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown. 6. Remove the sheet tray from the pan and allow to cool for a few minutes before serving. Note: For cheese puffs, add 2 ounces (about ½ cup) grated Comté or Gruyère cheese after all of the eggs have been incorporated in step 3. Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17903/How_to_Make_Dominique_Ansels_P%C3%A2te_%C3%A0_Choux.htm#ixzz3Dgc3DImq
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MR TOOFAN
[email protected]This recipe is a keeper! I'll definitely be making these again.
SL Gamer
[email protected]I'm not sure what I did wrong, but my pâte à choux was a complete disaster.
David Ledama
[email protected]The recipe was easy to follow, but the éclairs didn't rise as much as I expected.
hala eslam
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Linda Jaramillo
[email protected]I'm not much of a baker, but this recipe was simple enough for me to follow. The pâte à choux puffs turned out perfectly.
Muhammad yaar Khan
[email protected]5 stars!
Stanley Marshall
[email protected]So easy to make and so delicious!
Adou Patrick
[email protected]I made these for a bake sale and they were a huge success! Everyone loved them.
shafiqul Alpona
[email protected]This recipe was a bit more challenging than I expected, but the results were worth it. The éclairs were beautiful and delicious.
Sania Farooq
[email protected]The pâte à choux was light and airy, and the filling was creamy and flavorful. I especially loved the hint of lemon in the pastry cream.
Kavuma Joan
[email protected]These pâte à choux puffs were a hit at my party! Everyone loved them, and they disappeared in no time. I would highly recommend this recipe to anyone looking for a delicious and impressive dessert.
Umair khaliq
[email protected]I've tried making pâte à choux many times before, but this recipe was by far the easiest and most successful. The instructions were clear and concise, and the results were amazing. I will definitely be using this recipe again and again.
Aamir Solangi
[email protected]This pâte à choux recipe was an absolute delight! The pastry puffs turned out perfectly golden and airy, and the filling was creamy and flavorful. I especially loved the addition of fresh berries, which added a pop of color and sweetness to each bite