Choux Pastry (Pâte à choux) after Supper

Choux Pastry (Pâte à choux) after Supper keeps the shopping list focused on unsalted butter 226g, whole milk 520g, and all-purpose flour 248g. It serves 150 4 cm rounds.

Count on 20 minutes of prep, 35 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup unsalted butter 226g, cubed
• 2 cups whole milk 520g
• 2 cups all-purpose flour 248g
• 1¼ teaspoons kosher salt
• 1 teaspoon granulated sugar
• 5 large eggs plus 1 additional egg if needed

How the cooking goes

1. Measure and prepare all ingredients before starting. Combine the flour, salt, and sugar in a container and keep it to one side. Crack the eggs into a separate bowl and keep it to one side.
2. Put the butter and milk to a high-sided, heavy-bottomed saucepot. Heat on high until the milk just reaches a boil and the butter is fully melted simultaneously. Do not allow the milk to continue boiling.
3. Put the flour mixture all at once and stir with a wooden spoon to incorporate. Once the mixture begins to thicken, stir vigorously to smooth out any lumps.
4. Continue cooking on high heat, stirring constantly, until a cohesive dough (panade) forms, pulls away from the sides of the pot, and leaves a coating on the bottom. This takes approximately 2 minutes and indicates enough moisture has evaporated for a pipeable paste.
5. Move the dough to the bowl of a electric mixer fitted with the paddle attachment. Beat on medium-high to release steam.
6. Once the dough stops steaming, add the eggs one at a time on medium speed, beating fully after each addition. Continue until the paste is smooth, shiny, and passes a consistency test: drag a finger through the paste and the trench should close slowly, and the paste should fall from the spatula in a thick V shape. If all 5 eggs are incorporated and the paste is still too stiff, beat an additional egg separately then add it in stages, testing after each addition.
7. Put any mix-ins called for in your specific recipe. Transfer the paste to piping bags. Use immediately or refrigerate.
8. Brush the tops of the piped pastry with egg wash (beaten egg).
9. Oven-bake piped choux at 350°F convection or 375°F conventional until deeply golden and hollow inside. You baked these pictured for 20-23 minutes for 4 centimeter gougères. Rotate the trays after 10 minutes. Timing will vary by size and shape.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Desserts, open Peanut Butter Buttercream Whipped for Cakes and Peanut Butter Blondies for the Dessert Plate.