Pate a Choux (Cream Puff Pastry)
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Martha Stewart Living, September 1997
- Yield Makes about 30
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Ingredients
- 4 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
- 1/2 cup plus 1 tablespoon water
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 large egg white
Directions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Combine butter, salt, and 1/2 cup water in a small saucepan, and place over medium heat. Cook until butter is melted and the water just comes to a boil.
- Remove from heat, add flour, and stir rapidly. Return the pan to the heat, and cook mixture, stirring constantly, until it comes together and pulls away from the sides of the saucepan, about 5 minutes. Remove saucepan from heat, and let cool for 5 minutes.
- Add eggs one at a time, beating until they are completely incorporated and the pastry is smooth. Transfer the pastry to a bag fitted with a small coupler. Pipe about 1/2 tablespoon of the pastry into a mound on the prepared baking sheet; continue piping until all the pastry is used, spacing pastry about 1 1/2 inches apart. Combine egg white with remaining 1 tablespoon of water, and brush the top of each mound with the egg wash. Bake until the puffs are golden brown all over, about 30 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.
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I think mmsrjs meant to say her mother used 1/8 TEAspoon salt not 1/8 TABLEspoon. I measured out 16 pinches of salt into my Tablespoon measure, and had plenty of room to go. An eigth a Tablespoon of salt would ruin your pate a choux. I researched this on the web: PINCH = 1/16 teaspoon 2 pinches = 1 dash. DASH = 1/8 teaspoon ... Alternately, a pinch of salt is however much you can put between your thumb and forefinger. Also consider, table salt is supposedly saltier than sea salt.
Hi Martha. I really love this recipe. It's the most simplest recipe but yet good.The texture
This was a failure. How much is "1 Salt".....1 tsp. was too much. Also, what are you suppose to beat the eggs in with, mixer, fork, huh?
This recipe is super simple and really good. I like the buttery light flavor of the pastry. The pastry is simple enough that any filling will go with it (simple whipped cream, chocolate mousse, or bavarian cream). The flavor of the pastry doesn't compete with any of these fillings. The egg wash does make the pastry a more golden brown and also adds a little sheen to the cooked pastry. I've made them both ways....with and without the egg wash, but I definitely prefer it with.
Have loved these little morsels all my life, this recipe is close to my Mother's. she used 2 large eggs, and 1/8 tablespoon salt. 1/2 cup unsifted flour. Baked at 400 degrees for 35 to 40 minutes. Above recipe calls for egg wash which I will try next week. May make mine more golden brown.