Pate Choux
Pate Choux (Éclair
Paste)
Ingredients:
| Milk | 1 lb |
| Butter | 8 oz |
| Salt | 1 tsp |
| Bread Flour | 12 oz |
| Eggs | 20 oz |
Procedure:
1. Combine the liquid, butter and salt in a heavy saucepan. Bring the mixture to a full, rolling boil.
2. Remove the pan from the heat and add the flour all at once, stir quickly.
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 F, which is still very warm, but not too hot to touch.
6. At medium Speed, beat the eggs in a little at a time. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
7. Optional - If a sweeter product is desired, add 1/2 ounce sugar in step one.
Yield should be 3 pounds and 8 ounces.
Uses
 |
Cream Puffs, making cream puffs, procedure: |
1. Line sheet pans with non-stick baking mat. Do not grease a metal pan, the grease will cause the dough to flatten.
2. Fit a large pastry bag with a plain tube and fill the bag with éclair paste.
3. Pipe out round mounds of dough about 1.5 inches in diameter onto the non stick baking mat, or if you preferred, drop the dough from a spoon.
4. Bake at 425 F for 10 minutes, (VERY IMPORTANT) lower heat to 375 F until mounds are well browned and very crisp.
5. Remove from the oven and let cool slowly in a warm place.
6. When cool cut a slice from the top of each puff. Fill with whipped cream, pastry cream, or other desired filling, using a pastry bag with a star tube.
7. Replace tops and dust with confectioners' sugar.
8. Fill as close to service time as possible. If cream puffs must be held, keep refrigerated.
9. Un filled and uncut puffs, if thoroughly dry, may be held refrigerated for a week in plastic bags.
|
Éclairs, making éclairs, procedure: |
1. Procedure as for cream puffs, except pipe the dough out into strips about 3/4" wide and 3 to 4 inched long. Bake as cream puffs.
2. Fill baked, cooled éclair shells with pastry cream. Two methods may be used:
a) Make a small hole in one end and fill with a pastry bag or a doughnut filling pump.
b) Cut a slice lengthwise from the top and fill with a pastry bag.
3. Dip the tops of the éclairs in chocolate fondant.
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