2. For the crème pâtissière, heat the milk to boiling, then set aside.Combine the egg yolks, sugar and vanilla in a bowl and beat with a wire whisk until it forms a ribbon, 3 to 4 minutes.

1. The ingredients. Here’s the good news: There aren’t a lot of them. You’ll need a liquid (typically water and/or milk), butter, flour, salt, and eggs.

This Beignets with choux pastry dough recipe came to me on an old, tattered recipe card. I knew right away it was a keeper.

That’s the choux paste. Spoon it (for cream puffs or profiteroles) or pipe it (for fancier desserts) onto a baking sheet. Baked at a high temperature -- 400 degrees -- it puffs up dramatically ...

2. In a medium-sized pot, add the water, butter chunks, and salt. Bring to a boil over medium heat, and allow the pieces of butter to melt completely.

The ideal pan for making pâte àu choux should hold two to four quarts. Look for a pan that's 7 to 8 inches wide. This will give you lots of room to move the dough around once it's formed.

The finished paste is a thick, sticky batter that, when cooked, explodes into an elegant pastry shell. Like sourdough bread, pâte à choux can hardly be described as “easy to do”; there are a ...

So, it does start with choux paste. So I've got here 3/4 cup of water in my saucepan. I just want to get the heat going, because I'm going to add 4 tablespoons of unsalted butter and 3/4 teaspoon ...

All Puffed Up. 8/30/2023 | 25m 4s Video has Closed Captions | CC. Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears. Jacques doesn’t like to waste anything--not ...