Include in Print View:

Pate A Choux Dough

Pate a Choux Dough recipe image
This International bread features ounces) unsalted butter, Water, All purpose flour, Salt, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 40
Calories: 462.1
Dietary: Vegetarian
Description
This International bread features ounces) unsalted butter, Water, All purpose flour, Salt, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 tablespoon (3 ounces) unsalted butter
  • 3/4 cup Water
  • 1 cup All purpose flour
  • 1/8 teaspoon Salt
  • 1 teaspoon Sugar
  • 4 Eggs
Directions
  1. 1
    Preheat oven to 450 degrees.
  2. 2
    In 2 quart pot, combine the butter and water.
  3. 3
    On a piece of wax or parchment paper, sift together the flour, salt and sugar.
  4. 4
    Bring the water and butter to a rolling
  5. 5
    boil ,
  6. 6
    remove from
  7. 7
    heat and dump the flour mixture in all at once.
  8. 8
    Stir with a wooden spoon or paddle to incorporate.
  9. 9
    Return the saucepot to high heat and cook, stirring, for about one minute.
  10. 10
    The mixture will form a ball and coat the pan with a thin film.
  11. 11
    Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment.
  12. 12
    Mix the dough for a minute or so, on low speed, to release some of the heat.
  13. 13
    Add the eggs, one at a time, completely incorporating each one before adding the next.
  14. 14
    Fit a pastry bag with a round #5 tip and fill with the warm dough.
  15. 15
    Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner.
  16. 16
    Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper.
  17. 17
    Bake for 10 to 15 minutes, until golden and puffed.
  18. 18
    heat to 350 degrees and
  19. 19
    bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices.
  20. 20
    Turn off oven and leave the choux to dry for another 10 minutes.
  21. 21
    Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
  22. 22
    BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A38

Nutrition Facts

Servings 40

Amount Per Serving
Calories 462.1kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 13.2g66%
Cholesterol 234.9mg79%
Sodium 673.0mg29%
Total Carbohydrate 47.4g16%
Dietary Fiber 1.6g7%
Sugars 2.0g
Protein 12.7g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, bread, butter, choux, dough, eggs, flour, international, ounces, pate, purpose, salt, sugar, title, unsalted, vegetarian, water
Read it online: https://www.chefs-mate.com/recipe/pate-a-choux-dough/