8/9/2019 Pate a Choux (Puff Pastry)

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Ingredientswaterunsalted butter

saltsugarall-purpose flourlarge eggsvanilla

c.6 T.

t.1 T.1 c.51t.

Transfer to a bowl and stir with a woodenspoon 1 minute to cool slightly.

DirectionsPreheat oven to 425 F. Line two bak-

ing sheets with parchment paper.

Combine water, butter, salt and sug-ar in a saucepan over medium heat.Bring to a boil and stir occasionally. Atboil, remove from heat and sift in theflour, stirring to combine completely.

Return to heat and cook, stirring con-

stantly until the batter dries slightlyand begins to pull away from the sidesof the pan.continuing whisking.

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Add 1 egg. The batter will appear loose

and shiny. As you stir, the batter will be-come dry-looking like lightly butteredmashed potatoes. It is at this point that

you will add in the next egg. Repeat untilyou have incorporated all the eggs.

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PATEa

CHOUX

CREDITNick MalgieriKumps Baking School; Manhattan, NY

RECIPE

6 Transfer batter to a pastry bag fitted witha large open tip (I piped directly from thebag opening without a tip). Pipe choux

about 1 inch-part in the baking sheets.Choux should be about 1 inch high about1 inch wide.

7 Using a clean finger dipped in hot water,gently press down on any tips that haveformed on the top of choux when piping.You want them to retain their ball shape,but be smoothly curved on top.

8 Brush tops with egg wash (1 egg lightlybeaten with pinch of salt).

makes approx. 28 chouxs

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8/9/2019 Pate a Choux (Puff Pastry)

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9 Bake the choux at 425 degrees untilwell-puffed and turning lightly goldenin color, about 10 minutes.

10 Bake the choux at 425 degrees untilwell-puffed and turning lightly goldenin color, about 10 minutes.

Lower the temperature to 350F de-grees and continue baking until well-colored and dry, about 20 minutesmore. Remove to a rack and cool. Canbe stored in an airtight box overnight.

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When you are ready to assemble yourpiece monte, using a plain pastry tip,pierce the bottom of each choux. Fillthe choux with Creme Patissiere usingeither the same tip or a star tip, andplace on a paper-lined sheet. Chouxcan be refrigerated briefly at this pointwhile you make your glaze.

Assembly of Profiterole

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Melt 8 oz. fine quality semi-sweet choc-olate. Dip tops of filled chouxs in meltedchocoalte and smooth over tops with aknife or spatula.

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PATEa

CHOUX

CREDITNick MalgieriKumps Baking School; Manhattan, NY

RECIPE

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