Orange Cake
Choux paste (choux sounds like “shoe” and means cabbage in French) has been around for a very long time sine the sixteenth century. This dough is unique in that it is twice-cooked. The ideal choux pastry has a light, very render crust and an almost completely hollow interior, perfect for cream puffs, eclairs to a rich seafood stew. The choux paste cannot be kept and should be used while the paste is still warm.
Choux Paste
2015-02-07 22:16:34
Yields 60
A delicate pastry with the interior is soft, eggy, and almost custardy.
Nutrition Facts
Serving Size
15g
Yields
60
Amount Per Serving
Calories 33
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 24mg
8%
Sodium 48mg
2%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 cup whole milk
- 1/2 cup water
- 7 tablespoons unsalted butter, cut into 7 pieces
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 5 to 6 large eggs, at room temperature
- 1 large egg beaten with 1 teaspoon cold water, for egg wash
Instructions
- In a 2-quart saucepan add milk, butter, sugar, and salt and bring to a full boil over medium heat, stirring frequently with a wooden spoon. At this point the butter should be fully melted. Still stirring, add the flour all at once, and stir without stopping until flour is thoroughly incorporated. Then continue to cook and stir for another 30 to 45 seconds, or until the dough forms a ball and a light crust is visible on bottom of the pan.
- Remove the pan from the heat and scrape the paste into a medium bowl. Immediately, while the dough is still hot, beat in the eggs one at a time, stirring vigorously with a wooden spoon to incorporate each egg before adding the next. The first couple of eggs are the hardest to mix in, but as the mixture loosens, it softens, smoothes, and becomes easier to blend.
- After you have incorporated 5 eggs, take a good look at the mixture - it might not need the last egg. you'll know the dough is perfect when, as you lift the wooden spoon, the spoon pulls up some of the dough that then detaches and forms a slowly bending peak. If the dough's too thick and doesn't peak, add the last egg.
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