Pate a Choux (pronounced Paht uh shoo) is a French term that means cream puff dough or cream puff paste. Pate a Choux is a cooked mixture of water, butter, and salt. After being brought to a boil, the heat is reduced before adding in the all-purpose flour. The flour is stirred into the liquid creating a dough. The dough is stirred until it has dried out and pulls away from the sides of the pot.
The cooked dough is transferred to a mixer. Many professionals will use the paddle when other individuals prefer the dough hook attachment. The dough is mixed on medium-high speed, creating a high volume of air circulation in the bowl. This will bring the dough to room temperature before the eggs are gradually added, incorporating it into the dough. It’s important not to add the eggs while the dough is still hot. By doing so, the eggs will begin to cook. This is caused by the heat that is being released from the dough. If this mistake is made, the pate a choux will not rise when it is baked.
Eggs are added into the dough one at a time. It is essential to monitor the eggs every time one is added to the dough. After one is mixed into the dough, then it will begin separating into smaller pieces. While it continues to mix, it will start to form a paste-like consistency. Add in another egg and repeat the process. It's essential to remember to scrape down the sides of the bowl after two eggs are added. This is done for the mixture to maintain the correct paste-like consistency, so after it is piped, it will keep its shape.
By the time all of the eggs have been added, the mixture will have a paste-like consistency. The Pate a Choux can be piped into different shapes and sizes before being egg-washed and baked. Egg washing after piping is an option but not necessary. It is done if you are desired for the pastry to have a deeper golden brown color. Selecting a round tip is ideal for piping cream puff and éclair shells. Choosing a different tip, piping pate a choux can be used to create different showpieces. Deep frying is another option.
The cooked dough is transferred to a mixer. Many professionals will use the paddle when other individuals prefer the dough hook attachment. The dough is mixed on medium-high speed, creating a high volume of air circulation in the bowl. This will bring the dough to room temperature before the eggs are gradually added, incorporating it into the dough. It’s important not to add the eggs while the dough is still hot. By doing so, the eggs will begin to cook. This is caused by the heat that is being released from the dough. If this mistake is made, the pate a choux will not rise when it is baked.
Eggs are added into the dough one at a time. It is essential to monitor the eggs every time one is added to the dough. After one is mixed into the dough, then it will begin separating into smaller pieces. While it continues to mix, it will start to form a paste-like consistency. Add in another egg and repeat the process. It's essential to remember to scrape down the sides of the bowl after two eggs are added. This is done for the mixture to maintain the correct paste-like consistency, so after it is piped, it will keep its shape.
By the time all of the eggs have been added, the mixture will have a paste-like consistency. The Pate a Choux can be piped into different shapes and sizes before being egg-washed and baked. Egg washing after piping is an option but not necessary. It is done if you are desired for the pastry to have a deeper golden brown color. Selecting a round tip is ideal for piping cream puff and éclair shells. Choosing a different tip, piping pate a choux can be used to create different showpieces. Deep frying is another option.
FILLING AND GARNISHING
After it has been baked, the pate a choux should have doubled in size, leaving an opened center. If this is not the result, it is because the paste was too runny. If the pastry is too dense, too much flour was added to the liquid. The center of the baked pate a choux should have a light, opened center, enough space for the filling to be piped in.
Pastry Cream is the most commonly used filling for cream puffs and eclairs. Before it is piped, the custard should hold a firm yet thin consistency so it can be piped cleanly into the pastry. Another filling that's commonly used is Crème Chantilly. Crème Chantilly is heavy cream that had been whipped to a stiff peak. Vanilla extract, and sometimes powdered sugar, is whipped in the heavy cream to enhance the flavor. Two different methods can be used to pipe the filling in:
To expand creativity, both creams can be flavored with other ingredients to enhance the pastry’s taste. Two ideas to garnish either pastry can be: dusting the top surface with powdered sugar. Another option is by dipping the top half cleanly into tempered chocolate. After it has been dipped, garnishing the pastry with nuts or crisp rice, is an excellent addition for added texture.
After it has been baked, the pate a choux should have doubled in size, leaving an opened center. If this is not the result, it is because the paste was too runny. If the pastry is too dense, too much flour was added to the liquid. The center of the baked pate a choux should have a light, opened center, enough space for the filling to be piped in.
Pastry Cream is the most commonly used filling for cream puffs and eclairs. Before it is piped, the custard should hold a firm yet thin consistency so it can be piped cleanly into the pastry. Another filling that's commonly used is Crème Chantilly. Crème Chantilly is heavy cream that had been whipped to a stiff peak. Vanilla extract, and sometimes powdered sugar, is whipped in the heavy cream to enhance the flavor. Two different methods can be used to pipe the filling in:
- Bottom/Side: Using a paring knife, make a small incision either at the bottom (cream puffs) or in the shorter end (eclairs). Using a round pastry tip, poke it into the hole where the incision had been made. Carefully begin piping the filling into the pastry. The pate a choux shell will start to feel substantial while the filling is being added. Depending on the thickness between the outer surface and center, the pastry tip can be directly pressed into the pastry.
- Half Sliced: Carefully slice the side of the pastry less than halfway to the center. Carefully lift the top and remove any extra pastry in the center, and begin piping in your filling. Pipe enough so after you enclosed it, the center is completely filled.
To expand creativity, both creams can be flavored with other ingredients to enhance the pastry’s taste. Two ideas to garnish either pastry can be: dusting the top surface with powdered sugar. Another option is by dipping the top half cleanly into tempered chocolate. After it has been dipped, garnishing the pastry with nuts or crisp rice, is an excellent addition for added texture.
The images above indicate how each method is used. There are different techniques to add the filling into a cream puff or an éclair. The pictures on the right use the half-sliced method to fill the pastry. The other four declares the bottom/side method for both pastries. Either the incision is being made using a paring knife or the pastry tip is pushed and piped.
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Pate a Choux can be piped to making decorative showpieces like these. Selecting a different shape and size pastry tip adds a different design after it is baked. Here we have are swans that were piped using a large, star tip and small, round tip. The design of each is different as is the size with a crème Chantilly filling. |
