Pate a choux

Pate a choux

FOR 400 FR. DOUGH 30 minutes
FiveStar: 
No votes yet

INGREDIENTS

For the Pate a choux

  • 80 gr. milk
  • 80 gr. water
  • a small pinch of salt
  • 75 gr butter, cubed
  • 115 gr. bread flour
  • 150 gr. eggs

DIRECTIONS

For the Pate a choux

Bring the milk, water, salt and butter to a boil over medium heat, stirring constantly. Once the butter has melted, add the flour all at once and stir vigorously to combine. Continue to stir until the mixture forms a mass and pulls away from the sides of the pan, about 3 minutes. Transfer the mixture to the mixer and beat on medium speed with the paddle attachment until the mixture cools down. Add the eggs 1 at time, beating until smooth after each addition and checking the consistency of the dough. Stop adding eggs when the dough slowly slides down the paddle. Τhe pate a choux is ready to be piped and baked.

For the Pate a choux

  • 80 gr. milk
  • 80 gr. water
  • a small pinch of salt
  • 75 gr butter, cubed
  • 115 gr. bread flour
  • 150 gr. eggs

For the Pate a choux

Bring the milk, water, salt and butter to a boil over medium heat, stirring constantly. Once the butter has melted, add the flour all at once and stir vigorously to combine. Continue to stir until the mixture forms a mass and pulls away from the sides of the pan, about 3 minutes. Transfer the mixture to the mixer and beat on medium speed with the paddle attachment until the mixture cools down. Add the eggs 1 at time, beating until smooth after each addition and checking the consistency of the dough. Stop adding eggs when the dough slowly slides down the paddle. Τhe pate a choux is ready to be piped and baked.

YL Gift Card

Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project or a wonderful meal at Psomi & Alati.
MORE

Comments

@Yiannis Lucacos

INSTAGRAM FEED

FOLLOW ON INSTAGRAM

Stay informed

Register to receive our newsletter.
SUBSCRIBE TO OUR NEWSLETTER