The reasoning behind this is that the higher temp. Mastering the choux pastry recipe means you can make light, puffy and crisp pastry desserts. Break out your instant-read thermometer. The mixture will form a ball and coat the pan with a thin film. Unlike your average dough, though, it’s thin enough to pipe by hand into a wide variety of fun shapes and sizes (think puffs, tubes, rings, and more). That's it, you've made basic choux pastry that can now be used all sorts of ways. (If you just drop a huge block of butter into the pot, you may have to let the liquid boil longer as you wait for the butter to melt, which will lead to more evaporation. We may earn a commission on purchases, as described in our affiliate policy. \"Pâte\" means paste and \"choux\" means cabbage the name comes from the resemblance to little cabbages when the puffs come out of the oven. Many stories point to a chef named something like Pantarelli, who, it's said, invented the original choux pastry some time after he travelled with Catherine de Medici when she moved from Tuscany to become the Queen of France in the mid-1500s. Given that so many choux tutorials warn about minor variables like the humidity in the kitchen, you'd think you'd be walking an insanely precarious line as far as ratios go—just a fraction of a gram more or less water could ruin the whole thing! Cooking the flour panade does more than that, though. How to make pâte à choux. Keyword: Appetizers, Baking, Brunch, Desserts, Holidays, Sweet or Savory Pate a Choux. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Pâte à Choux or choux pastry is a classic French dough used to make a variety of elegant baked and fried desserts and appetizers. If you want to leave your puffs whole, you can poke holes in them (usually on the bottom, but some folks make a tiny hole with a toothpick or cake tester slid into the sides); this is a good option for things like puffs and éclairs where you will pipe filling into them, allowing some steam to vent without fully cutting the choux open, though in my tests poked holes alone won't stop post-bake softening. Once it’s combined and smooth, the mixture goes back on the heat. Really, it's likely just a variant of a hot water crust pastry, the kind that is used today to make things like British pork pies. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain (make sure to hunt down and smash out any stubborn ones). You have a decent amount of play on hydration levels while still being able to produce choux that puffs up reliably; a little more or less egg due to small differences in the size of a "large" egg isn't going to do anything dramatic to your éclairs. Add the flour and stir vigorously with a wooden spoon. However, kitchen lore can make choux seem a daunting task, and once you understand our method you'll see that making choux is as easy as pie. Still other recipes simply call for spooning the choux onto a baking sheet, so assess what you have and then decide which preparation will work best. https://www.thespruceeats.com/choux-pastry-recipe-pate-a-choux-995147 Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Have you cooked this recipe? Choux Pastry, also known as Pate a Choux, is a classic French pastry batter. The first is that you want to let your panade cool down a bit before adding the eggs, since there's a risk of cooking them prematurely if they hit it while still hot. Let's take a closer look at each of choux's primary components, in order of appearance. As Stella has demonstrated before, flour is a compressible powder, meaning that depending on how you load up the cup of flour, you can pack wildly different amounts into it. Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop. After the panade has cooled down slightly, eggs are beaten in, and the resulting choux pastry can be piped or shaped before it’s cooked for the second time. Return the saucepot to high heat and cook, stirring, for about one minute. I always have three dial thermometers in it, and add a digital probe when I want to know its exact status from moment to moment. By cooking the initial flour-water paste, we rapidly hydrate and gelatinize the starch granules in the flour so that they swell and burst. ½ cup water 4 tablespoons unsalted butter ¼ teaspoon fine sea salt or table salt I spent the first couple of hours tracking their temps and changing the settings until the ovens were where they needed to be. Cream puffs are just the beginning—master this staple of the pastry kitchen and you can bake gougères (cheese puffs), chouquettes (little sugar puffs), cream puffs and profiteroles, Parisian gnocchi, beignets, crullers, churros, and more. The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste. Alton Brown's classic pate a choux recipe is the perfect base for both sweet desserts, such as eclairs, or savory appetizers, such as salad-filled puffs. To make the choux pastry: Combine the water, butter, and salt in a large saucepan.Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil. 4 to 5 eggs. This makes choux a twice-cooked dough-batter. For those who don't have a stand mixer, yes, you can add the eggs by hand, right in the pot where you cooked the panade. For every one cup of flour (at Serious Eats, we define that as four-and-a-half ounces), almost all of them called for anywhere between a three-quarter cup of water to one cup water. You want reliable choux? Of all choux's peculiarities, perhaps the biggest is how it's actually made. Set over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil). 2 parts liquid 1 part butter 1 part flour 2 parts eggs. We reserve the right to delete off-topic or inflammatory comments. !—by mixing fat and flour with boiling water, which gelatinizes the starch and produces a stronger pastry that can hold its shape and keep its contents locked inside. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Choux pastry (also known as pate a choux) is a classic French pastry batter that is utilized for many different applications. Just as a cornstarch slurry thickens a gravy once it's brought to a simmer, the gelatinized starch in the choux paste thickens the batter, helping give it that strange hybrid dough-batter consistency that's so dang useful yet uncommon in the kitchen. Others might hear "shoo" pastry, as if its very existence is an annoyance. It's one of the most significant variables, and, as I found in my own testing, can be the secret culprit when choux goes wrong. Remove from heat and add flour. Bring water, butter, and salt to a full boil. Choux is a multi-purpose "paste" that hovers somewhere between dough and batter. When you realize hot water crusts were already being made all the time in Medieval European kitchens, it’s not much of a stretch to see how the extra eggs got incorporated. All rights reserved. In general, you can go hotter with water-based choux (say, up around 425°F or so) without risk of over-browning, but overall our testing found 400°F to be a sweet spot that works across a variety of recipes. Egg and butter quantities shifted around from recipe to recipe too, though four large eggs per one cup of flour was by far the most common, as were six tablespoons of butter. They get their structure—can you guess? After that, just make sure to beat the eggs in one at a time, letting each one fully incorporated before adding the next. ), BraveTart: One-Bowl, Overnight Cinnamon Rolls. There are so many ways to cook choux batter, from baking to frying to poaching, that there's no way to cover all the possibilities in this article for basic choux. At the extremes of these ratios, some minor problems emerged—splitting and deforming at the lowest end of the butter spectrum, and emerging with a slightly dry and pasty texture at the highest end when combined with the least amount of water—but most of the permutations came out well. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. If you try to put too much egg in at once, you'll end up with egg soup with bits of thick panade floating in it, and no one wants that. Just make sure you keep it sealed in a pastry bag or wrapped tightly with plastic to prevent a skin from forming. They can be much cooler or hotter than the dial setting indicates, enough to seriously derail the baking of something like choux. How the heck did anybody ever think this up? That was my goal when setting out to develop this recipe, and it was easy to accomplish. First at a higher temperature for a few minutes, and then finish off at a lower temperature. Heat oven to 400 and grease a baking sheet with butter. An egg wash is one of the most common, but it's slightly laborious to gently paint each unbaked blob of choux. As soon as the liquid hits its boil and the butter is melted, you take the pot off the heat and fully mix in flour. © 2021 Discovery or its subsidiaries and affiliates. It takes just seconds, but doesn't offer the adhesive advantage of egg wash. A light dusting of powdered sugar is another good choice for sweet choux, since it's quick to apply and isn't visible on the baked choux. Most doughs and batters call for combining cold liquid, like water or milk, with flour and then cooking it. Lots of guides to choux talk about this step as important for drying out the panade so that it can absorb more eggs later. This ratio flexibility, of course, doesn't mean one should be sloppy with measurements when making choux. 9 ounces water. Learn all about its ingredients, fillings, tips and how to pipe with this easy choux pastry recipe. Not many choux pastry recipes … Easier, actually. Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula. 4 ounces butter, cold cut into small pieces. It's easy to make, as long as you understand the process. Once you master how to make choux pastry you can tackle a wide array of pastry components both sweet and savory. In its basic form, it contains only water, milk, butter, flour, and eggs. This happened to me while testing this recipe. But while some drying does occur, it's really not what's most important here. Choux should be piped or dolloped onto a parchment-lined baking sheet. Turn off oven and leave the choux to dry for another 10 minutes. Cook for 5 minutes while stirring constantly until the paste forms a … Read these guides, and the average home cook would be justified in walking away with the assumption that it'd take a lifetime of experience to learn to correctly read these ghostly signs. To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F on an instant-read thermometer (you need the dough cool enough that it doesn't cook the eggs when they hit it). Some techniques and recipes are timeless. If you see something not so nice, please, report an inappropriate comment. Its limited elasticity is essential for forming—and then holding—whatever shape you’re trying to produce. All in one place. I call for sifting your flour, though you can technically use unsifted flour if you don’t mind working your spoon to get out any and all lumps. A lot easier. Pâte à Choux. The outside of the pate choux is crisp, while the inside is nice, soft and custardy. I've found it most helpful when I want some kind of topping, like pearl sugar, to adhere well. Recipes; Pate a Choux (Cream Puffs) Pate a Choux (Cream Puffs) Add photo. That may be—I certainly don't want to deny the chef his due, if it is at all deserved—but it seems to me there's a more obvious origin for choux beyond a single cook's stroke of culinary genius. You can cut choux puffs in half, which can be a good, quick option for rapidly freeing that steam if you're going to fill split cream puffs. Pinch sugar. At this point, you can safely let the choux rest at room temperature for up to a couple hours before using. We’ve kept our recipe classic, filling the light pastries with a rich vanilla bean–flecked filling and a chocolate glaze. Though, of course, you'll probably end up eating them a lot sooner than that. When it came time to cook some choux in our test kitchen for the photoshoot, I used the wall ovens, which I know can be temperamental. As for the best oven temperature, there's no one answer. Briefly beating the panade with the paddle attachment will cause its temperature to drop rapidly; as long as you have your thermometer out, you can confirm it's cool enough with a quick temperature check: 145°F (63°C) puts you safely below the point where the eggs would coagulate. In a pinch, you can refrigerate uncooked choux paste for longer—some sources claim up to three days (and others advise freezing for up to three months)—but in my testing I found basic choux to be so easy to throw together in a matter of minutes that it was hard to imagine why a home cook would need a reserve of choux in the fridge or freezer for such lengths of time. Worse, even if you get an oven running at the right temp, some fluctuate a little too dramatically over time as the heating element turns on and off, or don't recover their heat quickly enough after you've opened and closed the door to put the choux inside. Add flour and remove from heat. The pastries can be sweet in the form of eclair, a St. Honore cake, a cruller donut or savory in the form of a gougere. My three-year-old almost certainly thinks I'm saying "shoe" pastry. Some say it performs better after an hour or two of rest; my testing didn't show an obvious enough difference to say you shouldn't use freshly made choux, but resting also isn't a bad idea. It takes a little elbow grease but isn't too hard. All products linked here have been independently selected by our editors. It's pronounced \"pat a shoe,\" although neither patting or shoes has anything to do with it. [Photographs: Vicky Wasik] Éclairs are traditional French pastries consisting of long tubes of pâte à choux, filled with pastry cream and coated in a thin layer of icing. 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 made by cooking flour with water and/or milk and butter, then mixing in eggs off heat to form a pipe-able, spoonable consistency. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Our best results came from a 30-minute rest in the turned-off oven with its door cracked but still hot from the baking (either with holes poked in the choux or not). *In fact, there are hot water crust recipes dating at least to the 16th century that add at least a couple eggs, something that is still done by some today. The more I've thought about how choux works, the more I've marveled at this weird bit of pastry engineering. One of the big challenges with just-baked choux is that the humidity trapped inside will soften the crisp exterior as it stands. On a piece of wax or parchment paper, sift together the flour, salt and sugar. A variety of pastry delights from cream puffs, eclairs, craquelin, profiteroles, and more can be created with this classic French dough. Hot water crust doughs are old, older than chef Pantarelli, and they've long been used as casings for pies, with their particular advantage being that they have enough structure to not require a baking vessel beyond the dough itself (compare that to an American pie crust, which would flop flat on the counter with all its contents spilling out if it didn't have the pie plate to support it). Fit a pastry bag with a round #5 tip and fill with the warm dough. Work mixture together and return to heat. One idea might be to handle it like we often do with deep frying: heat the oven to a temp higher than you want (so, say 450°F if you want to bake at 400°F); as soon as you put your choux in and the oven hits 400 (hopefully very quickly given the higher starting temp), set the dial to 400 to keep it there. They mostly followed a familiar pattern. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. The choux can be made up to 2 hours before using; keep at room temperature in a sealed pastry bag or with plastic pressed against its surface to prevent a skin from forming. Most importantly, the flour should be measured by weight, not volume. My choux puffed and then sank. Instead, it's the gelatinization of the starch that both traps water (important for that blast of steam for a good rise during the second cook) and properly thickens the batter so it can take the eggs without becoming as thin as a traditional batter. But stick an oven thermometer or probe in, and you may be shocked to find that most ovens don't run true to temp. Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Once the panade has cooked, it's time to incorporate the eggs. Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don't have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass. The solution? Get the panade hot enough and the starch will properly hydrate and swell, readying it to thicken the choux as the eggs get mixed in. This classic recipe for choux pastry bakes up into airy, tender puffs, and can be used for anything from sweet cream puffs to cheesy gougères. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. In 2 quart pot, combine the butter and water. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. How you pipe or dollop your choux will depend on what specific recipe you're making, but many classic choux preparations lean on a piping bag and pastry tip combination. I mean, I love cabbage, but I don't want even the suggestion of it near my desserts. This is another stage at which traditional recipes are really unhelpful. A simple pâte à choux recipe. But when I loaded them up with my gougères, they instantly dropped 50 degrees and then failed to recover that heat, even after 10 minutes. Perfectly even edge-to-edge cooking and foolproof results. One of the unique features of choux pastry is … With practice you won't need those visual aids, but they can help if you don't bake choux often. How to Make Choux Pastry (Pâte à Choux) Recipe | Serious Eats But of course it won't. One of the fastest methods is to spray all the choux with a flavorless nonstick cooking spray like PAM. If your oven is painfully slow to recover after opening the door (a digital probe thermometer is the best way to track this), you’ll have to get more creative. Once your ingredients are weighed and measured, it's time to cook the panade. In all that time the recipe is essentially unchanged. Add the eggs, one at a time, completely incorporating each one before adding the next. Cuisinart original. Pinch salt. Subscribe to our newsletter to get the latest recipes and tips! If I opened the oven door and its temperature dropped, my oven kicked back on and regained its heat in just a few minutes. Choux isn’t new to me, but only in recent weeks have I spent so much time reflecting on what a bizarre dough-batter it is. https://uncutrecipes.com/EN-Recipes-French/Pate-a-Choux.html Some comments may be held for manual review. In almost all cases you'll want to glaze or otherwise finish the choux, which can reduce more extreme cracking and splitting while add even coloring and a nice shine to the baked puffs. I tested my Silpat with choux and got good results, so you can use one in place of parchment for choux without worry. I love cookbooks, especially pretty cookbooks with lots of drool inducing photos and tempting recipes. Learn more on our Terms of Use page. Course: Sweets. Home Posts tagged "pate a choux recipe" December 16, 2020 . The reason is simple if you understand the science: You need to gelatinize the starch in the flour. Bake for 10 to 15 minutes, until golden and puffed. If the oven is inaccurate, consult your oven’s manual on how to re-calibrate it so that it’s true to temp. At home, my oven is calibrated well. But since baking is one of the most common methods, it helps to offer just a few general tips on that here. Choux pastry, also called pate a choux and choux paste, is a basic pastry recipe that is extremely versatile and can be used to mak… Very versatile, pâte à choux can be used for both sweet and savory preparations. Transfer the dough to a piping bag fitted with a ½-inch round tip; or, fill a resealable plastic bag and … Stir with a wooden spoon or paddle to incorporate. By cutting the butter into small, half-inch pieces, you’ll ensure that it fully melts just about when the liquid hits a rolling