pâte à choux
Pâte à Choux: “one dough to rule them all.” Yes, that should be said in the tone of the Lord of The Rings intro voiceover… I think we just let our nerd-card show. Nevertheless, for all the nerds and non-nerds out there, here is our pâte à choux recipe. It is quite versatile and will serve as the base for eclairs, gougeres, paris-brest, cream puffs, and more.
Happy Barking!
Recipe
Pâte à Choux
1 stick unsalted butter, cut into cubes
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
1 egg, for an egg wash
Directions
Combine butter, sugar, salt, and 1 cup water to a saucepan.
Bring to a boil. Once at a boil, remove from the heat.
Using a wooden spoon, quickly stir in the flour until combined and return the pan to the stove.
While stirring continuously, cook the mixture until it pulls away from the sides. A film will form on the bottom and it will still take about 3 minutes.
Remove from the heat, add to the bowl of a stand mixer, and allow to cool for 3 minutes.
With the paddle attachment, mixing on low, add the eggs, one at a time. Allow one minute between mixing to ensure each egg is incorporated.
Transfer the pâte à choux to a pastry bag with a 1/2 inch plain round tip (or gallon size ziplock bag with no tip but a corner cut off).
From here you can make any of the recipes that call for Pâte à Choux!
