Holidays are filled with sweets, Cakes to Pies, Brulee to Bahmkuchen all deliciously unique in there own way. I am not big on sweets but from time to time I do get the urge to indulge. In the kitchen I try to be semi practical and not bite off more than I can chew. A core ingredient that can be used for sweets or savory edibles is center stage in my opinion which brings us to Pate Choux or Choux Pastry. The recipe below is superb for Eclairs filled with creams, custards, jelly and jams even ice cream to Pomme Dauphine or little savory treats filled with cheeses to pate.
Ingredients for Choux Pastry
How to make Choux Pastry
- Melt the butter in the water and bring to a full boil
- Immediately add the flour all at once and stir continuously with a wooden spoon
- Cook for a couple of minutes until the mixture pulls away from the pan, forming a ball and remove from the heat
- Place the dough in the bowl or a mixer, using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly
- Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated
- The paste should be of a pipeable consistency and not too runny
In future posts I will share some ideas for both sweet fillings and savory fillings, please note this recipe is not of my creation but is one I use due to its simplicity and versatility.
Have fun and "Think Good Thoughts and Smile".
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