PATÉ AUX CHOUX (Choux Pastry)
YIELD: 5-8 éclair shells or 7-10 cream puff shells
¼ c. / 60 mL / Butter½ c. / 125 mL / Water
½ c. / 125 mL / All-purpose flour
Pinch / f.g. / Salt
2 / 2 / Large eggs (room temperature)
1. Preheat oven to 3750F 91900C). Lightly grease a cookie sheet.
2. Combine the butter and water in a heavy, 2-qt. (2 L) saucepan. Cover, and bring to a boil over medium heat.
3. Combine the flour and salt. All at once, add the dry ingredients to the boiling water and butter.
4. Turn heat to low and stir the paste vigorously with a wooden spoon. The dough will form a ball in the centre of the pan after a few strokes.
5. Cook the paste, flattening and turning the ball of dough against the sides of the pan, drying the paste as much as possible. This will take about 3-5 min of continuous beating. A film will form on the bottom of the pan; don’t let it burn.
6. Remove the saucepan from the heat and transfer dough to a deep mixing bowl.
7. Allow the dough to cool 3-4 minutes before adding the eggs so they won’t “cook” when they come in contact with the dough. Beating the dough helps to speed the cooling process.
8. Add the eggs one at a time, beating well after each addition (use an electric mixer). The dough will appear slippery at first, but will become sticky, and then smooth again.
9. After all the eggs are incorporated, the dough should be stiff enough to hold a peak when a spoon is lifted out of it.
10. Spoon batter into mounds, using a rounded tablespoon for each, placing ~ 5 cm apart on prepared cookie sheet.
11. Using a wet finger or spoon, smooth any points or rough edges of paste (otherwise, it may burn before pastries are cooked).
12. Bake for 25-35 minutes, or until golden brown. Reduce heat to 2500F (1100C), and bake an additional 10-15 minutes to further dry out shells without excessive browning.
13. After removing from oven, puncture them on the side or bottom with the tip of a sharp knife to allow any residual steam to escape (prevents sogginess). Cool completely on a wire rack.