Pâte à Choux

Preparation

1. Step 1

   Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the flour. When the flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.

   Step 2

   Transfer the panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled. Add the eggs, 1 at a time, on medium speed, letting each incorporate completely before adding the next. Add the last egg a little at a time until the batter is smooth and shiny. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. If you have added all the egg and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.

   Step 3

   The batter may be used immediately or stored in an airtight container in the refrigerator for up to 2 days. To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.

2. MAKING PÂTE À CHOUX

   Step 4

   This dough is very easy to master, and can be used to form a variety of sweet confections, such as profiteroles; it can also be folded with herbs and cheese to make savory gougères.

   Step 5

   Pâte à choux is ideal for cream-filled pastries, too: As the dough bakes, it puffs up and forms a pocket inside. This happens because the moisture of the eggs turns to steam and is trapped within the resilient dough, causing a slight hollow inside a shell that is golden brown and crisp on the outside.

3. HOW TO MAKE CREAM PUFFS (SEE PAGE 526)

   Step 6

   Bring water, butter, sugar, and salt to a boil. Turn off heat, and add flour all at once.

   Step 7

   Return to heat, and dry the mixture by stirring constantly.

   Step 8

   After adding the eggs, test for proper consistency.

   Step 9

   Dip a biscuit cutter in flour and mark baking sheets.

   Step 10

   Use a pastry bag to pipe shapes to fit in flour circles.

   Step 11

   When finished baking, poke a hole and fill with pastry cream.