Pate a Choux – Time for Elcairs & Cream Puffs

Pate a Choux  - Eclairs & Cream Puffs

I cannot find pastry recipe easier than this. If you have never bake before and baking something impressive looking is your new year resolution, you really must give this recipe a try!

Here are  the ingredients:

  • 1 cup of water
  • 6 tlespoons  (3 oz)
  • 1 tablespoon of sugar
  • 1 bit pinch of salt
  • 5 3/4 oz AP flour
  • 1 cup of eggs (3 eggs and 3 whites)

Boil water, butter, sugar.  My trick is using a non-stick wide pan to cook with medium – low heat.  Nothing sticking to the bottle of the pan.  It is so clean and effortless to cook out the excess moisture.  Add flour and continue to stir until all flour is incorporated without any lump of flour pocket.  Here is how it should look like when it is done cooking out and a nice dough ball can be formed.

Pate a Choux - cooked dough

Transfer to mixture to your stand mixer (you can do this by hand and I used to do that, but using stand mixer is soooo much easier!)  Let  the cooked dough cool down for 5 minutes.   Use paddle attachment and start in lowest speed.  Slowly and gradually add egg to mixture.   Once all eggs have been added and mixture is smooth you are now ready for pipping.  Bake in 425F oven for 15 minutes first then reduce heat to 350F and continue to baking another 10 minutes.

For eclairs, you just pick a bit star tip and pipe straight line.

For cream puff, I want to add extra crunch texture, so I make a basic short crust disk pastry to place on top of the tiny ball size of dough.


4 Comments Add yours

  1. KathSunga says:

    Thanks a lot for posting the procedure!

    By the way they all look yummy!

    1. maguro says:

      thanks very much!! it is a bit magical when you see pastry grow in hot oven!

  2. you made it look easy, thanks for sharing! :)

    1. maguro says:

      Thanks =) it is not only easy. It is a lot of fun pipping dough. Don’t let the pipping bag scare u away ;-)

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