Pate A Choux Recipes

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Pate a Choux image

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

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 3 dozen cream puffs

Number Of Ingredients 5



Pate a Choux image

Use this dough to make Gougeres and other pastry recipes.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 6



Pâte à Choux image

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

Time 1h20m

Yield Around 30 swans of varying sizes

Number Of Ingredients 7



Pate a Choux Dough image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 55m

Yield 40 to 45 cream puffs

Number Of Ingredients 6



Sweet or Savory Pate a Choux image

Recipe From foodnetwork.com

Provided by Alton Brown

Time 35m

Yield 4 dozen bite-size cream puffs

Number Of Ingredients 6

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Instructions To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high... Remove the pan …

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2021-03-22  · Ingredients 80 grams milk 80 grams water 65 grams unsalted butter 3 grams salt 3 grams sugar 110 grams high-gluten (bread) flour 100 grams whole eggs 100 grams egg whites
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2021-07-22  · This recipe specifically calls for three large eggs, which weigh 50 grams each (not including the shell). If all you have are medium eggs or jumbo or whatever, just crack the eggs into a bowl and beat them. Place an empty …
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PâTE à CHOUX ( CHOUX PASTRY ) RECIPE | FRENCH RECIPES
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From uncutrecipes.com
Photo: Sara Harris. TRADITIONAL FRENCH RECIPE: Pâte à choux, or choux paste, is a paste made of flour, water, butter, and eggs — it's slightly thicker than a batter, but not quite as thick as a dough. It's pronounced "pat a shoe," …
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From foodandwine.com
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 …

5/5 (1)
Total Time 1 hr 15 mins
Servings 36

  • 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.
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PATE A CHOUX RECIPE | FOOD NETWORK
From foodnetwork.com
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 ...

Author Carla Pellegrino
Steps 8
Difficulty Intermediate

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From jessicagavin.com
2019-12-23  · Pâte à Choux or choux pastry is a classic French dough used to make a variety of elegant baked and fried desserts and appetizers. The recipe is simply a combination of water, salt, sugar, butter, flour add eggs. It requires lightly cooking the flour in the dough first, whipping with eggs into a thick paste then piping into desired shapes.
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2004-08-20  · I halved the recipe using 3 eggs and yielded 13-3x2 eclairs. After transferring to the stand mixer make sure to run the mixer at medium speed for apprx. 2 …
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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.
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From letthebakingbegin.com
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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From americastestkitchen.com
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From seriouseats.com
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