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Let's Review Pâte à Choux

Patachoux - the art of cream puffs and eclairs!

Episode Description

Join us as our host Dan DaRocha and Austin Archdeacon, an experienced baker and product demonstrator at Erika Record Baking Equipment discuss Pâte à Choux and the various products that can be made using this dough.

Metric Recipe

R

Milk

907g

R

Butter

454g

R

Sugar

14g

R

Salt

14g

R

Flour

454g

R

Eggs

680g

Standard Recipe

R

Milk

32 oz

R

Butter

1 lb.

R

Sugar

1 Tablespoon

R

Salt

1 Tablespoon

R

Flour

1 lb.

R

Eggs

35 oz.

Methodology

Boil

In a large pot, bring mixture of water, milk and butter to a boil.

Cook

After the liquid comes to a boil, continue to apply heat and incorporate flour in batches. Vigorously stir and incorporate both flour and liquid until mixture begins pulling away from the sides of the bowl. This will take approximately 3 minutes.

Mixing

Once thoroughly incorporated, place dough into a planetary mixer and begin to mix dough with a paddle attachment on medium speed. Add eggs two at a time until mixture is smooth. Repeat until all the eggs have been added.

Piping

Using either a pastry bag or confectionery depositor, you can begin to deposit pâte à choux mixture for making eclairs, cream puffs or other pastry product.

Baking

Bake in a preheated convection oven at 350°F for 20 minutes and lower to 300°F for an additional 20 minutes without the fan. Total baking times and temperatures may vary according to your oven, altitude and baking environment.

Finish

Once cooled, fill with pastry cream or ganache with chocolate. Feel free to take some creative license!

Serve & Enjoy

Enjoy your freshly baked pâte à choux. Yields approximately 100+ eclairs or 300 cream puffs.

About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

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Featured Equipment

If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.

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MONO Omega Series

The Omega Series of Confectionery Depositors are perfect for handling an even larger variety of products than the Epsilon. With the available Wire-Cut option on the Omega Plus model, bakers can even process traditional cookies such as chocolate chip. Click here to learn more.

MONO Electric Convection Oven


These MONO BX Electric Convection Oven is designed by bakers for bakers and ensures even baking throughout the entire oven. This oven also has a variety of available tray capacities. Click here to learn more.