Cool and Perfect Eclaires, Pate a Choux, Relampagos

Cool & Perfect Pate a Choux

Learn How To Make Perfect Pate a Choux with this Simple Picture Tutorial. This Basic Recipe will become a staple of your Pastry kitchen. You’ll be enjoying Cream Puffs, Profiteroles, Éclairs, and Gougeres in no time!

INGREDIENTS

    • cup water
    • 1/2 cup (1 stick) unsalted butter
    • 1/2 teaspoon sugar
    • 1/4 teaspoon salt
    • cup all purpose flour
    • large eggs

INSTRUCTIONS

    1. Preheat the oven to 425 degrees F.
    2. Place the water, butter, sugar, and salt in a saucepan. Place over medium-high heat and cook until the butter is completely melted and the mixture is simmering.
    3. Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
    4. Transfer the mixture to a mixing bowl, and beat on medium speed.
    5. Drop in the eggs, one at a time, while continuing to beat. Allow each egg to become fully incorporated, before adding the next (about 30 seconds to a minute).
    6. Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff.
    7. Bake time can range from 20-40 minutes, depending on size. Remove from the oven when they are puffed, golden brown, hollow, dry, and light.