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PATE A CHOUX – CHOU PASTE

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PATE A CHOUX – CHOU PASTE

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Ingredients

140 grams all purpose flour
120 grams Butter
4 Eggs
240 millilitres Water
For sweet Pata a choux
120 millilitres Water
120 millilitres Milk whole
10 grams granulated sugar
120 grams all purpose flour
4 Eggs
baking tray well greased
wooden spoon
piping bag with nozzle
sauce pan
  • Medium

Ingredients

  • For sweet Pata a choux

Directions

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Pate a choux is also called Choux paste or pastry or Chou dough and is a basic dough for many savory and sweet dishes.

Pate a chou is the base for traditional cakes such as the Gateau St. Honoré, Paris-Brest and the Croque- em-bouche or individual pastries like éclairs and the children favorite Choux puffs.
But choux paste it can also be fried into Beignets, Crullers and Churros, or used as the base for hot soufflés and mixed with mashed potatoes for Dauphine potatoes. In Austria this same basic dough is also used to make sweet knoedels (dumplings), where a fruit or pieces of it are encased into pate a choux filled and then poached before being tossed in toasted crumbs and melted butter.
In the cold kitchen, choux puffs are often filled with a chicken liver, smoked fish or other savory mousses or Rillettes for cocktails.
Crispy baked filled or plain they are used as garnishes for consommés called profiteroles or as Gougère (cheese puffs).

 

  1. Combine the liquid with the butter and salt (and sugar for sweet pâte à choux) in a sauce pan and bring to boil.
  2. Add all flour at once and stir vigorously with the wooden spoon over fire until the mixture is completely smooth and does not stick to the bottom of the pan anymore.
  3. Take the pan off the fire and let cool for a few minutes, then incorporate the eggs one at a time. The dough needs to become shiny and soft during that process and each egg needs to be fully incorporated before the next one can be added.
  4. Remove the pâte à choux from the pan and fill into a piping bag. Do not chill the dough and used pipe it while it is still warm and fresh.
  5. Dress the dough onto a greased baking tray making small round heaps in any size you may require. Other shapes than round puffs can be dressed accordingly. In general it works best if the piping bag is hold upright as shown in the picture. Leave ample space in-between the individual piped puffs as they will expand during baking.
  6. Moisten your finger with little water and smoothen out the top (peak) of the piped dough heaps.
  7. Bake in a preheated oven at 200 C or 390 F for approximately 10 minutes until golden brown and crisp. When done immediately make a small hole into the bottom of the puff with a paring knife. This is done in order to release steam within the puff and keeps them crisp.
  8. Once the puffs have completely cooled on a wire rack, they are then ready to be filled, glazed dipped or used in any which way you may prefer.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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