Pate A Choux Puffs Recipes

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.

Steps:

• In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour to the saucepan and stir for about 1 minute. (The mixture will immediately form a sticky ball.)
• Transfer the mixture to a stand mixer fitted with a paddle attachment. Mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time; the dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. Transfer to a pastry bag and snip the tip, about 1/2-inch.
• Pre-heat a mini-waffle iron. Pipe the dough into each waffle cavity leaving about 1/2-inch empty around the edges. Cook to the waffle maker's specification or until the waffles are golden brown.
• Top each waffle with a scoop of ice cream, followed by a spoonful of dulce de leche, followed by a spoonful of whipped cream. Sprinkle the tops with feuilletine and serve.

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.

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.

Steps:

• Preheat oven to 375.
• Place water, butter, sugar and salt in heavy saucepan and bring to boil.
• Add flour all at once and stir until mixture comes away from sides and forms a ball.
• Remove from heat.
• Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
• Add eggs one at a time, beating well to incorporate each before adding the next.
• After last egg is added, beat until smooth.
• With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
• You can make as big or as long as you want.
• They will about double in size when cooked.
• Bake at 375 until they become,brown, light and hollow.
• Cool.

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.

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.

Steps:

• Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers. Remove from heat and let cool a bit. Turn the paste into a medium bowl or the bowl of an electric mixer fitted with a paddle and beat in the eggs, one at a time, with a wooden spoon or the paddle. Each time you add an egg, the mixture will become slippery and messy but will then come together, at which point you can add the next egg.
• Load mixture into pastry bag with a round tip (1/2 or 1-inch depending on size puff desired) and pipe out as required. It will give the fullest puff if used right away but can be held for several hours.
• Basic proportions for Pate a Choux are 1:1:1:1/2, or 1 cup liquid, 1 cup flour:1 cup egg:1/2 cup butter. Water makes choux more crisp, milk makes them more tender,
• Puffs expand when cooked as water in batter turns to steam and explodes the dough.
• Pate a choux is an extremely versatile pastry that can be the base of many sweet and savory dishes. It can take many forms: be poached as gnocchi, baked to form hollow puffy balls that can be filled with various things, or fried as fritters and sprinkled with sugar. It is neutral in flavor so is adaptable to any cuisine.

Steps:

• Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs. Be sure to leave enough room in between for them to triple in size. Brush with egg glaze and bake for 15 minutes. Lower heat to 400 and open oven door briefly to let steam out. Close the door and continue to bake another 1030 minutes according to their size. They must be well dried out or they may fall. Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy. Return to the oven as necessary. Remove when done and cool on a wire rack.
• Baked puffs and eclairs freeze well for up to a month.
• Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip.

Steps:

• Preheat oven to 400°F.
• Prepare baking sheets by greasing and flouring or by lining with Parchment.
• Place water and butter in a saucepan and bring to a boil. Add the flour, cardamom and salt all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Blend in the milk well. Remove pan from stove burner and stir in the eggs, one at a time, stirring well until completely blended.
• Mix in the Bakers' Ammonia well.
• Drop on cookie sheets about 3 to 4 inches apart. Bake 20 to 25 minutes.
• Cut one of the shells in half at the end of baking to make sure they have dried out enough. If not dried completely, turn the oven off, punch a small hole in the bottoms of the shells, and place them back upside down in the oven to dry out for about 10 minutes. If the insides of the pastry shells are still very moist you may want to bake the shells longer so the shells won't deflate when you take them out of the oven.
• Allow to cool completely before filling.
• Fill with chocolate, vanilla or any flavor custard you enjoy!

Steps:

• Preheat oven to 400 degrees. Heat 1 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter has melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 4 1/2 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. Raise speed to medium. Add 4 eggs, 1 at a time, mixing until incorporated after each addition. Batter should be shiny. Test batter by touching it with your finger and lifting to form a string. If a string does not form, mix in another egg a little at a time. If a string still doesn't form, add water 1 teaspoon at a time until it does.
• Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Whisk remaining egg and 1 teaspoon water in a small bowl; brush over tops of rounds
• Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees. bake until golden, 20 to 25 minutes more. Turn off oven, and prop open oven door with a wooden spoon to release steam; let puffs dry 15 minutes. Using a spatula, transfer to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month.

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.

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.

Steps:

• Make the Pastry:.
• Sift the flour and set aside.
• Combine milk, water, salt, sugar and butter and bring to a boil.
• Once boiled, turn the flame off and add the flour and stir.
• Turn the heat back on and stir until the dough pulls away from the sides of the pot.
• Transfer to a mixer with a paddle attachment and mix on medium speed adding the eggs one at a time.
• Pipe out into desired shape and brush with milk or eggwash.
• Bake at 350 F for 10 minutes and then lower the temperature to 325 F for 15 to 20 minutes with the vent open to dry the choux out further.
• Note: Use milk to adjust the consistency of the batter if it is too thick.
• Filling Directions:.
• In a blender, puree the tofu (House Food Organic Soft Tofu) and rum together until creamy and set aside.
• In a pot, whisk together the brown sugar, instant coffee, vanilla bean puree and coconut milk. Let simmer.
• In another bowl, bloom gelatin. Add to simmered ingredients.
• Add chocolate chips and mix until melted.
• Remove pot from the heat and fold in tofu cream.
• Let set and use as needed.
• Assembly:.
• Split the cream puffs horizontally and gently pull out any soft dough from the centers.
• Spoon the pastry cream into the puffs. Refrigerate until set, about 10 minutes. Serve.