Pâté choux

Paste used to make cream puffs, éclairs, and other more elaborate pastries, made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added to leaven it.

Overview

Pâté choux (often simply termed 'choux pastry' in English) is a light pastry dough used in various iconic French pastries like cream puffs, éclairs, and profiteroles. The magic of pâté choux lies in its ability to puff up without any traditional leavening agents, such as baking powder or baking soda. Instead, its high moisture content creates steam during cooking, which causes the pastry to expand. This article provides a detailed recipe for making pâté choux and delves into its nutritional content.

Ingredients

1 cup of water or milk 1/2 cup (1 stick) of unsalted butter 1 cup of all-purpose flour 1/4 teaspoon of salt (omit if using salted butter) 4 large eggs

Instructions

In a saucepan, combine the water or milk and butter. Bring the mixture to a boil over medium heat. Ensure the butter is completely melted. Reduce the heat to low and immediately add the flour and salt, stirring vigorously with a wooden spoon until the mixture forms a thick dough and pulls away from the sides of the pan. Remove the pan from the heat and let the dough cool for about 5 minutes. Add the eggs, one at a time, beating well after each addition. The dough should be smooth and glossy by the end. The pâté choux is now ready to be piped or spooned onto a baking sheet for further baking, depending on the desired pastry. Note: When baking, it is crucial not to open the oven during the initial stages as the steam produced is vital for the pastry to rise.

Common Uses

Cream Puffs: Spoon or pipe small mounds of pâté choux onto a baking sheet and bake until golden. Once cooled, they can be sliced and filled with whipped cream or pastry cream. Éclairs: Pipe elongated shapes of the dough onto a baking sheet. Once baked and cooled, fill with pastry cream and top with chocolate glaze. Profiteroles: Similar to cream puffs, but typically filled with ice cream and topped with chocolate sauce.

Nutritional Information

Based on the above quantities, here's a breakdown of the nutritional content for the entire batch of pâté choux:

• Calories: 1,440 kcal
• Proteins: 32g
• Total Fats: 108g
• Saturated Fat: 64g
• Monounsaturated Fat: 28g
• Polyunsaturated Fat: 8g
• Total Carbohydrates: 96g
• Dietary Fiber: 3.4g
• Sugars: 4g
• Cholesterol: 900mg
• Sodium: 620mg
• Potassium: 290mg

Summary

Pâté choux is a fundamental element in the world of pastries, particularly in French cuisine. Its versatility and unique texture make it a favorite for many dessert aficionados. By mastering this basic dough, one unlocks the door to a realm of delightful sweet treats that are sure to impress at any gathering.