Pat a Choux
Pat a choux (pronounced pot a shoe) is a sweet, French dough used to make cream puffs, eclairs, profiteroles, and lots of other pastries. I used it to make my Cream Puffs, and I bet you’ve used it before, too!
French cooking can be kind of daunting sometimes, but this dough could not be easier! Basically, it’s just the combination of butter, water, flour, and eggs. I always add some sugar though, and sometimes I might add a little vanilla, or a pinch of cinnamon. It’s just so versatile and easy to make!
Pat a Choux
- 4 tbsp. butter
- 1/2 c water
- 1/2 c flour
- 1 tsp. sugar
- 2 eggs
Bring the butter and water to a boil in a saucepan. Meanwhile, sift the flour and sugar. Add the flour mixture to the butter-water mixture off the heat and stir it until it pulls together into a ball. Cook it for 1-2 minutes over low heat, just to cook out the raw flour flavor.
Whip the eggs slightly in a separate bowl and slowly add them to the dough. Beat it with a wooden or plastic spoon until it becomes a thick paste, like above.
Then put the dough in a piping bag fitted with tip#12. Pipe it into these cute little swirls on a greased baking sheet. (You could also use a mini ice cream scoop!) Dip your finger in a bowl of water and push down the little tips on top, otherwise they’ll burn!
Bake at 400 degrees for 20-25 minutes, or until they’re puffed and golden.
They should have this little hole in the bottom. That’s how you fill them! But if they don’t, then just cut a little slit in the side to fill them.
If you’re making eclairs, then just pipe a straight line of dough and bake them the same way. Fill them by cutting a slit in the top, piping in the filling, and covering it with chocolate once you’re done!
Once you’ve baked all your little cream puffs, profiteroles, etc. you can fill them with aaannnyyyything you want! I’ve really gotten into cream puffs, so I’ll be posting lots of yummy recipes and ideas soon! Happy Baking!
(Picture at the top of page URL: http://sweets.seriouseats.com/pastry/)