Pate au Choux with Paris Brest

Sarah Abitan Sarah Abitan
Leave a review

Watch Sarah create pâte à choux and Paris-Brest in her patisserie!

1h 10
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg, Tree nuts

Episode for this recipe

1 10:25

How to Make Choux Pastry

Sarah’s Patisserie

Sarah Abitan

Ep. 4

Sep 27, 2018

Watch now

Directions

Make the Choux

  1. Boil water with margarine, salt, sugar.

  2. Remove from fire. Pour in the flour and mix.

  3. Return to fire to dry out the dough (see video for demonstration).

  4. Place dough in mixer. Beat in eggs one at a time at medium speed, waiting until fully incorporated.

  5. Remove mixture to piping bag. Pipe small circles onto Gefen Parchment Paper.

  6. Preheat oven to 400°F and turn off. Bake plain choux in oven for 15 minutes, then turn oven on to 300°F and bake for another 40 minutes. If baking with craquelin, see directions below.

For Craquelin

  1. Place all ingredients in mixer bowl. Mix together.

  2. Roll out onto Gefen Easy Baking Parchment Paper.

  3. Lay on top of the choux puffs.

  4. Bake at 320 degrees Fahrenheit (160 degrees Celsius) for 50 minutes.

For Paris Brest

  1. Beat together whipped topping and praline paste.

To Assemble

  1. Slice open each choux. Pipe first praline onto the bottom choux, then Paris brest. Replace the top choux (use a craquelin-topped choux if desired). Sprinkle confectioner’s sugar over.

Suggested Recipes

Explore

cream puffs french baking french food kosher French food Paris brest pastries pastry pate a choux Sarah Abitan Succos Succot Sukkos
Did you make this recipe yet?

What Cooks Are Saying

4.0 out of 5

2 global ratings

5 star
0%
4 star
100%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

4 Comments

Perla Hochhauser •

Can you freeze it?

Devorah •

Mistake in list of ingredients, correct amount in actual recipe. This reads 1 cup of flour, which is how we made them , the batter was VERY runny so then I checked the full recipe and it is actually 2 cups of flour. Whoops. Not knowing what else do do, apart from throwing everything out, I beat in another 1 cup + 1/2 of flour to try and get the right consistency. They came out quite flat but still yummy. Please fix the mistake so others don't do the same thing I did. Happy Baking !!

Method very clearly shown in video, very helpful.

Devorah •

Mistake in initial ingredients , shows 1 cup of flour instead of 2cups of flour. This reads 1 cup of flour, which is how we made them , the batter was VERY runny so then I checked the full recipe and it is actually 2 cups of flour. Whoops. Not knowing what else do do, apart from throwing everything out, I beat in another 1 cup + 1/2 of flour to try and get the right consistency. They came out quite flat but still yummy. Please fix the mistake so others don't do the same thing I did. Happy Baking !!

Raquel Malul Kosher.com Team •
Reply to Devorah

Hi, thank you for pointing out the mistake! I just fixed it.

Northa Turner •

Pate au Choux I love this recipe it taste wonderful, I do hope she will do some more pastries, so easy
to follow, my friends and family want me to make them all the time.

Raquel Malul Kosher.com Team •
Reply to Northa Turner

We are so happy to hear that your friends and family enjoyed this recipe!