pate a choux

The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese.

Parisian Gnocchi Souffl&#233; Recipe

unsalted butter

recipe Parisian Gnocchi

Parmesan cheese

parsley

chives

Adjust rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat butter in a 12-inch cast iron skillet or two 10-inch cast iron skillets over medium-high heat until foaming subsides and butter starts to brown. Add gnocchi in a single layer and toss to coat with browned butter. Cover with cheese, then transfer to broiler. Cook until puffed and golden brown, about 10 minutes. Sprinkle with herbs and serve.

This Classic Eclair recipe is a Pate a Choux based hollow pastry shell filled with creamy custard, then dipped into a shiny chocolate glaze. Simple, yet sophisticated and all around delicious chocolate eclair recipe!

Classic Éclair

milk

sugar

vanilla extract or vanilla bean emulsion

flour

whole milk ((125 g = 1/2 cup))

water ((125 g = 1/2 cup))

salt

all-purpose flour

eggs (at room temperature)

oz chocolate (chopped)

water

tbsp corn syrup

Mint leaves (washed, dried)

Whisk 6 egg yolks &amp; 3/4 cups sugar and 1/4 cup flour together in a large bowl, add a little bit of milk if the mixture is too thick and difficult to whisk.

Bring 2 cups of milk to a boil.

Slowly pour the milk into the egg yolk mixture, continuously whisking. This is called ‘tempering the yolks’.

Pour the mixture back into the pot and bring to a boil, continuously stirring and going along the bottom of the pot in zigzag motion with a rubber spatula, to prevent scorching. It WILL stick if you stop.

Cook for 1-2 minutes. Remove from heat.

Add 1 tbsp vanilla extract &amp; 2 oz butter. Allow the butter to melt and stir for it to incorporate.

Cover the custard with plastic wrap it touches the custard. To speed up the process you can transfer the custard into a jelly-roll pan, spread it thin, covering with plastic wrap will avoid skin formation. Refrigerate until ready to use.

How to Make the Custard

Line 2 baking sheets with parchment paper. Set aside.

Fit a pastry bag with plain 1/3 inch tip nozzle and drape the bag over a large glass.

Preheat oven to 425°F.

Whisk 5 eggs together.

In a heavy bottom, saucepan combine 1/2 cup milk, 1/2 cup water, 4 oz butter, ¼ tsp sugar &amp; ¼ tp salt. Bring to a boil.

Once the mixture is at a rolling boil, add 1 cup flour all at once, reduce heat to medium and start mixing the dough with a wooden spoon vigorously. Continue doing so for another 2-3 minutes to evaporate some of the moisture.

Transfer the dough to the bowl of a mixer fitted with the paddle attachment and start stirring the dough on medium speed for 1-2 minutes to cool it down slightly.

Add the eggs to the mixture in 4-5 additions, each time allowing the mixer to incorporate the eggs fully before adding more. The dough might separate at first, but it will come back together as you continue stirring and adding more eggs. The mixture should be thick but still fall off the paddle attachment in a thick ribbon. You might not add all eggs before this happens. It is ok.

Transfer the warm dough to the piping bag and pipe out 2-3 inch logs, about 2 inches apart. Place the first baking sheet in the oven and bake for 15 minutes, then reduce the heat to 375°F and continue baking until golden in color, about 25 minutes. DO NOT open the door before the éclairs are golden, they will deflate.

Keep the other sheet with piped logs in the freezer or refrigerator until the first sheet is out of the oven.

Allow the éclairs to cool.

How to make Pate a Choux

Combine all ingredients in a heatproof bowl, set over a pot of simmering water. Bottom of the bowl should not touch the water.

Warm up the mixture and allow the chocolate to melt, stirring it occasionally. Do not overheat. The mixture should only be warm, not hot.

Take off the heat and allow the chocolate to completely melt, stirring it every couple of minutes until chocolate melts.

How to make the Chocolate Glaze

Wash and dry thoroughly each leaf.

Set egg whites in a heatproof bowl, over simmering water and heat, stirring continuously until 140 degrees, or pretty hot to the touch.

Allow the egg whites to cool.

Dip each leaf into the egg whites, allowing most of the egg whites to drip off. The leaves should only be damp with egg white.

Dredge each leaf in the sugar on both sides and set on a paper towel or a cooling rack for sugar to harden up.

Mint Leaf Decoration

Fill a pastry bag fitted with a plain 1/4 inch star/plain tip with custard.

