Tuesday, March 17, 2015

Pate a Choux Video Part 1 (Dough)

YouTube Link: Pate a Choux Part 1 (Dough)
More Videos: Helen's Kitchen Channel

Pâte à choux
1/2 cup water (120g)
1/2 cup whole milk (120g)
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher (2.8g)
1 stick unsalted butter at room temp (113g), cut into 8 pieces
142g unbleached all-purpose flour, sifted (1 cup scooped and leveled, then sifted)
4 large eggs (200g), beaten with a fork in a liquid measuring cup with a spout

Incorporating Eggs with a Stand Mixer
Fit mixer with a paddle attachment. Place the dough in a mixer and cool for 5 minutes, turning the mixer briefly on low speed for a few seconds a couple of times to release the steam. Turn the mixer on medium-low speed (4 for KitchenAid), pour in roughly a third of the eggs. The dough will break and gradually become creamy again. Be patient and don't add more eggs until the dough is cohesive. Pour in the second third. Wait for the dough to become cohesive and pour in the last third. Beat until consistency slightly thinner than creamy peanut butter at room temperature. If at any time during the addition of the eggs the dough on the bottom of the bowl is not being mixed evenly, stop the mixer and scrape up the bowl with a rubber spatula. 

Incorporating Eggs with a Hand-held Mixer
Fit the mixer with stiff beaters (that's the standard ones included with every mixer, not the whisks or dough hooks). Proceed just like for a Stand Mixer.

Thorough discussion of dough variations (milk vs water, egg wash vs water spray, etc)

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