Pâte à Choux

This weekend was my first real test. Last week in pastry school our lesson was pâte à choux, or choux pastry. Pâte à choux is a classic multi-purpose french pastry batter. It can be used to make everything from profiteroles, to beignets, to eclairs. It is an eggy batter that is baked quickly at a high temperature where the steam in the batter acts as the leavener and gives it that recognizable puff.

Choux is french for cabbage. Don’t be alarmed. This delicious pastry was named after the vegetable for its physical resemblance not its taste or smell. When properly baked these little puffs look like small heads of cabbage.

Not Enough Moisture

Perfect Consistency!

The batter is much easier to prepare than I had anticipated. Finding the perfect consistency can take a bit of time.  Adding additional water to the batter after all the ingredients have been incorporated should be done very carefully and in small amounts.  The high moisture content allows the batter to puff up in the oven.  Too little moisture and they won’t puff; too much moisture and they will run.  You will know the batter is ready when it hangs off the spatula in a nicely formed “V” shape.

After fussing with the batter to get it to the perfect “V” shape I was ready to bake these delicious treats.  These little pastries make the whole apartment smell like butter!  They are baked at two different temperatures; starting in a preheated oven at 375 for about 10 minutes then the temperature is dropped to 325 for another 10-15 minutes while they finish.

During the first 10 minutes you cannot, I repeat cannot open the oven door.  I know you want to. I know it is calling to you, taunting you in fact.  I know that now that I told you not the open the oven you want to open it even more.  Baking these treats relies on the steam they create and opening the door will let the steam out!  You can, and in fact should, open it when you decrease the temperature but not before!

Properly Mixed Dough

Ingredients
Makes about 3 dozens puffs
1/2 cup milk
1/2 cup water
7 T. butter
1/2 t. salt
1 1/4 cup all-purpose flour
5 eggs (set one aside for egg wash)
1-2 T. water (to thin dough if necessary)

Directions
1) Preheat the oven to 375 degrees.  Place a piece of parchment paper on a 9×13 baking sheet.

2) In a sauce pan over medium heat warm the milk, water, butter, and salt until it begins to bubble.

3) When the mixture begins to bubble quickly remove from the heat and stir in the flour.  Continue to mix the flour until all the moisture has been absorbed and not more white bits of flour remain.  The dough should have the consistency of child’s play-doh.

Continue Mixing

Batter Has Come Together

4) Place the dough in a bowl or stand mixer and beat on low until the dough has cooled down. After the dough has cooled continue to mix on medium low speed and add the eggs one a time, allowing the mixture to come together after each addition.

5) After all 4 eggs have been added the batter should have a smooth consistency and make a rippling “V” shape when dangled off the spatula. {See picture Perfect Consistency above} Place the batter in a pastry bag with a 1/2 to 3/4 inch tip and pipe drops onto the parchment paper lined baking sheets. The drops will resemble large Hersey Kisses about 1 inch in diameter.

Steaming in the Oven

Piped Choux

6) Beat the remaining egg in a bowl and strain through a mesh strainer to remove clumps. Use a pastry brush to egg wash each pastry. This will gives the puffs a shiny coating on top when they are finished.

7) Place the pastries in the oven that has been pre-heated to 375 and bake for 10-15 minutes or until they have begun to puff but not turn dark brown. Do not open up the oven door during this period. After they have puffed open the oven door to release the steam then turn the oven down to 325 and continue baking an additional 15 minutes or until they are golden brown and no longer soft to the touch.

Ready for Filling

8) Allow the puffs to cool completely then slice the top off each on and fill with a spoon full of preserves (I used raspberry and strawberry) and top with whipped cream.

To make the swan shaped ones featured above use some of the batter to pipe an “S” shape on the parchment paper.   Egg wash the necks and bake for 5-10 minutes or until brown. These will not puff like the choux so they do not need to two temperatures.

Piped Necks

When making the swan slice the top off the choux and then slice it in half to make the wings.  Fill the center with the preserves and whipped cream then place the neck into the cream and the wings on either side.  Dust with powdered sugar and wow your guests with your cute dessert! 🙂