Fill each éclair with custard by inserting the tip into the top of the pastry in 3 places, closer to both ends and in the middle, and squeezing the custard in until it almost starts to come out. Wipe off excess. Leave for 15 minutes for the skin to form in the places where you inserted the custard.

Carefully, dip top of each éclair into the chocolate glaze.

Top with 1 mint leaf as a decoration.

Refrigerate until ready to serve.

Fill and Decorate the Classic Eclair

Ces gourmandises formées de deux choux superposés auraient été « inventées » vers la fin des années 1850 chez Frascati, célèbre café de Paris. Leur nom provient du fait que la couleur des choux, une fois trempés dans la ganache, rappelle celle de la robe des religieuses. Beau clin d’œil ! Notre version pour amateurs de chocolat noir est directement inspirée de la recette classique.

Religieuses Au Chocolat

70 g (1/3 tasse) de sucre

ml (2 c. à soupe) de fécule de maïs

jaunes d’œufs

250 ml (1 tasse) de lait

115 g (4 oz) de chocolat noir, haché

250 ml (1 tasse) de crème 35 %

recettes de pâte à choux (voir recette)

ml (1/2 tasse) de crème 35 %

ml (1 c. à soupe) de beurre

Petites billes ou paillettes de chocolat (facultatif)

Religieuses au chocolat

Dans une petite casserole hors du feu, mélanger au fouet le sucre et la fécule. Ajouter les jaunes d’œufs et bien mélanger. Incorporer le lait. Porter à ébullition à feu moyen en remuant continuellement et en raclant le fond et les parois de la casserole jusqu’à ce que le mélange épaississe. Retirer du feu. Passer la crème pâtissière au tamis, au besoin. Incorporer le chocolat et remuer jusqu’à ce qu’il soit fondu et que la préparation soit homogène. 

Verser la crème pâtissière au chocolat dans un bol. Couvrir directement la surface d’une pellicule plastique. Laisser tiédir, puis réfrigérer 2 heures ou jusqu’à ce qu’elle soit complètement refroidie.

Crème légère au chocolat

Placer la grille au centre du four. Préchauffer le four à 190 °C (375 °F). Tapisser deux plaques à biscuits de tapis 
de silicone ou de papier parchemin.

Transvider la pâte à choux dans une poche à pâtisserie munie d’une douille unie de 1 cm (1/2 po) de diamètre. Sur une plaque, façonner 12 boules de pâte de 2,5 cm (1 po) de diamètre, en les espaçant. 

Cuire au four 25 minutes ou jusqu’à ce que les choux soient cuits et bien dorés. Laisser refroidir complètement 
sur la plaque. 

Sur la deuxième plaque, façonner 12 boules de pâte de 5 cm (2 po) de diamètre, en les espaçant. 

Cuire au four 25 minutes ou jusqu’à ce que les choux soient cuits et bien dorés. Éteindre le four et laisser sécher 30 minutes en laissant la porte du four entrouverte à l’aide d’une cuillère de bois. Laisser refroidir complètement sur 
la plaque.

Choux

Dans une petite casserole, porter la crème à ébullition. Verser la crème sur le chocolat et laisser reposer 1 minute sans remuer. À l’aide d’une spatule, remuer jusqu’à ce que la ganache soit lisse et que le chocolat soit fondu. Incorporer le beurre. Réserver à la température ambiante.

Ganache

Mélanger la crème pâtissière au chocolat au fouet pour lui redonner de la souplesse. Dans un autre bol, fouetter la crème au batteur électrique jusqu’à ce qu’elle forme des pics fermes. Transférer le tiers de la crème dans une poche 
à pâtisserie munie d’une douille cannelée de 1 cm (1/2 po). Avec le bout de la douille, percer le dessous des petits choux et les farcir. Réserver sur une assiette.

Incorporer le reste de la crème fouettée à la crème pâtissière au chocolat et mélanger jusqu’à ce que la crème légère soit homogène. Transvider la crème légère au chocolat dans la même poche à pâtisserie munie de la douille cannellée. Avec le bout de la douille, percer le dessous des gros choux et les farcir.  

Tremper le dessus des gros choux dans la ganache. Déposer les choux au fur et à mesure sur une assiette de service. Tremper le dessus des petits choux dans la ganache et les déposer sur les gros. Décorer avec les billes ou les paillettes de chocolat, si désiré.

Servir ou réfrigérer jusqu’au moment de servir. Les choux sont meilleurs le jour même.

