Eclair Paste or Pate a Choux

In the industry it is referred to by the French name pâte a choux which means “cabbage paste” because once baked they resemble little cabbages.

This is a cooked pastry dough that can be used in a variety of ways to create both sweet and savory baked goods. The way they are piped out will determine the name given to the finished product.

The dough can be made in a few minutes and is usually used as soon as made. It will form a skin if allowed to sit without being covered with a damp cloth. Once made it should not sit without being used for longer than an hour.

Ingredients are very simple:  Water, salt, flour, fat and eggs are required. Sugar is optional for increased browning and sweetness.

Procedure

1. Bring the liquid, fat, salt and sugar to a boil on the stovetop. Make sure that the mixture is at a rolling boil and fat is completely melted. This allows for even distribution of the ingredients and ensure a proper mixing of the dough.
2. Once at a rolling boil add all the flour at one time. Using a wooden spoon stir the flour until it has completely mixed with the liquid. As this happens, the dough will begin to pull away from the sides of the pot.
3. As it pulls away continue stirring. This will cook the raw flour taste out and create a thin film on the bottom. Once this happens, remove the pan from the heat. Be sure to cook long enough.
4. Continue stirring the mixture. You will see the steam coming from the mixture. As it begins to cool, the steam will lessen. You are cooling the mixture to about 140oF. If you do not take the time to cool down the dough the eggs will scramble when added.
5. Once the dough has cooled down you will begin to add the eggs a few at a time. This can be done in a mixer or by hand. When doing large batches, a mixer is recommended. As the eggs are added to the dough it will look like the dough is breaking – streaks of liquid egg and clumps of dough will be seen. Do not add any more eggs until the dough has come back together. Continue adding the eggs and allowing the dough to comeback together until all eggs have been added. The finished dough should be smooth and slightly slack but firm enough to hold its shape.
6. Use parchment lined pans to bake; do not grease the pan.
7. For Cream Puffs, use a scoop for size consistency.
8. For eclairs use a large start tip. Use a ruler and draw lines on parchment paper. Flip over and pipe eclair paste on lines to keep size consistent.
9. The oven must be very hot for them to rise properly. Typical start temperature is 425 degrees for about the first 15 minutes or so. Once they have risen the temperature can be reduced to 375 degrees. Actual times depend on size of product. Adjust these temperatures by 50 degrees lower for a convection oven.
10. Be sure product is dried out before removing from oven so it does not collapse.
11. Unfilled shells can be frozen until used. Refresh in hot oven for a few minutes prior to using.

NOTE: Each recipe is formulated with a specific amount of eggs. There may be some instances when you will have to either add an egg or not use all of the eggs scaled out. It will depend on the conditions at the time the dough is being made.

Pastries made from pate a choux

1. Cream puffs – small or large pastries piped out using a round tip. The size is determined by the dessert you want to make.
2. Paris-Brest – they are piped using a star tip. The shape represents a bicycle wheel. The shape was created to honor the bicycle race from Paris to Brest which begun in 1891.
3. Eclairs-Eclair paste piped in a log shape. Filled with pastry cream and topped with chocolate ganache.