PTE CHOUX
Make pte choux from master pastry chef, Dominique Ansel.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preaheat the oven to 375°.
- Combine the water, milk, butter, sugar and salt in a medium pot over medium heat and bring to a boil.
- Add the flour and stir, using a wooden spoon, until the mixture comes together, about 5 minutes. Continue to stir until the dough begins to dry out and pull away from the sides of the pot, about 2 minutes.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1 ½ -inches in diameter, leaving a 1-inch gap between rounds. Using a pastry brush, lightly brush the egg wash on each choux. Bake on a center rack at 375° for 10 minutes. Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown.
- Remove the sheet tray from the pan and allow to cool for a few minutes before serving.
- Note: For cheese puffs, add 2 ounces (about ½ cup) grated Comté or Gruyère cheese after all of the eggs have been incorporated in step 3.
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