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Sunday, July 9, 2017

Basic Cream Puff Dough (Pâte à Choux)

MAR 15, 2006

Food contributor David Hagedorn prefers this dough to be slightly thicker than is usually called for -- especially when it is to be used as the base for other recipes -- to help maintain a puff shape.


1/2 stick (2 ounces) unsalted butter
1/2 cup water
1/2 cup flour
2 large eggs

'Gnocchi' in Gorgonzola Sauce
Cheese Puffs
Cocoa Puffs in Vanilla Sauce
Plain Cream Puffs
Salmon Puffs
Vegetable Bhajis

In a medium saucepan over medium-high heat, heat the butter and water until the butter has melted. Add the flour all at once and beat with a spoon until the flour is completely incorporated. Stir vigorously for a few seconds for the flour to cook slightly. The dough will come together and pull away from the sides of the pan, about 1 minute.

Transfer the dough to a food processor and pulse several times to cool the dough. When it's no longer steaming, add 1 of the eggs and pulse 5 or 6 times until the egg is completely incorporated. Add the remaining egg, pulsing until it is incorporated. The dough is now ready to use for whichever application you choose.

Adapted from chef and former restaurateur David Hagedorn.

Tested by Marcia Kramer.

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