Choux Pastry (Patê à Choux)

For many years I’m wondering make this recipe, but always I postponed. Because thought it was difficult, fatt-y, my oven doesn’t work well… etc. So, finally I did! Yay! :) And it’s easy, fun and very delicious. If you’re affraid, my advice is: make it! It’s so fun! :D Few minutes later, all the soft dough became “puffy”, like magic!

I took the Roberta Sudbrack’s recipe (she is a famous chef in Brazil). If I gonna make at least the recipe must be who knows about it, right? :D

Difficulty level: easy, easy!

Ingredients
1 cup = 200mL

• 1 cup water xícara de água
• 1 cup flour xícara de farinha de trigo peneirada
• ½ cup unsalted butter (I used 110g culinary margarine)
• 1 tsp. salt
• 1 tsp. sugar
• 4 eggs

Utensils: large pan, spoon, sheet pan, piping bag, tip, parchment paper or silpat.

Heat water and butter, until boil. Add flour, sugar and salt. Turn off the heat. Beat the mixture very well to incorporate the flour. Return the pan to the heat. Keep stirring until the paste doesn’t stick on the pan (about 2-3 minutes). Remove the heat.

Let the mixture rest and cool down for a little, 5 minutes. Pre-heat the oven 400ºF/200ºC for 10 minutes, at least. Cover the sheet pan with parchment paper or silpat.

Add eggs, one at the time. Making sure the first egg is completely incorporated before continuing. After, the mixture wil be shiny-golden, :)

Put the mixture onto the piping bag… and make the shape you want! The classic éclair, mini-éclair,… :D But don’t make differents shapes in the same sheet pan.

Put in the oven and turn up to 435ºF/230ºC for 5 minutes. Turn down 400ºF/200ºC for 15-20 minutes until golden brown. So, pierce the bottom with a paring knife to release steam. Turn down the oven 350ºF/180ºC for 10 minutes to dry.

You can fill with anything you want. Cream, chantilly, ganache, mousse… the possibilities are endless. :)