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Parve
Medium
10 Servings
Allergens 
1 Hour
Diets
Watch Sarah create pâte à choux and Paris-Brest in her patisserie!
about 1 and 1/2 cups (360 grams) water
1 teaspoon (4 grams) salt
6 and 1/3 ounces (180 grams) margarine
2 1/2 teaspoons (8 grams) sugar
2 cups (240 grams) Mishpacha Flour
7 eggs
3/4 cup plus 1/6 cup (180 grams) sugar
6 and 1/3 ounces (180 grams) margarine
2 cups minus 1 tablespoon (230 grams) Mishpacha Flour
praline paste
Paris brest filling (recipe below)
Gefen Confectioners’ Sugar, for sprinkling
2/3 cup (150 grams) Gefen Non-dairy Whipped Topping
3/4 cup (200 grams) praline paste
Boil water with margarine, salt, sugar.
Remove from fire. Pour in the flour and mix.
Return to fire to dry out the dough (see video for demonstration).
Place dough in mixer. Beat in eggs one at a time at medium speed, waiting until fully incorporated.
Remove mixture to piping bag. Pipe small circles onto Gefen Parchment Paper.
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.
Place all ingredients in mixer bowl. Mix together.
Roll out onto Gefen Easy Baking Parchment Paper.
Lay on top of the choux puffs.
Bake at 320 degrees Fahrenheit (160 degrees Celsius) for 50 minutes.
Beat together whipped topping and praline paste.
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 !!
Hi, thank you for pointing out the mistake! I just fixed it.
Can you freeze 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.
We are so happy to hear that your friends and family enjoyed this recipe!