She Strengthens

The Art of Pâte à Choux: A Versatile Pastry Delight

Pâte à choux, a French pastry dough, is a culinary chameleon that can be transformed into a variety of sweet and savory treats. From crispy beignets to creamy éclairs, this dough is a master of disguise. In its simplest form, it’s a delicate, sugar-crusted delight that’s sure to impress.

A Brief History

The name “pâte à choux” literally translates to “cabbage dough,” due to its resemblance to a cabbage when baked. This pastry has been a staple in French cuisine for centuries, with its origins dating back to the 16th century.

Special Equipment Needed

While a stand mixer is ideal for making pâte à choux, it’s not essential. A wooden spoon and some elbow grease can get the job done. A pastry bag fitted with a 1/2-inch tip is also useful, but you can spoon the dough onto a baking sheet if you don’t have one.

Sucre Perlé: The Secret to Crunchy Sugar Crystals

Sucre perlé, or pearl sugar, is a coarse sugar that retains its shape and crunch when baked. This ingredient is essential for adding texture and sweetness to your pâte à choux. You can find sucre perlé at some food markets or online.

Game Plan: Prepare for Success

Before starting, make sure you have all the necessary ingredients and equipment ready to go. This pastry dough requires your undivided attention, so clear your schedule and get ready to work.

The Recipe: A Step-by-Step Guide

Yields: About 45 dough puffs
Difficulty: Medium
Total Time: 1 hour 15 minutes
Active Time: 25 minutes

Ingredients:

• 6 tablespoons unsalted butter, cut into 6 pieces, plus more for coating the baking sheets
• 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting the baking sheets
• 1/2 cup whole milk
• 1/2 cup water
• 4 1/2 teaspoons granulated sugar
• 1/2 teaspoon fine salt
• 4 large eggs, at room temperature, cracked into a medium bowl
• 1 large egg white, at room temperature
• 1/4 cup pearl sugar

Instructions:

Step 1: Prepare the Oven and Baking Sheets

Heat the oven to 400°F and arrange a rack in the middle. Coat two baking sheets with butter, dust each with flour, then flip and tap to remove any excess flour; set aside.

Step 2: Mix the Dough

Fit a pastry bag with a 1/2-inch round tip; set aside. Place measured butter, milk, water, sugar, and salt in a medium saucepan and set over medium heat, stirring occasionally with a wooden spoon until the butter has melted. Increase heat to high, bring mixture to a rolling boil, then remove from heat. Add measured flour all at once and stir vigorously with a wooden spoon until a dough forms, about 30 seconds.

Step 3: Cool and Mix the Dough

Return the saucepan to medium heat and stir constantly to remove excess moisture and cook the raw flour, about 3 minutes. (A film should form on the bottom of the saucepan.) Transfer the dough to a stand mixer fitted with a paddle attachment. Let sit, stirring the dough with the mixer on low speed for a few turns about every 30 seconds to release steam until the dough is slightly cooled, about 3 minutes.

Step 4: Add Eggs and Pearl Sugar

Increase the mixer speed to medium low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. (The dough will separate each time you add an egg but will come back together.) Mix in the egg white. Transfer the dough to the pastry bag.

Step 5: Pipe and Bake the Chouquettes

Pipe the dough into 1-1/4-inch round mounds (about the size of a ping-pong ball), lifting the bag as you form them and setting them 1 inch apart on one of the baking sheets (about 24 per sheet). Coat your finger with butter and dab each chouquette peak to smooth it out, then sprinkle the chouquettes with half of the pearl sugar. Bake 15 minutes without opening the oven door. Reduce the heat to 350°F and continue baking until the chouquettes are golden brown all over, about 10 minutes.

Step 6: Cool and Repeat

Place the baking sheet on a wire rack and immediately pierce each chouquette’s side with a paring knife to release steam. Let cool completely on the baking sheet. Return the oven to 400°F and repeat steps 5 and 6 with the remaining dough, baking sheet, and pearl sugar.

The Final Touches

The chouquettes are best eaten warm but are also delicious several hours after baking. Once cool, they can be stored in an airtight container at room temperature or in the freezer. Before eating, thaw frozen chouquettes and reheat in a 300°F oven until crisp again, about 5 minutes.