Let's Review Pâte à Choux
Patachoux - the art of cream puffs and eclairs!Episode Description
Join us as our host Dan DaRocha and Austin Archdeacon, an experienced baker and product demonstrator at Erika Record Baking Equipment discuss Pâte à Choux and the various products that can be made using this dough.
Metric Recipe
Milk
907g
Butter
454g
Sugar
14g
Salt
14g
Flour
454g
Eggs
680g
Standard Recipe
Milk
32 oz
Butter
1 lb.
Sugar
1 Tablespoon
Salt
1 Tablespoon
Flour
1 lb.
Eggs
35 oz.
Methodology
Boil
In a large pot, bring mixture of water, milk and butter to a boil.
Cook
After the liquid comes to a boil, continue to apply heat and incorporate flour in batches. Vigorously stir and incorporate both flour and liquid until mixture begins pulling away from the sides of the bowl. This will take approximately 3 minutes.
Mixing
Once thoroughly incorporated, place dough into a planetary mixer and begin to mix dough with a paddle attachment on medium speed. Add eggs two at a time until mixture is smooth. Repeat until all the eggs have been added.
Piping
Using either a pastry bag or confectionery depositor, you can begin to deposit pâte à choux mixture for making eclairs, cream puffs or other pastry product.
Baking
Bake in a preheated convection oven at 350°F for 20 minutes and lower to 300°F for an additional 20 minutes without the fan. Total baking times and temperatures may vary according to your oven, altitude and baking environment.
Finish
Once cooled, fill with pastry cream or ganache with chocolate. Feel free to take some creative license!
Serve & Enjoy
Enjoy your freshly baked pâte à choux. Yields approximately 100+ eclairs or 300 cream puffs.
About Erika Record Baking Equipment
Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: erikadev.mystagingwebsite.com.
Featured Equipment
If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.
The V-Series Planetary Mixer
The Varmixer V-Series line of Planetary Mixers is finely crafted in Europe and offers an industry leading, robust planetary mixer in a variety of capacities. To learn more, click here.
MONO Omega Series
The Omega Series of Confectionery Depositors are perfect for handling an even larger variety of products than the Epsilon. With the available Wire-Cut option on the Omega Plus model, bakers can even process traditional cookies such as chocolate chip. Click here to learn more.
Tagliavini Termovent Electric Convection Oven
The Tagliavini Termovent Electric Convection Oven is a high-quality oven designed to provide consistent and even baking. This includes programmable steam injection. This oven also has a variety of available tray capacities and can be purchased with an available proofing cabinet. Click here to learn more.