Choux Pastry
Pâte à choux is a versatile dough used for both sweet and savory small bites. It is the base recipe for profiteroles, cream puffs, gougères, èclairs, and croquembouche, a traditional French wedding dessert. Water is the traditional liquid used for light crispier puffs, but milk can be used instead of water for a softer puff that is not as crisp and browns a little more. And be sure to always bake on parchment paper or a silpat for the best non-stick surface. PRO-TIP: baste some water to moisten the paper as it will help create a humid environment to prevent the eggs from drying out.
Recipe by Shawnie Kelley
The bulk of choux pastry dough is eggs. Eggs provide some leavening, allowing the pastries to puff up when baked. The centers are soft, light, and airy. The exterior is golden and crisp. Stick to the ingredients and measurements and do NOT open the oven while baking.
Directions
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To a medium saucepan set over low heat, add the butter, water and salt.
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Cook, stirring to ensure that the butter melts evenly.
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When the butter has melted, increase the heat and bring the water to a boil.
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Immediately remove the pan from the heat and add the flour all at once.
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Beat vigorously with the wooden spoon until the dough comes together in a mass around the spoon.
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Place the pan back over medium heat and continue to cook, beating for another minute or so to dry out the dough—the pan will have a thin film of dough on the bottom and sides when finished.
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Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment.
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Beat on medium speed to cool the dough and develop the gluten, about 3 minutes.
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With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing.
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The mixture will look curdled at first but, will begin to come together as the mixer runs.
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When all the eggs are incorporated, the mixture will become shiny and elastic and stick to the side of the bowl. And you should see ribbons forming in the dough toward the end of the mix.
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To test the dough, place a bit of dough between your thumb and forefinger and slowly pull them apart.
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This is called the “string test” - the dough should form a stretchy string about 1 1/2 to 2-inches long and remain intact between your fingers
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If the dough has not reached this stage, beat in a whisked egg, a little at a time until the dough passes the string test.
From Shawnie's class “Choux Pastry”