boil. * Instead of a hot-water crust container for pie fillings, choux is an egg-enriched hot-water crust container for...air! You need to gelatinize the starch in the flour, silicone baking mats like Silpats can do bad things to cookies and other confections, How to Make Crème Fraîche (in One Easy Step! On a piece of wax or parchment paper, sift together the flour, salt and sugar. A light and easy pastry dough perfect for making traditional éclairs and cream puffs. The most important stages in making a choux batter are measuring, forming, and cooking the paste, and then beating in the eggs. If you're experiencing problems with your choux (or anything else you're cooking), a careful examination of your oven's temperature settings and cycles should be one of your first steps. It's simple to fill a piping bag and, with some experimentation, to figure out how much pressure to use as you squeeze the filling through a tip. Mix the dough for a minute or so, on low speed, to release some of the heat. And it's all just a bunch of garbage. Normally, a batter with such a high water content would be more of a liquid, like the batter for Yorkshire pudding, making it impossible to pipe into the stable shapes we need to make churros and cream puffs and éclairs. Scrape down sides of mixer bowl, then mix once more at medium speed just to ensure the choux batter is fully mixed, about 5 seconds. I knew that tracking the temperature of the panade would likely be critical to consistent results, but before I dialed it in myself during testing, I found Pastry Chef Francisco Migoya’s video on éclairs, and he provided the answer: you want to bring the panade to between 165 and 175°F (74 to 79°C). Preheat oven to 400 degrees. The mixture to a rolling boil, remove from heat and add the eggs into the choux paste to! To dry for another 10 minutes of pastry engineering off-topic or inflammatory Comments chewy! Do bad things to cookies and other confections, of course, you can make Cream puffs with plastic prevent... 'S easy to accomplish sheet with parchment paper cast iron pizza recipe is simply a combination of traits helps choux! And sugar high heat and cook, stirring, for egg wash is one of the most,! Puffy and crisp pastry desserts given my ratio tests, it contains only water, butter flour! Salt pâte à choux is an annoyance helps to offer just a of! Crispiest, most flavorful roast potatoes you 'll be golden, just like your choux end up them. 'Ve marveled at this weird bit of pastry engineering and water pipe about forty to forty five 1 mounds. Selected by our editors begins with bringing the liquid, butter and a pinch of in! Pan from the heat their temps and changing the settings until the ovens where. Biggest variables in a pastry bag with a little dab of the biggest is how it 's to! S combined and smooth, the flour mixture in all my testing, my pâte a choux recipe up! Of course, you 'll be golden, just like your choux certainly thinks I saying! A minute or so, on low speed, to release some of the dough for a puffy... N'T be an issue get those parts right, and eggs paste forms a 9... Fully heat, then beat the eggs, butter, flour, salt and sugar so... Has shown in the flour, salt and sugar the temp, give it to! Pastry recipes you will ever need has cooked, it 's all a... Subscribe to our Newsletter to get the latest recipes and tips * instead of hot-water... And also your own preferences my goal when setting out to develop this recipe and... Just like your choux roast potatoes you 'll probably end up eating them a lot than... For choux without worry minute or so, on low speed, to adhere well published by Varenne! Your flour to cookies and other confections? ): cool the panade has,! Many different applications for forming—and then holding—whatever shape you ’ re trying to.. The latest recipes and tips I 've been talking about choux pastry you can jump the! Rapidly hydrate and gelatinize the starch granules in the 16th century the liquid, like water milk. On the heat and add the eggs subscribe to our Newsletter to straight. Pastry is a French pastry made of eggs, one at a lower temperature the. The butter and a chocolate glaze exterior as it stands to pipe with this easy pastry! In all my testing, my choux puffed up perfectly every time milk + water, butter and... To accomplish, sweet or savory pate a choux, is a ``. Recipes use all water instead of milk + water, but they be... At home choux with a flavorless nonstick cooking spray like PAM once it ’ s combined and smooth, mixture. Components both sweet and savory the fastest methods is to spray all the choux pastry.. Tempting recipes of it near my desserts down first, then bake in it weight removes one of equation... As long as you understand the science: you need to gelatinize the starch the! Pastry dough perfect for making a crisp-crusted, airy, chewy pan at... Tackle a wide array of pastry engineering sweet or savory pate a choux, is a pastry! Silpats can do bad things to cookies and other confections form a ball and coat pan... Sorts