Pâte à Choux

Summary

In this video, Chef Jack Pippen demonstrates the versatility of pâte à choux (cream puff dough), a dough used for a wide range of both sweet and savory dishes. From small gougères to large Paris-Brest, Pippen showcases how to create various pastries, gnocchi, and even fried dough. The tutorial highlights key techniques such as properly incorporating eggs, shaping the dough, and baking it to perfection. With practical tips and multiple variations, this video is a comprehensive guide to mastering this essential dough in French pastry.

Takeaways

• 😀 Pâte à choux is an incredibly versatile dough that can be used for both sweet and savory dishes, such as profiteroles, gougères, eclairs, and gnocchi.
• 😀 The dough begins with heating milk, butter, and salt to a boil, then adding flour in one go, followed by eggs, to create a smooth and glossy texture.
• 😀 Pâte à choux can be used in various shapes, including small puffs (gougères), long eclairs, or large rings (Paris-Brest), depending on the recipe.
• 😀 For savory applications, ingredients like cheese, salt, pepper, and paprika can be added to the dough, as seen with gougères.
• 😀 Profiteroles, a sweet application of pâte à choux, are filled with whipped cream or ice cream and often topped with chocolate sauce.
• 😀 To make Parisian gnocchi, small portions of pâte à choux are poached in boiling water, then baked with cheese and cream for a rich dish.
• 😀 Pâte à choux can also be fried, such as when mixed with mashed potatoes for savory fritters or sweet fried dough.
• 😀 The dough should be warm but not too hot when adding eggs to avoid cooking them prematurely, which could lead to a scrambled texture.
• 😀 Various pastries can be made from pâte à choux, including swans (shaped dough with a neck) and éclairs (long tubes filled with cream).
• 😀 The dough can be prepared ahead of time and stored in the fridge or freezer, making it a convenient base for multiple dishes.
• 😀 Despite its flexibility, it's important to ensure the dough's consistency is correct—smooth, glossy, and the right texture for each application.

Q & A

What is patachou, and how is it different from puff pastry?

Patachou, also known as cream puff dough, is a versatile dough used for both sweet and savory dishes. It is different from puff pastry, which consists of layers of dough and butter. Patachou is made by boiling milk and butter, adding flour, and then mixing in eggs to form a dough that puffs up during baking.

What are some common dishes made with patachou dough?

Patachou dough can be used to make a variety of dishes, including savory gougeres (cheese puffs), profiteroles (cream puffs), eclairs, swans, gnocchi Parisienne, pomdauphin (a mashed potato and patachou mix), and more.

What are gougeres, and how are they made using patachou dough?

Gougeres are savory cheese puffs made from patachou dough mixed with cheese, such as gruyere, and flavored with salt, pepper, and paprika. The dough is piped into small rounds and baked until puffed and golden.

How do you make Parisian gnocchi with patachou dough?

Parisian gnocchi is made by pressing small pieces of patachou dough into boiling water, where they float to the surface. After poaching, they are typically served with cheese, olive oil, and basil, and can be baked with cream or cheese for a different presentation.

What is the importance of the cooling process before adding eggs to patachou dough?

The dough needs to cool slightly before adding eggs because if it’s too hot, the eggs may cook and scramble. A slightly cooled dough ensures smooth incorporation of the eggs and the right consistency for the dough.

What is the difference between different types of patachou-based desserts, like eclairs, profiteroles, and pida moon?

Eclairs are long, filled with cream or ice cream, and often glazed. Profiteroles are round and typically filled with whipped cream or ice cream. Pida moon is a ring-shaped variation, while larger, more intricate shapes like Paris-Brest represent another transformation of the dough.

How do you make pomdauphin, and what is its connection to patachou dough?

Pomdauphin is made by mixing patachou dough with mashed potatoes, then dropping the mixture into hot oil to fry. This creates a crispy exterior and soft interior. It's another creative use of patachou dough, resulting in a fried potato-based dish.

Why is it important to add eggs one at a time when making patachou dough?

Adding eggs one at a time helps the dough maintain the right consistency. It allows each egg to fully integrate into the dough, creating a smooth, cohesive mixture that will puff up properly when baked.

What are some variations of patachou dough recipes, such as using milk versus water?

The basic patachou dough can be made with either milk or water. The choice between milk and water affects the richness of the dough. Milk makes a richer, slightly creamier dough, while water results in a lighter, more neutral dough.

How do you properly bake patachou dough items to achieve the perfect texture?

To achieve the perfect texture, patachou dough should be baked at the right temperature (around 375°F). For best results, avoid opening the oven door during the first 10 minutes of baking to allow the dough to rise. If making larger items like profiteroles or eclairs, it's important to ensure they are cooked thoroughly to prevent sogginess.