Pâte à Choux by Chef Dominique Ansel

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  • Опубликовано: 15 июн 2020
  • Our Pâte à Choux from my new cookbook, Everyone Can Bake, is one of the most versatile bases in all of pastry. Depending on what shape you pipe it in, it can be used to make cream puffs, profiteroles, éclairs, Paris-Brest, and more.
    Here, I fill mine with pastry cream (the recipe is a few videos back and also in the book). Here's what you'll need:
    INGREDIENTS
    75g (1⁄3 cup) water
    70g (1/4 cup) + 1 tsp whole milk
    75g (5 1/2 tbsp) unsalted butter
    3g (1 tsp) sugar
    2g (1 tsp) salt
    100g (2/3 cup) AP flour
    150-200g (3-4 large) eggs
    20g (1 large) egg yolk
    EQUIPMENT
    Stand mixer w/ paddle
    Piping bag w/ large round plain tip (at least 1/3 in/1 cm opening)
    1. Preheat oven to 375°F (190°C). Line sheet pan w/ parchment.
    2. Combine water, milk, butter, sugar, & salt in a pot. Bring to boil over medium hear, stirring occasionally. Add flour, stir vigorously w/ spatula until dough comes together, 1-2 min. Cook, stirring, until a film starts to form at the bottom of the pan, 1-2 min. Keep going until film completely covers bottom of the pot, 4-5 min. Remove from heat.
    3. Transfer dough to stand mixer bowl w/ paddle (or a large mixing bowl). Mix on low, 4-5 min. The # of eggs needed varies, depending on the dough consistency.* Paddle dough on low to let off heat & steam. Add eggs 1 at a time (3-4 eggs), fully incorporating each before adding the next. The outside of the bowl should still be warm.
    * To check, stick a spatula into the dough & lift it high. The dough should fall slowly in ribbons. It’ll be thick but fluid enough to pipe.
    4. Transfer dough to piping bag fitted w/ a large plain tip, filled 1/3 full. Pipe into desired shape.
    › Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
    › Éclairs: Pipe 5-in (13 cm) long éclairs, 1 in (2.5 cm) apart
    › Rings/Paris-Brest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment ink-side down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe a 3rd ring on top.
    5. Beat remaining 50g (1) egg & yolk in a bowl. Brush egg wash over choux.
    6. Bake until golden, light to the touch, & hollow in center, rotating pan 180° halfway through. 20-25 min (25-30 for rings). Let cool. Remove from parchment, fill as desired.
    Check out my new book, Everyone Can Bake, out now in print and e-book:
    www.DominiqueAnselBook.com
    For more information, visit:
    www.DominiqueAnsel.com
    Our NYC Bakery: www.DominiqueAnselNY.com/
    We're shipping nationwide! At www.DominiqueAnselOnline.com
    Follow me on Instagram: / dominiqueansel
    Follow us:
    / dominique.ansel.bakery
    (c) Online Pastry Concepts LLC 2021 All Rights Protected

Комментарии • 24

  • @countingblessings8822
    @countingblessings8822 3 года назад +7

    I love his recipes, his technique and the way he explains everything is amazing. It’s a shame that his channel doesn’t have enough subscribers.

  • @astahesta123
    @astahesta123 2 года назад +5

    As a beginner to piping, "Not easy to do" is an huge understatement 😂

  • @two_dog
    @two_dog 9 месяцев назад

    I watched several eclair and Choux videos. Chef Dominique's video is the most clear, simple, and well thought of them all. Even my revered Jacques Pepin could not do better on this topic. Thank you so much Chef. I intend to try choux and eclairs later today with your fantastic help!

  • @catassara21
    @catassara21 4 года назад +1

    Love this book so much! Made the best lemon tart using his recipe.

  • @mimii4746
    @mimii4746 Год назад

    The best instructions!

  • @its_chefsingh_here
    @its_chefsingh_here 3 года назад +2

    Thank you for sharing your recipe chefy,

  • @stickyhandss
    @stickyhandss Год назад

    Lovely! :) Good refresher!!

  • @icecreamforever
    @icecreamforever Год назад

    Bought your book after watching this!

  • @tanyafluffydough8825
    @tanyafluffydough8825 2 года назад

    Thank you for the recipe and explanation chef. Can we use gluten free flour like rice flour for this recipe?

  • @JR-sb6mj
    @JR-sb6mj 3 года назад +1

    nice!! :)

  • @adelhamdi9906
    @adelhamdi9906 Год назад +1

    😋

  • @tomatojuice12
    @tomatojuice12 2 года назад +2

    Hi! Does Dominique not punch a hole in the choux to let the steam escape after baking?

  • @jeffwashburn73
    @jeffwashburn73 2 года назад

    Any tips on keeping the choux from splitting during frying for crullers?

  • @AlexanderFarley
    @AlexanderFarley 6 месяцев назад

    Useful

  • @ramanlovebabe
    @ramanlovebabe 2 года назад

    for me piping part is to understand more and practice .... rest is we all can able to do best !!

  • @grumpyoldlady_rants
    @grumpyoldlady_rants 2 года назад +1

    Why do some choux recipes call for water and milk and some only water? Which is best for making crullers?

    • @user-jg7kv7mt3x
      @user-jg7kv7mt3x 9 месяцев назад +2

      All water will give you a crisper shell and all milk will give you a softer one.

  • @AdrienDelstanche
    @AdrienDelstanche 2 года назад

    Baking at 375 degrees CELSIUS? Now that's hot! lol

  • @ferretgirl013
    @ferretgirl013 8 месяцев назад

    Is there anywhere a good recipe for eggless pâte à choux?

  • @kadirdiwan3008
    @kadirdiwan3008 4 года назад +2

    Hi chef

  • @joebarcenas3421
    @joebarcenas3421 3 года назад +2

    Lots of crack on the eclairs which doesn't look good....

  • @Caracaraorangeberry
    @Caracaraorangeberry 2 года назад

    pâte choux is french for “cabbage paste” not cream puff.

  • @gettem6341
    @gettem6341 4 года назад

    you couldnt do this by hand, had to bring out the mixer?