Pate a Choux (Shoestring Pastry)
Adapted From: France :)
Ingredients
200 gram Milk
200 gram Water
4 gram Salt
180 gram Butter
220 gram Flour
400 gram Egg
1 Tbs Milk (hot/warm)
Powdered Sugar
Directions
Preheat oven to 425.
Combine water, milk, butter, salt, and sugar in a large pan over medium heat.
Bring to a boil and make sure butter is fully melted.
Remove from heat.
Add flour and stir until smooth and mixture no longer stickets to the sides of the pan, about 5 minutes. Dough should become shiny.
Keep stirring mix by hand or place ni a mixer using paddle attachment.
Incorporate eggs, one at a time, making sure each egg is well incorporated before adding the next one.
Once eggs are mixed in, change attachment to the whisk and add 1 Tbs hot milk to the dough.
Whisk on high speed for 30 seconds.
Transfer mixture to a piping bag fitted with 1/2 inch round tip.
Prepare baking sheet(s) with parchment paper or non-stick tinfoil.
Pipe 1 inch spheres onto prepared baking sheet. (Should be about 1 inch wide & tall; pull piping bag away quickly at peak to ensure the dough separates nicely.)
Sprinkle top with powdered sugar.
Bake at 425 for about 10 minutes until well risen.
Lower temperature to 350 until well colors and dry. Look for the cracks formed by rising to be lighly browned to avoid pulled them out and having them immediately deflate.
You can either sprinkle with powdered sugar and eat as is; or make a filling and serve similar to cream puffs. For cream puffs, see my Creme Patissiere recipe
Katie Dishes - Two Thumbs Up!
Learned how to make this in Paris with my mom and my best friend - these are very unique and delicious. Definitely worthy of the putsiness!