Montage

Jacinthe D. au Bulk Barn pour les petites perles en chocolat

Où se procurer ces petites perles de chocolat ?

Tres bonne recette et excellente demo a la tele, une question:  chaleur convection ou traditionnelle?
Merci de votre reponse et bonnes emissions.
Monique

https://cdn.jwplayer.com/v2/media/PIt7FecG

Comment utiliser une poche à pâtisserie

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this. 

Croquembouche

unsalted butter,

eggs, room temperature

vanilla bean, split lengthwise

cornstarch

Powdered sugar (for dusting)

corn syrup

pastry pastry

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

Bon Appétit

Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass. Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough). Transfer to a medium bowl and let rest 3 minutes.

Using a wooden spoon, mix 5 eggs into dough one at a time, making sure to completely incorporate each egg before adding the next. Dough will look broken when eggs are added, but will come back together as you stir. The final texture should be smooth, glossy, and somewhat stretchy.

Fit pastry bag with round tip. Spoon dough into bag. Holding bag at an angle so the tip is just touching prepared baking sheet on one side, gently start to squeeze out dough. Without moving the tip (this will help you make a perfect circle), pipe dough until you have a 1½" round (you can trace circles on the back of the parchment for extra accuracy). Repeat, staggering rounds and spacing 2" apart.

Beat remaining egg in a small bowl until no streaks remain and lightly brush tops of dough. Bake 15 minutes, then lower heat to 350˚. Continue to bake until puffs are deep golden brown all over and sound hollow when tapped on the bottom, 10–15 minutes.

Do Ahead: Dough can be made 1 day ahead; transfer to pastry bag and chill. Puffs can be baked 2 days ahead; store airtight at room temperature. Reheat at 350° for 5 minutes to crisp; puffs are easier to fill when firm.

Place milk, butter, and salt in a medium saucepan, then scrape in vanilla seeds and add pod. Bring to a simmer over medium heat.

Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until very pale and light, about 3 minutes. Add cornstarch, whisking until no powdery dry spots remain. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.

Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours.

Fit pastry bag with star tip. Transfer chilled pastry cream to bag. Working one at a time, poke a hole into the bottom of each puff with a paring knife. Gently pipe in pastry cream to fill. Puffs will begin to get soggy as soon as they are filled, so wait until just before serving to add pastry cream.

Do Ahead: Pastry cream can be made 3 days ahead. Transfer to pastry bag and chill.

Line a rimmed baking sheet with parchment paper and trace an 8" circle on parchment; turn it over (the circle will still be visible; this is just a guide).

Fill a large bowl with ice water. Bring sugar, corn syrup, and ½ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp pastry brush and swirling pan occasionally (do not stir), until caramel turns a light amber color. Set bottom of saucepan in ice water to stop the cooking and firm caramel slightly (if caramel is too thin, it will be runny and drip too much).

Carefully dip tops of filled puffs in caramel and place, caramel side up, on an unlined rimmed baking sheet; let sit until caramel is set. (If caramel becomes too hard before all puffs are dipped, reheat over medium-low to loosen.)

Use the 12 largest puffs for the bottom layer of your croquembouche. Working quickly, dip the side of 1 puff into caramel (you want just enough caramel to allow you to “glue” puffs together) and stick hot caramel side down onto parchment just inside the 8" circle; the top of the puff should be facing out. Dip another puff in caramel on the side in two places (at 9 o’clock and 6 o’clock) and position on parchment so that 1 spot of hot caramel will adhere to the side of the first puff and the other spot is on the parchment (again, top of puff should be facing out). Using the circle as your guide, repeat with remaining 10 puffs to complete your bottom layer.

Set out 11 puffs to make the second layer (you may not need all of them) and use caramel to stick them together the same way as the first layer, doing your best to anchor puffs in the spaces in between the bottom puffs (this will make the croquembouche more sturdy).

Continue to build croquembouche, making slightly smaller circles for each layer and reheating caramel as needed. Finish tower with a single puff; you should have about 8 layers total.

Once croquembouche is assembled, let caramel in pan cool until it just begins to form a thread when you lift it from the pot with a fork. (The cooler it gets, the faster it will harden until it hardens mid-air.) Dip fork in caramel and quickly circle over and around croquembouche, letting caramel fall where it may (puffs should be encased in airy strings of caramel when you are done). Let caramel cool to harden.

Do Ahead: Croquembouche can be assembled 8 hours ahead. Chill until ready to serve.

