Pate a Choux (Cream Puff Pastries)
By Curt Wagner, CEPC, Pastry Chef Instructor, Keiser University
Puff Pastry Ingredients
Milk 4 oz.
Water 4 oz.
Butter 4 oz.
Flour (bread) 4 oz.
Eggs 8 oz.
Pastry Cream Ingredients
Milk 16 oz.
Sugar 2 ½ oz.
Eggs 3 ea.
Cornstarch 1 ½ oz.
Vanilla Bean, scraped 1 each
Heavy Cream 1 cup
Puff Pastry Method
1. Bring to a boil the liquid, fat and salt (fat needs to be melted)
2. Sift the flour and add all at once away from the flame or you will have lumps that won’t come out.
3. Stir until the mixture forms a mass and leaves a thin film on the bottom of the pan. Stir constantly as this should take several minutes
4. Place into a mixer with a paddle and turn on low to let some heat escape about 8 seconds.
5. Pour the eggs in two at a time on medium speed making sure they mix thoroughly and scrape the bowl after every addition
6. We are looking for a smooth/thick and shiny paste that just holds its shape. If the paste is too thick the shells will be dense and if too thin, they will be flat.
7. You may not use all the eggs so only add what you need, but it is also possible you might have to add an additional egg or two to achieve the proper consistency.
8. Pipe desired shapes and bake in a hot oven 400°F until the shells are golden brown and have a hollow feel to them
9. Cool completely before filling
10. Fill shells with the pastry cream (directions below)
11. Dip in melted chocolate of choice let set and enjoy
Pastry Cream Method
1- Boil 90% of the milk with, salt, and 50% of the sugar (sprinkled over the milk).
2- May add vanilla bean to infuse flavor.
3- Make slurry using remaining milk and starch.
4- Add eggs and remaining sugar to slurry to create a liaison (whisking).
5- Temper liaison with 1/3 of the hot milk
6- Gradually pour liaison back into pan; through a fine chinois
7- Bring back to a FULL boil whisking constantly
8- Remove from heat, and pour out onto a sheet pan or into a bowl and cover with plastic film making sure it comes in complete contact with the custard
9- Place into cooler until reaches room temperature
10- Whip 1 pint of heavy cream to medium stiff peak and then add the room temperature pastry cream just until combined; put back into refrigerator until cold
11- Once cold, its ready for use
Curt G. Wagner C.E.P.C.
The Center for Culinary Arts