Pate Chaud Recipes
PATE A CHOUX
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 3 dozen cream puffs
Number Of Ingredients 5
Steps:
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
PATE A CHOUX DOUGH
Provided by Food Network
Categories dessert
Time 55m
Yield 40 to 45 cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
- Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
- Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
- Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
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- Defrost puff pastry at room temp for 1-2 hours or in the fridge overnight. Unfold each pastry sheet onto a baking sheet lined with parchment paper. Use a 3″ round biscuit or cookie cutter to cut 9 circles out of each sheet (18 circles in total). You can also cut into squares if desired. Remove the pastry scraps, then refrigerate the cut puff pastry while you make the filling.
- Add pork, mushrooms, onions, fish sauce, pepper, salt, garlic powder, and chives to a bowl. Mix until fully incorporated. Set aside.
- Preheat oven to 400º F. Take the cold pastry rounds out of the fridge. Brush egg whites around the perimeter of half of the pastry rounds. Then use a cookie scoop or spoon to dollop a rounded tablespoon of filling in the center of the pastries with egg wash. To cover, stretch out a second pastry circle without egg whites about 1/2″, then fully cover each pie. Press down the edges so both sheets of pastry are glued together with the egg whites. Use a fork to crimp the edges of the pie to seal the top and bottom pastries. Repeat with the rest of the pies. Brush all of the pies with the egg yolks, including all the sides.
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