VERY IMPORTANT: Please omit the additional 25 grams of cornstarch IF you use the homemade gluten-free pâte à choux mix. Use 90 grams of the homemade pâte à choux flour mix instead

Gluten Free Choux Au Craquelin with Crème Chantilly and Bourbon Hot Fudge Sauce

fine white rice flour

tapioca starch

xanthan gum

Cup4Cup Multipurpose Gluten-Free Flour flour

light brown sugar

whole milk

butter

granulated white sugar

Cup4Cup Multipurpose Gluten-Free Flour

cornstarch (omit flour

whole eggs

dark chocolate, chopped

butter, unsalted

Bourbon

gelatin

water, cold

235 ml heavy whipping cream, cold

powdered sugar

vanilla extract

Combine gluten-free flour, brown sugar, salt, and butter...

Combine gluten-free flour, brown sugar, salt, and butter in your food processor and pulse together until it's crumbly

transfer to a parchment-lined cookie tray and combine...

transfer to a parchment-lined cookie tray and combine to a dough

place another piece of parchment paper on top...

place another piece of parchment paper on top and roll out 1/8th thick

use a 2" cookie cutter and cut into...

use a 2" cookie cutter and cut into 12 circles

place in the freezer and allow to freeze...

place in the freezer and allow to freeze until ready to use

Preheat your oven to 375F

Combine Cup4Cup and cornstarch in a small bowl...

Combine Cup4Cup and cornstarch in a small bowl and set aside. IF you use the homemade gluten-free flour blend please do NOT add any additional cornstarch. Use 90 grams of the homemade mix.

Combine butter, sugar, salt, milk, and water in...

Combine butter, sugar, salt, milk, and water in a medium pot and bring to a simmer

Turn off the heat

Add all your dry ingredients at once and...

Add all your dry ingredients at once and stir to combine

Turn your heat back on to a very...

Turn your heat back on to a very low temperature and stir the dough for one minute.

Transfer your flour panade to your food processor...

Transfer your flour panade to your food processor and pulls 4-5 times. Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Turn your food processor on and add your...

Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.

When all your eggs are added, continue to...

When all your eggs are added, continue to blend for 3 minutes. Your batter will have a smooth and glossy look

Transfer your choux to your piping bag which...

Transfer your choux to your piping bag which is fitted with your piping tip. Use a bench scraper to scrape down all the dough from the top of your bag so it's all combined.

Place the choux in the fridge while you...

Place the choux in the fridge while you get ready to pipe and bake it

Make sure your oven is preheated to 375F

Get your prepared sheet tray with your traced...

Get your prepared sheet tray with your traced circles. Make sure to turn the paper upside down so the ink will not transfer to your baked goods

Retrieve the cut craquelin from the freezer

Get your cooled choux from the fridge and...

Get your cooled choux from the fridge and pipe your choux in 2" rounds (video tutorial planned!)

Place the cut craquelin on top of your...

Place the cut craquelin on top of your piped choux

Put your tray of choux in the oven...

Put your tray of choux in the oven and bake for 20 minutes. Reduce the heat to 350F and continue to bake for 10- 15 minutes until golden brown and crunchy.

You can test the doneness by tapping on...

You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done

Turn off your oven and allow the choux...

Turn off your oven and allow the choux to sit for 5 minutes before removing it from the oven.

Cool completely before filling!

Combine 1 teaspoon of unflavored gelatin and 1...

Combine 1 teaspoon of unflavored gelatin and 1 tablespoon cold water in a small microwave save bowl. Allow sitting for 5 minutes.

Microwave the gelatin water mixture on high for...

Microwave the gelatin water mixture on high for 15-20 seconds. It will melt very quickly.

Add the heavy cream, powdered sugar, and vanilla...

Add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until it starts to thicken but before the soft peak stage.

While the cream is whipping carefully add the...

While the cream is whipping carefully add the melted gelatin/water to the mixture. You want to add this at a steady stream.

Continue to whisk until medium-stiff peaks have formed.

Transfer the whipped cream to a piping bag...

Transfer the whipped cream to a piping bag fitted with a star tip.

Melt chocolate and butter very slowly in a...

Melt chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined.

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Top Tags

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Croquembouche

Gluten Free Choux Au Craquelin with...

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How to Make Choux Pastry (Pâte à Ch...

Gougères Recipe

Pâte à choux facile et rapide

Champagne Cream Puffs

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The most viewed pate a choux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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