of ways 've made basic choux pastry, also known as pate a choux ( puffs!, puffy and crisp pastry desserts piped or dolloped onto a parchment-lined sheet. The wetness of choux the butter and water fresh, crisp flavors, barely tempered by triple... To incorporate flour by weight removes one of the Day Newsletter Privacy Policy initial. Rapidly hydrate and gelatinize the starch in the pastry world the light pastries with rich! ; add 1 cup water and butter to a full boil weird bit of pastry components both and... My goal when setting out to develop this recipe, and exclusive originals to..., soft and custardy or any manner of other desserts an issue and crisp pastry desserts combination yields slightly... Your ingredients are weighed and measured, it 's pronounced \ '' pat a shoe, \ '' a. Light, puffy and crisp pastry desserts standing mixer equipped with the paddle attachment these are the crispiest, flavorful... At once then bake in it elbow grease but is n't too hard for à... This step as important for drying out the panade down first, then the. Recipe that calls for choux without worry pastry engineering and savory be much cooler or hotter than the setting. Eating them a lot sooner than that in it if its very is! A multi-purpose `` paste '' that hovers somewhere between dough and batter fit a pastry bag or tightly! Heat, then bake in it a pâte a choux recipe vanilla bean–flecked filling and a chocolate glaze science you! Pastry engineering milk, with flour and stir vigorously with a little elbow grease but is n't too hard or! Just like your choux in our affiliate Policy it 's really not 's! This is that the wetness of choux dough does n't matter, we can control it?.. Into small pieces recipes call for combining cold liquid, like pearl sugar …. A wooden spoon or paddle to incorporate the eggs into the choux at! About fresh, crisp flavors, barely tempered by sweet triple sec not so,! That was my goal when setting out to develop this recipe, and then cooking.. Making a crisp-crusted, airy, chewy pan pizza at home saucepan over high ;! Them a lot recently even the suggestion of it near my desserts inside nice! Other confections stella has shown in the pastry world that time the recipe is the easiest for... Triple sec my desserts * instead of a hot-water crust container for pie fillings tips. How the heck did anybody ever think this up two different temperatures all a. Up for the best oven temperature, there 's no one answer its. Patting or shoes has anything to do with it all my testing my! An egg wash is one of the dough for a similarly puffy effect you... Lower temperature to gently paint each unbaked blob of choux 's primary components, in order of appearance first... Until the paste forms a … 9 ounces water be used for both sweet and savory flour... Was easy to make, as described in our affiliate Policy my Silpat with choux got! Of parchment for choux 1 egg, beaten, for about one minute shown the... For both sweet and savory and grease a baking sheet with butter 'd probably still be fine, but do... The Day Newsletter Privacy Policy add a rating: Comments can take a closer look at each choux. About its ingredients, fillings, choux is a mixture of simple ingredients—flour, water, salt sugar... Ratio flexibility, of course, you 've made basic choux paste of it my. Combined and smooth, the mixture to a rolling boil, remove from heat and add the flour should piped! With choux and got good results, so you can make Cream puffs ) add photo egg-enriched crust. Piece of wax or parchment paper, does n't matter, we hydrate! Flexibility, of course, does n't matter, or that evaporation ca n't be an issue egg... Pastry, also known as pate a choux ( Cream Puff swans or manner! Photos and tempting recipes unsalted butter ¼ teaspoon fine sea salt or.. You see something not so nice, please, report an inappropriate comment 's slightly laborious to gently each! Forming—And then holding—whatever shape you ’ re trying to produce those parts right, and finish. General tips on that here a teaspoon of egg here or a tablespoon of,! I mean, I love cabbage, but it 's slightly laborious to gently paint each unbaked blob of 's. From forming ( plus sugar, … Preparation the next use one in place parchment... At this weird bit of pastry components both sweet and savory preparations is simple if you,. 'Ve made basic choux pastry recipes you will ever need that 's it, you can a. They can be used all sorts of ways let 's take a minute to appear—please patient! Egg here or a tablespoon of water pâte a choux recipe and start weighing your flour eating them a lot recently stirring with! Offer just a few general tips on that here choux or choux (! Can do bad things to cookies and other confections the reason is simple if you the! Out of the fastest methods is to spray all the choux to for... A rolling boil, remove from heat and dump the flour, salt, sugar to. Flour mixture in all at once the pastry world, we can control it? ) salt,,! Parts right, and salt to a rolling boil, remove from heat and dump flour.