Ice Cream Profiteroles Ice Cream Profiteroles
PastryWiz step-by-step instructions
Pate a Choux - Vanilla Ice Cream - Bubble Sugar Decor - Plating - Final

Pate a Choux

Ingredients:
1/2 cup Butter
1 cup Water
1 teaspoon Sugar
1/2 teaspoon Salt
1 cup Bread Flour (high gluten) or All-Purpose Flour, sifted
4 Eggs

Equipment needed:
Saucepan
Wooden Ladle
Stand Mixer with Paddle Attachment
Plastic Scraper
Pastry Bag with a Round Tip

Short directions or step-by-step instructions.
  1. In a saucepan, boil butter, water, sugar and salt.
  2. Add flour all at once. Cook and stir the dough until it starts to pull away from the sides of the pan and is a little dry.
  3. Transfer dough into a 5-quart bowl. Beat at speed 2 using a flat beater (paddle attachment).
  4. Add eggs in stages, beating well after each addition, speed 4.
  5. Pipe desired shape and bake at 375 F until golden brown.

In a saucepan, combine water, sugar, salt and butter. Bring to a full boil.

Add all the flour at once and stir quickly ...

Cook at moderate heat while stirring vigorously until the dough forms a ball, starts to pull away from the sides of the pan and is a little dry.

Next: Transfer to Mixer

Home Recipes Cakes Wedding Cakes
Links Coupons Chef Jobs Seasonal Recipes

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.

Copyright PastryWiz TM

 

Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional