Watch Sarah create pâte à choux and Paris-Brest in her patisserie!
Pate au Choux with Paris Brest
Recipe By Sarah Abitan
- Cooking and Prep: 1 h
- Serves: 10
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Contains:
Ingredients (14)
Choux
Craquelin
Paris Brest Filling
For Assembly
Start Cooking
Make the Choux
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Boil water with margarine, salt, sugar.
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Remove from fire. Pour in the flour and mix.
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Return to fire to dry out the dough (see video for demonstration).
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Place dough in mixer. Beat in eggs one at a time at medium speed, waiting until fully incorporated.
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Remove mixture to piping bag. Pipe small circles onto Gefen Easy Baking Parchment Paper.
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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
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Place all ingredients in mixer bowl. Mix together.
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Roll out onto Gefen Easy Baking Parchment Paper.
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Lay on top of the choux puffs.
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Bake at 320 degrees Fahrenheit (160 degrees Celsius) for 50 minutes.
For Paris Brest
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Beat together whipped topping and praline paste.
To Assemble
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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.
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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 !!Replies:
Hi, thank you for pointing out the mistake! I just fixed it. -
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. -
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.
Please
Log in to post a review How'd it turn out? Write a review.
-
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. -
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.
Please
Log in to ask a question Write your question here
-
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 !!Replies:
Hi, thank you for pointing out the mistake! I just fixed it.
