15 min - Making your pâte à choux is not difficult, and it allows you to make and invent delicious desserts. Enjoy!
This recipe is by Philippe Conticini.
Ingredients: (for 4 people)
50 grams of 2% milk
50 grams of water
44 grams of butter
2 whole eggs
57 grams of flour
4 grams of granulated sugar
3 grams of fine sea salt
Timing wise, if you don't have about 2-3h in front of you, you can prepare your pâte à choux the day before using it!
Making your Pâte à Choux:
The Video:
The Step by Step Recipe:
Start by sifting all of your powders (flour, sugar, and salt)
In a saucepan, combine the milk, water, and butter (cut in small cubes) and let simmer
Once simmering, add all of of your powders all at once
Cook on medium heat for 5-10 minutes. Stir continuously, DO NOT STOP! This is very important, you don't want your pâte à choux to burn! This is the most important part of the process. Give your dough the time it needs to dry, it's better to go too dry than not enough (you can readjust with the eggs). PLEASE take the time to dry out the dough!
The goal is to dry out the dough!
You now have two options:
1. If you have a stand mixer:
Just stir on medium-high speed with the flat beater
Add the eggs one by one
Stir until you have a smooth and souple dough
2. If you don't have one:
Let your dough cool down by spreading it on the side of the bowl
Add an egg and stir
Once incorporated, add the other egg and stir again
Keep stirring until you have a smooth, souple, dough
You can test the quality of your dough by this simple test: dip a large spoon in the dough and lift it out, tilt the spoon so that some dough falls. If it creates a triangular shape when failing (you will understand when you do it, don't worry!), your dough is perfect! If not, don't worry, just add a bit more egg (start by a tsp).
Place your dough in a pastry bag with a round tube of about 2 cm of diameter
Here is the rest of the choux making process (cooking+filling)!
Bon appétit!
Passionately yours,
Anton
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