PÂTE A CHOUX
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
1 Parts Liquid : 1/2 Part Fat : 1/2 Parts Flour : 1 Parts Egg
YIELD: 168 g
  • Liquid          [ 56 g ]
  • Fat              [ 28 g ]
  • Flour           [ 28 g ]
  • Egg             [ 56 g ]
(x 2) YIELD: 336 g
  • Liquid          [ 112 g ]
  • Fat              [ 56 g ]
  • Flour           [ 56 g ]
  • Egg             [ 112 g ]
(x 4) YIELD: 672 g
  • Liquid          [ 224 g ]
  • Fat              [ 112 g ]
  • Flour           [ 112 g ]
  • Egg             [ 224 g ]

tECHNIQUE

Comments
  • Mixing Method: Wooden spoon is sufficient for small batches. 
  • Mixing Method: A standing mixer or paddle attachment is more suitable for large batches and note that the dough puffs more during cooking; electric mixers allow for more uniform air incorporation.
  1. In a pot large enough for all ingredients, bring water and butter to a simmer over high heat. 
  2. Reduce the heat to medium, add the flour and stir rapidly.  The flour will absorb the water quickly and a dough will form and pull away from the sides.
  3. Keep stirring to continue cooking the flour and cook off some of the water; another minute or two. Then remove from heat.
  4. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.  (If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes,or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot.  This prevents the eggs from cooking to quickly; prevents coagulation.)
  5. Add the eggs one at a time mixing rapidly until each is combined into the paste.  The paste will go from shiny to furry, slippery to sticky as the egg is incorporated.  The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
  6. Measure out required portion sizes, and store for future use. Covering tightly (once cooled) to prevent skin from forming on top.
Comments
  • Window Pane Test: n/a.
  • Liquid:  Water for Savoury.  Milk for Sweet.
  • Fat:  Butter is Ideal.
  • Flour:  11-13% Protein content. AP flour is cost-effective.
  • Flour:  Sifted flour is ideal for less clumps due to starch gelatinization.
  • Standard large egg weight:  56 grams.
  • Kneading Time: n/a.
  • Dough can be used immediately.
Storage
  • Fridge: Can be stored for up to one day
  • Dough can be frozen for future use. Portion into required size before freezing.
Dough Variations
  • Savory (Gougeres): Use one tablespoon (for based recipe) of finely grated Parmigiano-Reggiano  added along with the eggs.
  • Sweet: Dissolve one tablespoon (for base recipe) of sugar liquid and fat.
Cooking Techniques
  • Fry: Pipe or spoon choux paste into hot oil for doughnuts and cook for 5 minutes or until done. [Temperature: 375°C] Beignets
  • Bake: Spoon or pipe onto a baking sheet, press the peaks down with a moistened finger to prevent burning and bake in a hot oven. [Temperature: 400-425°C for 10 minutes, then 350°C for approximately 30 minutes.] Profiteroles, Cream Puffs, Eclairs
  • Boil: Pipe into simmering water and remove when they float. Saute in brown butter to golden brown colour. Parisienne Ghnocchi