Pate A Choux aka Eclair Paste

 Pate A Choux    A.K.A Éclair Paste Yield: 3 lb. 2 oz

(Patt-A-Shoo)

Ingredients

Milk**                                      4 fl. oz.

Water                                       4 fl. oz.

Salt                                           1 ½ tsp.

Unsalted butter                         7 oz.

Bread Flour                             10 oz.

Eggs                                        10 ct.

Directions

1.) Preheat the oven to 350°F.

2.) Dice the butter into small cubes.

3.) Sift the bread flour to remove any lumps.

4.) Place the milk, water, salt and butter in a saucepan. Bring to a boil and make sure the butter is fully melted.

5.) Remove the mixture immediately and add all of the flour. Vigorously mix the dough by hand with a wooden spoon until all flour is incorporated.

6.) Replace the mixture to the stove over medium heat and continue to mix until the dough comes away from the sides. The dough should look relatively dry and should begin to leave a thin film on the saucepan. (It will look kinda lumpy)

7.) Transfer the dough to a standing mixer with a paddle attachment. Beat for a few seconds on medium speed, then begin to add in the eggs.

8.) Add in the eggs one at a time until the dough mixture is shiny but firm. It may not be necessary to add in all of the eggs. The dough should pull away from the side of the bowl in thick threads; it will not clear the bowl.

9.) Put a workable amount of dough into a pastry bag with a piping tip, or snip a small hole in a plastic bag.

10.) Pipe into the shape you want onto a parchment lined baking sheet and bake immediately.

11.) Bake for around 35 minutes, cool completely and fill them as desired. Éclair Paste becomes really hollow when it bakes and can be filled with different things like whipped cream, pastry cream, chocolate mousse what ever you like! You can pipe these out into crème puff shapes and fill them with a flavored cream. You can also fill them with a savory filling such as a gravlax mousse or caviar.

** Cook’s Note: If you would like a crisper dough, replace the milk with an equal amount of water. 

Here are some pictures of what you can do with Éclair Paste

Eclairs filled with pastry cream and plain puffs

Puffs and Eclairs filled with pastry cream and covered with ganache.

                          Piped on melted white chocolate

 Designs made by dragging a bamboo skewer across the white chocolate lines in different directions. 

These are so easy and fun to make. Great for parties, center pieces and as house warming gifts. You can even take the little puffs and fasten them onto a large styrofoam cone with royal icing to make an edible centerpiece!! 

Enjoy this recipe! Thank you!