Baked Mini Pate a Choux

Baked Mini Pate a Choux, originally uploaded by Theresa111.

Pastry Dough

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.


About Theresa H Hall

As a professional vocalist. licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastr View all posts by Theresa H Hall

5 responses to “Baked Mini Pate a Choux

  • Daisy the Curly Cat

    My grandma used to make those and she would fill them with all sorts of delicious stuff!

  • tinaparl

    Oh, They are not “real” kittens and dogs!
    Sara Cat

    I’m blogging again after taking time off to help Anna with her blog for the NaBloPoMo-challenge in November. Anna had a ww-post yesterday at:

  • Theresa111

    Oh we have kitties and one tiny stuffed doggie (but he thinks he is real) Shhh

  • pacificmelody

    Theresa, the pictures of your food almost make me lick my computer screen!

  • tinaparl

    I’ve been real busy and only had a chance to look at my blog now and it’s midnight here in Sweden.
    Are you interested in the Lucia crown? Well, if you are, it’s a good time of year to buy them because this is when they are available. Let me check the price and shipping cost and I could mail it to you, if you really think you would like it. It is ajustable for different head sizes and each light requires a standard AA-battery.
    Where do you live? Maybe I can find out if they are sold in your country. But I kind of doubt it because it is such a “Swedish”-thing. Maybe Ikea would have it, because they would sell something that is especially Swedish.
    If we can’t find it in your country, maybe I could mail it to you. How many would you like? Just one?
    Anna from “AnnasAdornments”

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