Pâte à Choux | Choux Pastry Cooking Method: Bake

PREP: 20 COOK: 10 - 12 READY IN: 45

Cuisine: Desserts
Ingredients: Gather Mise en Place:
☐ 1 cup water or milk Yield/Servings: 3 servings
☐ 1/3 cup (80 g) butter
Learning Goals:
☐ Pinch of salt
☐ 1 tbsp sugar - understanding weighted measurements
☐ 1 cup flour - following proper recipe comprehension
☐ 4 whole eggs - gathering ingredients mise en place
- maintaining a clean sanitary kitchen environment
Plus:
1 egg for egg wash (share with the bench across from you)

All workbenches pastry will bake at the same time.

The oven door must not be opened for the fist 10 mins.
Prior to tasting and product evaluations:
• all work areas cleaned & sanitized.
• check under your workbench for items on the floor.
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Additional Ingredients: • clean the shelves of your workbench of flour and spills.
- see over for glaze recipes • side duties must be completed by all group members.
• no food can be sampled or eaten in kitchen areas.

Proper cooking methods and culinary terminology from the recipe must be
respected and used during any communications in the kitchen.

Instructions/Preparation:
☐ Preheat the oven at 425ºF (200°C)
☐ In small sauce pot on high heat, bring liquid (water, milk, etc.) and fat (usually butter) to a rolling boil.
☐ Salt and sugar is added to liquid. Reduce heat to low or off. Add flour all at once,stir with wooden spoon.
☐ Stir with wooden spoon to form a thick paste. On low heat, keep stirring to develop gluten & dry the dough a little.
☐ After 2-3 mins. a film will start to develop on the bottom of the pot; it's done. Now, cool to room temperature.
☐ Place the dough into a mixing bowl. Once cooled, add the eggs, one at a time, with wooden spoon/spatula, mix.
☐ Be sure that you are mixing in the egg thoroughly before adding another.
☐ Consistency check: the batter will be sticky between thumb and index like chewing gum.
☐ When batter is thoroughly mixed, add the batter to a pastry bag using a fluted tip.
- you can also use a food storage bag with one of the bottom corner cut off (approx 1/2 cm)
☐ To continue by making profiteroles, or your desired application, on a non stick cookie sheet, silpat or parchment paper
pipe each individually on the sheet, giving enough room for each to expand.
☐ Wet index finger tip and moisten down the peak tip so the profiterole is evenly shaped. Brush egg wash on each.
☐ Bake at 425ºF (200°C) for 10 to 15 minutes, to achieve initial expansion, then turn down heat to 350ºF (150°C)
and continue to bake until golden, about another 10 minutes. Do not open the door for the first 10 minutes.
☐ The choux will be baked through once they are golden crispy color.
☐ Once cooled, decorate filling each puff and coat with icing sugar or one of the glazes listed on the back of this recipe.

St. Joan of Arc C.S.S. Hospitality

How To Make Glaze for your Pate a Choux

Choose one of the recipes below if you wish to glaze or sugar your puffs once they
have cooled.

Vanilla Donut Glaze:

• 3/4 cups powdered sugar

• 1½ tablespoons milk

• 1 teaspoon vanilla extract

Chocolate Donut Glaze:

• 3/4 cups powdered sugar

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons milk

• ½ teaspoon pure vanilla extract

Cinnamon Sugar:

• ½ cups granulated sugar

• 1 tablespoon cinnamon

• A pinch of salt

• Mix the ingredients in a medium bowl for the recipe you would like to make.

o For glazed, dip each puff individually into the mixture, place on
parchment lined baking sheet to dry.

o For Cinnamon sugar toss each puff in the mixture to coat.