Pate a Choux
Pate a Choux
Pate a Choux (pronounced paht ah shoo) is a paste that can be used to make cream puffs and éclairs.
- 1/2 cup Water
- 1/2 stick Butter
- 1/2 cup Flour, sifted
- 2 ea. Eggs, large
- Bring water and butter to a rolling boil. Add flour all at once and stir until well combined.
- Remove from the heat and add the eggs one at a time.
- Fill a pastry bag with the choux and pipe out into the desired shape. Rounds in the size of a quarter are suitable for cream puffs. clairs can be made from piping the choux in a straight line approximately 2 inches in length.
- Bake at once. It is critical that the oven temperature is set at 400-425 degrees. Pate a choux is leavened by steam that is created by the hot oven temperature. Properly made choux will have a medium brown color. Under-baked choux will collapse and will be unusable. When cooled cut in half and fill with desired stuffing.
Raspberry-Vanilla Whipped Cream
- 2 cups Heavy Whipping Cream
- 2 T Sugar
- 1/2 ea. Vanilla Bean, split in half or 1 tsp. Vanilla
- 3 T Raspberry Jam, strain seeds
- Place cold cream in a bowl with the vanilla. Slowly add the sugar. When the cream is at half peak, add the jam and whip to full peak.
- Place cream in pastry bag with desired tip and pipe into the pate a choux.
- Dust the tops of the choux with powdered sugar or pipe chocolate in a lattice style.
*Pierce the bottom of the baked choux with a knife and pipe filling into center. Dip choux into melted chocolate and place in paper cups.
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