7 INGREDIENTS • 12 STEPS • 2HRS 10MINS

Pâte à Choux

Name: Pâte à Choux
Total time: PT7800.0S
Yield: 6
Ingredients: 165 milliliter Milk; 165 milliliter Water; 3 gram Salt; 3 gram Granulated Sugar; 132 gram Butter; 198 gram Cake Flour; 331 gram Egg

Craft perfect pâte à choux with this recipe for airy, golden eclairs. This method ensures a crisp exterior and hollow interior by boiling milk, water, and butter, then combining with flour and eggs, followed by precise baking for a light and versatile pastry base.

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2HRS 10MINS

Total Time

Ingredients

Servings

us / metric

Pâte à Choux

2/3 cup

Milk

2/3 cup

Water

as needed

Salt

1 tsp

Granulated Sugar

4.5 oz

Butter, cubed

1 1/2 cups

Cake Flour, sifted

1 1/3 cups

Cold Eggs

Love This Recipe?

Crime Scene Kitchen

Bakers must decode what type of dessert was made using just crumbs and a few elusive clues. Tune in Thursdays at 9/8c on Fox. Stream next day on Hulu.

Cooking InstructionsHide images

step 1

Preheat the convection oven to 390°F.

step 2

In a heavy metal saucepan bring the Water (2/3 cup), Milk (2/3 cup), Salt (as needed), Granulated Sugar (1 tsp) and cubed Butter (4.5 oz) to a boil.

step 3

Remove pot from the flame and add Cake Flour (1 1/2 cups) in one shot.

step 4

Stir vigorously with a wooden spoon until combined.

step 5

Continue to stir over medium flame for 5 minutes. Make sure to cook out the starch and the liquid, about 175°F.

step 6

Remove from heat and pour mixture into a mixer fitted with a paddle attachment.

step 7

On high speed, whip for 1 minute to release steam, and continue to whip until cooled to 145°F. Then begin to add Eggs (1 1/3 cups) 2 at a time.

step 8

Continue to mix, scraping down in between, until the mixture is smooth.

step 9

Transfer to a piping bag fitted with 869 tip for eclairs. Flatten out on a marble counter and remove any air bubbles. Let rest at room temperature for 1.5 hours.

step 10

Prepare a sheet tray lined with parchment.

step 11

Pipe eclairs about 6 inches long, coat the tops on pan spray or powdered sugar. This will help add shine but also prevent them from bursting.

step 12

Bake: Bake at 390°F for 10 minutes. Reduce oven to 325°F and continue to bake for 35 minutes, until choux are completely dry.

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