Bonjour, Pate A Choux

The other day I was thinking what could I do for a topic, and I'm thinking 'What could I make that's going to be in line with trying things for the bakery?' and it hits me.  Eclairs.  Lately I've seen a number of people lamenting the lack of gluten free options in the area and so I think I can take it a step further and try gluten free eclairs.  Because, why not?  Of course, making eclairs and the like is intimidating to me.  I see a lot of people say how easy it is, but I've actually seen them made successfully.

Anyways, the thing I love about eclairs, and profiteroles, is the number of variations you can do...but so rarely see.  I mean, who wouldn't love a banana split eclair with a banana cream and garnished with chopped walnuts, whipped cream and a cherry?  I'm going off on a tangent, so focus, Eric.

Pate a choux is the name of the parent dough that is used to make eclairs, profiteroles and croquembouche (Note to self, try that sometime).  The dough is partially cooked in a pan, when the flour is added to the liquid ingredients and then later mixed with eggs.  The end result is an emulsion basically, a very "wet" dough that uses the moisture as a leavening agent.  When the dough is initially baked at a high temperature, the water turns to steam and puffs up the dough which is then set, the temperature is then lowered to dry out the dough.

 Pate a choux is a pretty simple dough to make, only requiring 6 ingredients.

 Start off by combining water, butter, sugar, and salt in a pan.  Bring to a boil and when the butter is melted add the flour.

Mix the flour into the water mixture and stir vigorously for two minutes (this is important, no less than two minutes).

Transfer the dough to the bowl of a mixer and add eggs, one at a time, making sure each is incorporated.  The dough will become thick and sticky.

Prepare baking sheets by lining with parchment paper and preheat the oven to 400 degrees.  Put the dough into piping bags with a 1 inch hole, or use ziplock bags alternatively.  Pipe the dough into logs of desired length for eclairs or into little mounds for profiteroles.  The actual size can be adjusted as desired.

Bake the dough for 10 minutes at 400, then lower the temperature to 325 and bake for 20-30 minutes, until lightly browned.  (Some recipes say to turn off the oven and let the pate a choux sit for another 10 minutes to continue drying out.  I'll probably do this next time I make these as mine were not as crisp and dry as I would have preferred.)  Then poke holes in the sides to allow the steam to escape.


While the dough is baking the pastry cream filling can be made.

In a medium saucepan combine sugar and milk and heat.  Meanwhile, combine eggs, cornstarch, salt and sugar and mix until combined.

Add the hot milk mixture slowly to the eggs and stir while adding.  Pour the mixture back into the pan and over medium low heat cook the mixture until it thickens.

Pour the mixture though a sieve and add the vanilla and butter.  Cover with plastic wrap and chill.


Assemble the eclairs or profiteroles.

Slice the tops off the profiteroles and cut a small piece out of the eclair tops.  Fill with the pastry cream, put tops back on.

Most recipes will call for a chocolate glaze or ganache for the tops.  I just melted some chocolate and drizzled it over for a different effect.