Pâte á Choux

 

Pâte á Choux

 

 

Choux pastry has become one of my favorite recipes to work with. Its versatility is incredible, allowing for a wide range of sweet and savory creations. As a private chef, I really value recipes that make my work easier and help me save time without compromising on quality.

 

In the fast-paced environment of service, where time is precious and every preparation counts, having a base recipe that can transform into a variety of dishes is invaluable. With just a few tweaks, this dough can become profiteroles, éclairs, chouquettes, churros, Parisian gnocchi, or even Brazilian pão de queijo. It’s this adaptability that makes me fall in love with it over and over again.

 

Here’s the basic recipe for pâte à choux:

 

Ingredients:

 

  • 115g of butter
  • 120ml of water
  • 120ml of semi-skimmed milk
  • ¼ teaspoon of salt
  • 125g of flour
  • 4 beaten eggs

 

Egg wash:

 

  • 1 beaten egg
  • 1 tablespoon of milk

 

Variations:

 

  • Profiteroles, éclairs, and chouquettes
  • Cheese puffs, Parisian gnocchi: Add 125g of your favorite aged cheese (e.g., Parmesan, Comté, Gruyère)

 

To save time, I usually follow this process:

 

  1. Combine the butter, milk, water, salt, and sugar in a saucepan and bring to a boil.
  2. Once it boils, remove it from the heat and add the flour. Stir with a spatula until a dough forms and pulls away from the sides of the pan.
  3. Transfer the dough to a bowl. If you have a KitchenAid, use it with the paddle attachment.
  4. Add the eggs one at a time until you achieve a smooth yet firm dough.
  5. Transfer the dough into a piping bag.
  6. At this point, divide the dough into two portions. Put one portion into a piping bag.
  7. Add 60g of aged cheese to the dough remaining in the bowl. Mix well and transfer this dough into another piping bag.

 

Now you have two different doughs, ready to make four creations.

 

For profiteroles and éclairs:

 

  • Pipe the dough into the desired shapes onto a baking tray lined with parchment paper.
  • Brush the tops with the egg wash.
  • Bake at 180°C (350°F) for about 20 minutes, or until golden brown.
  • Let cool and fill with your favorite filling.

 

For the cheese dough:

 

Parisian gnocchi:

 

  • Cut a wide tip on the piping bag and pipe small gnocchi-sized pieces over boiling water.
  • Boil the dough for about 3 minutes, or until they float.
  • Chill the gnocchi. Before serving, pan-fry them until crispy and golden.
  • Serve with your favorite sauce. I prefer a Beurre Blanc with mild Gorgonzola and serve them with al dente steamed vegetables.

 

Cheese puffs:

 

  • Pipe onto a baking tray lined with parchment paper.
  • Bake at 180°C (350°F) for about 15 minutes.