Bonjour, mes amis! Do you ever find yourself daydreaming of the bustling streets of Paris, where the aroma of fresh pastries drifts through the air? Well, let us bring a little bit of that French charm to your kitchen!
Our bakery is passionate about bringing authentic French techniques and traditional recipes to your taste buds. And what better way to do that than by teaching you how to make the classic pastry base, pâte à choux! Trust us, you don’t need a degree from Le Cordon Bleu to master this versatile dough. So, grab your aprons, preheat your ovens, and let’s get baking!
Pâte à choux is a fundamental French recipe that has been captivating the world for centuries. But what is it exactly?
Pâte à choux, pronounced “pat-a-shoe,” is a dough made from just seven basic ingredients that you probably already have in your pantry. Milk, water, sugar, salt, butter, flour, and eggs are combined to create a dough that can be transformed into many delicious pastries.
What makes this dough so special is not just its simplicity but how the ingredients are incorporated. When baked, pâte à choux forms a crisp exterior with a light, airy interior that perfectly matches any filling. The taste is mild, with a hint of sweetness that pairs beautifully with both savory and sweet fillings. From cream puffs and eclairs to churros and beignets, the versatility of pâte à choux in pastry making is endless!
Are you ready to make your very own pâte à choux at home? Let’s get started!
The first step, of course, is to gather and weigh all of your ingredients. Here are the measurements we use at KBC:
- 160 grams milk
- 160 grams water
- 6 grams sugar
- 5 grams salt
- 160 grams butter
- 160 grams AP flour
- 280 eggs
Next, combine your milk, water, sugar, salt, and butter in a pot and heat until the butter is melted and the liquids come to a quick simmer. Turn off the heat and stir in your flour until you get a mass that comes off the sides of the pot. Transfer the dough to a large bowl or the bowl of a stand mixer fitted with a paddle attachment.
Next, whisk your eggs together until they’re nice and foamy. Drizzle about two tablespoons of the eggs at a time into the dough, either with a stand mixer or by hand with a wooden spoon. Be sure to incorporate the eggs slowly to prevent the dough from becoming too soft or greasy.
Note: when you first add the eggs, it separates your dough. Don’t panic! Keep stirring and it will come back together. When it does, that’s your cue to add another batch of eggs. Continue this process until you achieve a smooth and shiny dough.
Now, your pâte à choux is ready to be piped! For cream puffs, use a piping bag fitted with a round tip about a half-inch in diameter. Pipe 1.5-2-inch rounds onto a sheet tray lined with parchment paper or a silicone mat. Alternatively, you can use a small ice cream scoop or two spoons to shape the dough. Make sure to leave at least 2.5 inches of space in between them to account for their spread and rise in the oven.
For eclairs, take the same piping bag with the tip and pipe a straight 4-inch line of dough onto your tray. Make sure to leave enough space between each one, as they will expand during baking.
Finally, bake your pâte à choux in a preheated oven at 400°F for 20 minutes. Then, lower the temperature to 350°F and bake for an additional 20-30 minutes until golden brown. Once done, let them cool before filling them with your favorite pastry cream or whipped cream. Enjoy the deliciousness of your homemade pâte à choux!
Pâte à choux may seem intimidating, but with the right tips, you can create perfect pastries every time.
Here are some of KBC’s expert tips for working with this dough:
- Smooth the edges: Once you’ve shaped your choux dough, take a small bowl of water and use your fingertips to smooth out any uneven edges or ridges. This will help your final product bake smoother and more evenly.
- High-temperature bake: The oven temperature is almost as crucial as the mixing process. To create that signature rise and triple volume of choux dough, you need to bake it at a high temperature at the start. The steam created inside the dough during this initial high-heat phase is what causes the rise. It’s important to avoid opening the oven door for the first 30 minutes to prevent collapsing your choux during its most delicate stages. After 20 minutes, turn down the oven temperature and let your choux cook through and color for another 20 minutes or so.
Now that you know how to make pâte à choux, it’s time to start exploring all the delicious desserts you can create with this versatile dough. Get ready to indulge in some classic French pastries!
First up are cream puffs. These delicate little pastries are made with pâte à choux and filled with creamy goodness. You can go with traditional vanilla cream, or you can get creative and fill them with chocolate cream or even flavored whipped cream.
Next, we have the elegant eclair. These elongated pastries are similar to cream puffs but have different shapes. They’re usually filled with pastry cream and then topped with a luscious layer of chocolate ganache. You can customize the flavor of the pastry cream or ganache by adding different extracts or liqueurs.
And for the ultimate fancy dessert, there are profiteroles. These are essentially cream puffs, but they’re filled with ice cream instead of cream. Top them off with a generous drizzle of chocolate sauce and some chopped nuts for some added crunch.
The possibilities are endless when it comes to pâte à choux. So, get creative and have fun with this classic French pastry base!
There you have it! With these tips and tricks, you’re well on your way to making some delicious pâte à choux treats. Don’t be afraid to get creative with your fillings and toppings to make your desserts truly unique.
And if you don’t have time to bake, don’t worry– you can always stop by our bakery or even order some of KBC’s amazing cookies from their online shop. Trust us, you won’t be disappointed. So, what are you waiting for? Get baking (or ordering) and taste the difference with KBC!