Tartine's Pate a Choux (Cream puff/Eclair pastry)









What the dough looks like. it is very sticky. best to pipe it when it is warm.
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Different tips used


I had previously tried a Pate a choux recipe from NY Times that turned out pretty good. Decided to try the recipe in Tartine that my sis-in-law gave me, which was also good! The dough is easy to make and doesn't require many ingredients. If you make extra dough, you can freeze it.

My modifications:
  • Used 2% milk instead of non-fat milk
  • After mixing in the flour, made sure to wait 5 minutes before adding each egg. I didn't want the mixture to be too hot when I added the egg, and I read somewhere that it might affect your dough from rising if you add it when too hot.
  • Brushed the dough with some milk for a darker look. But if you want to keep it lighter, then don't brush with milk. I've baked several times without brushing with milk and turned out well! 
  • Baked at 425 for 10 min, and then 375 for 8 min.
  • Remember to prick with skewer or toothpick when done! 
  • Can fill with pastry cream from NY Times cream puff recipe or Tartine fruit tart recipe
Ingredients:

  • 1/2 cup non-fat milk (I used 2% and was ok)
  • 1/2 cup water
  • 1/4 tspn salt
  • 1 tspn sugar
  • 1/2 cup unsalted butter
  • 1 cup all purpose flour
  • 5 large eggs

Directions:

  1. Preheat oven to 425
  2. In heavy sauce pan, combine all ingredients above except flour and eggs. Place over medium heat until butter melts and mixture comes to full boil.
  3. Add flour all at once, stirring with wooden spoon. Keep stirring until mixture has formed smooth mass and pulls away from the sides of the pan and some of the moisture has evaporated. Will take ~ 3 minutes. 
  4. Transfer to bowl of stand mixer fitted with paddle attachment or to heatproof mixing bowl. If using mixer, add the eggs one at a time and mix on medium-high speed, incorporating each egg before adding the next. When all eggs have been added, the mixture will be thick, smooth and shiny. If making by hand, add the eggs one at a time and mix with a wooden spoon, incorporating each egg before adding the next. (tried mixing with a wooden spoon and dough turned out fine)
  5. Transfer contents of the bowl to a pastry bag fitted with 1/2 inch (no. 6 or 7) plain tip, adding only as much to the bag as is comfortable to work with. Pipe out fingers about 5 inches long and 1 inch wide, spacing them apart about 2 inches. If you end up with a bulge or a tail at the end of the piping, you can smooth it over with a damp fingertip. 
  6. Bake until pugged and starting to show some color, about 10 min. Reduce over to 375 and continue to bake ~12 min. 
  7. Remove from oven and poke a small hole to allow steam to escape. 

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