Pate a choux

Pate a choux

Pate a choux is the base for delicious desserts such as profiteroles and eclairs. The mark of a perfect choux bun is a hollow inside and a crisp, brown outside, both dependent on the oven temperature and timing. I didn’t do my research before making my choux buns which resulted in soft choux buns 🙁 But it’s okay because I’ve scoured through the internet and finally figured out how to do it right, all thanks to American Test Kitchen.

Pate a choux

Pate a choux

I followed Gordon Ramsay’s recipe after I watched him in this video. There’s going to be a lot of stirring of dough around so beware of aching arms the next day but it is worth it in the end!!! 🙂 Imagine popping a cream puff into your mouth. Heavenly.

Anyway, here’s the recipe, including some things to take note of.

Ingredients
125ml milk
200ml water
150g plain flour
1 tsp caster sugar
½ tsp salt
100g unsalted butter
4 medium eggs, lightly beaten

Directions
1. Preheat oven to 200 degrees Celsius. A very hot oven is necessary for the buns to rise.
2. Heat milk, water and sugar until sugar is dissolved.
3. Bring to a boil.
4. Once boiling, remove from heat and immediately tip all of the flour in. Stir with a wooden spoon until a ball of dough is formed.
5. Remove dough and place into another bowl to cool.
6. Once cooled, beat in eggs one at a time until a smooth paste is formed. Don’t worry when it looks like a mess, just have faith and continue beating using your wooden spoon.
7. Place in piping bag with a round tip and pipe out walnut sized mounts. (Refer to the video to see how it is done)
8. Place in oven and bake until golden brown.
9. Once the pastries are baked, cut a ¾-inch slit into the side of each puff to release the steam. Return the pastries to the oven, turn the oven off, and prop the oven door open with the handle of a wooden spoon. Let the pastries dry until the center is just moist (but not wet) and the surface is crisp, about 45 minutes.

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