Just Dessert

Pate a choux

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Here’s what you need:

8 oz unsalted butter (2 sticks)

1/4 oz salt

1/4 oz sugar

1 lb (one pint…two cups) milk or water

10.5 oz flour, sifted (bread flour preferably, or all-purpose if you don’t have bread flour)

1 lb whole eggs (about 8-9 large eggs)

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Here’s what you do:

Place the butter, salt, sugar, and water/milk in a pot.

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Bring to a boil.

Add all the sifted flour at once.

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Stir with a wooden spoon

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for about 5 minutes or until the mixture forms a ball that does not stick to the inside of the pot.

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At this point, cook for an additional 3 minutes, stirring so nothing burns.

Remove from the heat and place the mixture in a mixing bowl.

Mix on low speed until cooled slightly.

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Add the eggs gradually; mix on low speed; make sure each egg is fully incorporated before the next addition.

After about 2/3 of the eggs have been incorporated, check to see if the dough needs more.  Run a finger deeply through the mixture; if the trough does not close, add additional eggs (still one at a time, and check again after each addition). 

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If the trough closes quickly, too many eggs have been added.  The trough should close slowly.

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When enough eggs are fully incorporated, pipe into desired shapes on parchment-lined sheet pans.

Bake at 400-425 until brown on the outside and dry on the inside.

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