Pâte à Choux Shells (French Pastry Shells)

Name: Pâte à Choux Shells (French Pastry Shells)
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 4 larges eggs, at room temperature; 237 milliliters all-purpose flour; 1 Tbsp granulated sugar; 0 teaspoons fine salt; 8 Tbsps unsalted butter (1 stick), cut into 8 pieces; 118 milliliters water, plus more as needed; 118 milliliters whole milk

Pâte à Choux Shells (French Pastry Shells) might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 136 calories, 3g of protein, and 9g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up eggs, milk, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Heat the butter, milk, measured water, sugar, and salt in a medium saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Water

Milk

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Stand Mixer

Bowl

Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart. Dip your finger in the bowl of water and smooth the top of each mound.

Ingredients you will need

Mounds Bar

Dough

Water

Dip

Equipment you will use

Baking Sheet

Bowl

Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes have passed).

Equipment you will use

Baking Sheet

Oven

Transfer the baking sheet to a wire rack and let the puffs cool completely, about 30 minutes.

Equipment you will use

Baking Sheet

Wire Rack