Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Recipe From marthastewart.com
Provided by Martha Stewart
Yield Makes enough for 3 dozen cream puffs
Number Of Ingredients 5
These elegant swans are made just like an eclair - using two pastry kitchen workhorses: pastry cream and pâte à choux. Pipe the pâte à choux into perfect teardrops, pulling the pastry bag away from the bodies as you finish each one to achieve that pointed tail end. When you are piping out the question marks for the necks, drag the tip of the pastry bag against the baking sheet ever so slightly to create a tiny beak. You'll have so much fun running those golden beaks through a flame after they are baked and watching them blacken into the uncanny likeness of swans.
Recipe From cooking.nytimes.com
Provided by Gabrielle Hamilton
Categories pastries, project, dessert
Yield Around 30 swans of varying sizes
Number Of Ingredients 7
Recipe From foodnetwork.com
Provided by Alton Brown
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
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2018-04-17 · In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden …
- In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
- In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Proceed with Step 4 of one of the following three choux recipes: Chouquettes, Gougères, or Cream Puffs.
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Step 1, Put the water, butter, salt and sugar in a stainless pan and bring to a boil. Step 2, As soon as the mixture reaches the boil, and the butter is completely melted, take it off the heat and ...
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2021-02-18 · This pâte à choux recipe consists of water, butter, salt, powdered sugar, flour and eggs. Sometimes I use some milk in place of some of the water for a richer flavor. You have to be careful when using milk though, because milk may encourage too much browning during baking.
PATE A CHOUX RECIPE - LET THE BAKING BEGIN!
2015-04-14 · Fit a pastry bag with a star tip and drape it over a mug. Fill the bag with the pate choux dough and twist the end. Pipe 3-4 inch long batons about 2 inches apart on the prepared baking sheet. Place the second sheet of piped pate choux into fridge or freezer until the first sheet is done baking.
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Line two half sheet pans with parchment paper. Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute.
PATE A CHOUX RECIPE - FOOD.COM
2016-05-20 · Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat. Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry.
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Mary Berry Choux Pastry Recipes . 5 days ago tfrecipes.com Show details . Oct 02, 2013 · 2014-06-13 Preheat the oven to 200°C, 400°F, gas mark 7. Lightly grease 2 baking trays, or line with parchment paper. To make the choux pastry, put the butter and water into a small pan and place over a low heat. Baking 291 Show detail Preview View more
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE - SERIOUS EATS
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