Pate a Choux / Eclair Paste
Gougere / Quenelle
This recipe cooks the flour before baking. Hence, it is twice cooked bakes to a golden brown, is crisp, hollow and slightly moist inside. It can be filled with sweet cream, custard, fruit or savory mixtures. The dough is most often piped, sometimes spooned and can be deep fried. It is a natural container.
8 oz milk
4 oz butter chopped small
7 oz AP flour
1/2 t salt
5 large eggs
1) Combine milk and butter in a heavy medium saucepan. Bring to a full boil. Remove from heat.
2) Add salt to the flour, mix and then add to the heated milk mixture. Blend together making a panade.
3) Return to heat and stir constantly until dough flakes, cracks and some sticks to the bottom of the pan.
4) Put panade into 5 qt mixer, attach the paddle and stir until cool about ten minutes.
5) Slowly, one at a time, add eggs until each egg is absorbed into the panade before incorporating in the next egg. Be sure not to cook the eggs. They need to be able to rise in the oven.
6) Add water a teaspoon at a time until choux is the right consistency. The panade will not clear the bowl.
What is the consistency of the choux paste at the end of the combination? Remember, you want to shape and bake the choux. If it becomes too hard it may explode in the oven. Test for consistency readiness by: raising the paddle and looking at the dough. The finger test. The kiss test. It should be firm enough to pipe and soft enough to bake.
For delicate shapes use the choux paste right away. Otherwise tomorrow will be alright just store it in stainless bowl with plastic wrap. Ready to pipe: use no. 5 tip and pipe into varying shapes. It will double in size so be sure to give enough spacing on the baking sheet. Egg wash and water fork. Bake 375º to 400º 15 to 18 minutes. For a larger piece bake for 25 to 30 minutes. During baking do not open the oven door.
Yield is 3 or 4 8″ tart shells.