Pate Au Choux - pronounced as " Patty Shoe "

 pâte à choux - pronounced as " Patty Shoe " ( Profiteroles or Eclairs ) they come from French bakery spread all over the recipe around the world...
Learning to make this fancy little egg shell is not easy. As I find it hard to make it right. Reading and doing some research how to get it perfect is to remember your TIME AND TEMPERATURE.  How humid is the air today? Which will directly influence your flour. Your dough should be of pipeable consistency when you pipe them into your parchment paper it holds its SHAPE.

HERE ARE THE MIX METHOD:
Make sure you PREHEAT YOUR OVEN TO 200 C - 400 DEGREES F
Milk 4 oz - 1/2 cup
Water 4 oz - 1/2 cup
Butter 112g - 1 stick
Sugar 1g - 1 tsp
Salt 1g - 1/4 tsp
Bread Flour or Plain Flour  130g - 1 cup
Fresh Large Eggs 200g each (4-5)

In a large pot combine the water and milk with butter, sugar and salt. Bring to boil and add the flour all at once. Using your wooden spoon stir in to moisten the flour. The mixture will turn into a mass of dough that will ball up around the spoon. The cooking process can take almost 5 minutes. Once dough is cook you can transfer now to your electric mixer using your paddle attachment and beat it in low speed to mix the dough and steam will evaporate. Then add the egg one at time. Let the first egg absorbed to the mixture until they become smooth then add the second and so forth until the egg/mixture will become fairly stiff dough not runny. To make sure when you pipe the Choux it will hold on its shape on the sheet pan. Use your 18" plastic piping bag and snip the tip into small size like on your coupler circle shape. Then pipe straight into your parchment paper then lift the bag quickly to create a pointer on the top. Like a shoe shape. Spray lightly of water to enhance the steam heat that helps this delicate pastry to rise... BAKE IT FOR 20 MINUTES BUT BEWARE THEY ARE NOT TOTALLY COOKED YET!!!

Here are the example of my Eclairs are half cooked in the middle when you open there shells. What happens if there are still eggy mixture in the inside you have to leave it more in the oven for another 20 minutes into 200 Celsius temp. But do not take the whole tray when testing it. Just pick one shell and try to open until the eggy mixture inside the shell will disappear.

HERE IS OUR PERFECT PATE AU CHOUX DONE IN ABOUT 60 MINS COOKED IN THE HOT TEMP OF 200 D IN THE OVEN.

Store Baked Puff shells in the freezer in your ziplock bag for up to a month or 1 week airtight container. Served with pastry cream inside and drizzle with simple ganahce chocolate on top :)

HAPPY BAKING EVERYONE!!!