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How to make Pate a Choux - How to make Cream Puff Do...

Worldwide Culinary Apprentice Follow
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  • 5 years ago
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Thank you for watching my video on :How to make Pate a Choux-How to make Cream puff Dough-How to make Profiterole Dough
In that video I demo how to make a Pate a Choux recipe. That pate a choux is very easy to make. You can make profiteroles and choux chantilly. You can fill them up with many different food preparation.
Here is a link if you want to learn piping techniques for choux and Éclairs:
https://www.youtube.com/watch?v=d4JC-EmOGZ4
Thank you for watching and sharing!!!
How to make cream puffs
Recipe:
250 g water
110 g cubed butter,
Pinch of salt
Pinch of sugar
140 g all-purpose sifted flour
4 to 5 egg
Procedure
Put the water, butter, salt, and sugar in a saucepan and bring to a boil.
As soon as the mixture reaches a boil and the butter
is completely melted, take it off the heat and add all
of the flour at once. The flour should be added to the water mixture as soon as it boils; if the water boils too long, the proportion of the liquid to dry ingredients will change.
Place the pan back on a medium flame and stir vigorously with a whisk or wooden spoon for about 30 seconds, or until the mixture thickens and forms a mass that does not stick to the pan. The mixture must be dried out by stirring over heat for another minute or two. Do not over dry it or it will be greasy.
Remove the pan from the heat and transfer the mixture to a clean bowl.
Add the the eggs to the dough one at a time, making sure that each is fully incorporated before adding the next. The eggs can be added by hand using a wooden spoon or in the mixer using the paddle. The mixture should be firm but smooth. It has absorbed enough eggs when: the spatula lifted out of the bowl forms a ribbon connecting the spatula to the batter; a finger run through the batter leaves a channel that fills in slowly; a dollop of batter lifted on a spatula curls over on itself and forms a hook.
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