Pâte à choux has its origins in 16th century France, where it is credited to French chef Panterelli, the head chef of Catarina di Médici. It is a versatile dough used in French cuisine to create a variety of desserts and snacks popular around the world. Its crispy outside and soft inside texture makes it a perfect base for a variety of delicious dishes.
The basic pâte à choux recipe requires just a few simple ingredients: water, butter, flour and eggs. Before our catalog, here is a choux pastry base that can be used for any recipe, but there are many variations, feel free to try it out.
Choux base recipe ingredients:
300 g of wheat flour
360 g of eggs (7 eggs, approximately)
360 ml of milk
180 g of butter
10 g of refined sugar
A pinch of salt
The preparation involves:
In a pan, add the milk, sugar, salt and cubed butter. Place the pan over medium heat, stirring occasionally with a spatula.
Keep an eye on it and, as soon as the milk boils, turn off the heat. Add the flour all at once and mix with the spatula to combine. Return the pan to medium heat and stir for about 1 minute until a smooth dough forms that comes away from the bottom of the pan.
Transfer the dough to the mixer bowl and beat with the paddle to cool, for about 6 minutes. Add half the eggs and beat well to combine – stop beating and scrape the dough from the side of the bowl with the spatula when necessary.
When half of the eggs are completely incorporated into the dough, turn off the mixer and add one at a time, beating well with a whisk after each addition until done – the quantity of final eggs may vary, so it is important to add half of them little by little. .
To know if the dough is done, it must be shiny, smooth and fall slowly without “tearing”. This is the ideal point for pâte à choux, it is known as the ribbon point.
Transfer the dough to a piping bag, fitted with a nozzle, and form the desired shape on top of a non-stick pan, preferably with a silpat. In a preheated oven at 200ºC, add the mold and let it bake for 30 minutes or until they puff up and are lightly golden.
Remove from the oven and let cool completely before filling.
Now, our...
PÂTE À CHOUX CATALOG:
Profiteroles
Éclairs
Salambo
Cream puffs
Fastelavnsboller
Gougères
Chouquettes
Paris-Brest
Beignets
Religieuses
Saint-Honoré
Croquembouche
Choux au craquelin
Choux à la crème
Choux à la vanille
Choux à la fraise
Choux à la pistache
Choux à la noisette
Choux à la crème au chocolat
Choux à la crème au café
Choux à la crème à la framboise
Churros - brazilian version
Churros - spanish version
Choux Cream - japanese version
Choux Pastry Mille-feuille - japanese シュー皮のミルフィーユ
Comments