Wednesday, August 24, 2011
Cream Puff Pastry Dough : Pâte à choux
Preheat the oven at 400°F.
Cream Puff Pastry Dough :
1 cup water
1/4 tsp salt
1 tsp sugar
7 Tbsp unsalted butter, cut into 1/2 inch cubes
1 1/4 cups AP flour
Combine the water, salt, sugar and butter in a saucepan. Bring to a boil. The butter must be completely melted by the time the liquid boils, so adjust the heat as needed.
Aside from the stove, immediately dump all of the flour at once into the saucepan. Using the wooden spoon, stir to make the mixture come together into a thick paste. Reduce the heat to medium-low, continue stirring until the dough stop sticking to the saucepan.
Transfer the dough to the bowl of a heavy-duty stand mixer fitted with the paddle attachment. Add the eggs one by one, letting each addition absorb into the dough before adding more.
Use the dough immediately. Transfer it to a pastry bag and piped for the most uniform shapes.
Brush the piped dough with some beaten eggs.
Cook for 25-30 minutes.