Pâte à Choux (Pastry Puff Dough)
2-3 dozen pastry puffs; varies with use
Use in any pastry recipe that calls for pâte à choux. Once baked, this soft, creamy dough becomes a magically light and airy pastry for cream puffs, eclairs and profiteroles as well as savory pastries such as French cheese puffs, called gougeres.
- 3/4 cup (6 ounces) water
- 1 stick (4 ounces) unsalted butter
- 1/2 teaspoon (.21 ounces) salt
- 1 1/2 (.22 ounces) teaspoons sugar
- 2 cups (7.06 ounces) Swans Down® Cake Flour
- 3 large eggs + 1 extra egg white
- BRING water, butter, salt and sugar to a boil in a medium sauce pot.
- REMOVE from heat and quickly stir in flour with a wooden spoon.
- RETURN to stove over medium-high heat, stirring constantly until dough comes away clean from the sides of the pot and forms a smooth ball.
- REMOVE from heat and place in bowl of electric mixer with paddle attachment and beat until steam dissipates.
- ADD eggs (including extra egg white) one at a time, making sure each is completely incorporated before adding the next.
- TRANSFER dough, which should have a soft consistency, to a piping bag fitted with a plain tip.
Baking times will vary depending on what you’re making with the dough. To make cream puffs, preheat oven to 400℉ and pipe small mounds of dough (about 1 ½ inches wide) onto baking sheets, leaving at least 1 inch between them. Bake about 30 minutes, shifting baking sheets from top to bottom and back to front, until browned and puffed. The puffs should be hollow inside and slightly crisp on the outside. Halve the puffs, fill with pastry cream, replace puff tops and sift confectioners’ sugar on top.
Don’t open the oven while it bakes.
Baked pâte à choux can be stored in refrigerator for 1 to 2 days or in the freezer for up to a month. (To defrost, warm in a 325℉ oven for 6 to 8 minutes.)