Pate a Choux
Martha makes a batch of pate a choux dough, a versatile base for sweet desserts and savory hors d'oeuvres.
Pate a Choux
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Pate a Choux
Martha makes a batch of pate a choux dough, a versatile base for sweet desserts...
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Martha Stewart Living, November 2005
- Yield Makes enough for 3 dozen cream puffs
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Ingredients
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs, plus 1 large egg white
Directions
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
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hmmm
I converted this into a wheat free/ Gluten free ... added Basil, cheese and onion powder... It was out of this world!
For the temperature etc, you need to go to which ever recipe you want to make such as eclairs or profiteroles. The directions for each one are there and very clear. Just click on which one you wish to make. I just saw the show on Hallmark and it looks very easy. I have watched these made on several cooking shows and I think I will finally try it. Thanks Martha !
this recipe is not clear at last stage , from my experience , eggs is the important part which should add gradually particular the last one til its texture of dough is soft and drop easily but can hold in shape on your tray
What temperature should the oven be set at and bake for how long?
I saw this on the Today show this morning and knew that they would be amazing, as all things Martha are. So I had a girlfriend over and we whipped up a batch. They were super simple and incredibly yummy. My only question is can these be made ahead and stored in the fridge or freezer for a few days?
They are with the recipe for the Eclairs: http://www.marthastewart.com/recipe/eclairs-with-maple-espresso-glaze
What are the baking instructions??