Viking VSM700SG Use and Care Manual - Page 15

PÂtÉ A Choux, Éclair Paste

Get Viking VSM700SG PDF manuals and user guides View all Viking VSM700SG manuals
Add to My Manuals
Save this manual to your list of manuals

Page 15 highlights

PÂTÉ A CHOUX (ÉCLAIR PASTE) 8 oz Milk 8 oz Water 1 1/2 salt 2 tsp Granulated sugar 7 1/2 oz butter 1 cup All purpose flour 8 Eggs Makes two pounds of dough • Pre heat the oven to 425ºF or 220ºC • Get a sheet pan with parchment paper ready for the piped dough also have a pastry bag with a large round tip. • Place the milk, water, salt, sugar, and butter in a sauce pan and bring to a boil • Once at a boil remove from the heat and stir in the flour by hand (a wooden spoon works the best) continue to beat until the dough come away from the sides it will look dry • Put the dough into the mixing bowl and allow to cool to about 130ºF • Once temperature is down using the "V" paddle mix the eggs in one at a time • The mixture will be shiny but firm; it will not clean the side of the bowl. • Place a workable amount of warm dough into the pastry bag and pipe the desired shape (unless you are making beignets or churros). • Bake immediately 425ºF (or 220ºC) for 10 minutes then drop the temperature to 375ºF (or 190ºC) and cook for 10 more minutes. • Cook till brown and dry inside (keep the door closed as much as possible) • Tip - if you can't decide if they are done get a towel and pick one of them up and listen if they hiss they are done. 15

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
PÂTÉ A CHOUX
(ÉCLAIR PASTE)
8 oz Milk
8 oz Water
1
1
/
2
salt
2 tsp Granulated sugar
7
1
/
2
oz butter
1 cup All purpose flour
8 Eggs
Makes two pounds of dough
• Pre heat the oven to 425ºF or 220ºC
• Get a sheet pan with parchment paper ready for the piped dough
also have a pastry bag with a large round tip.
• Place the milk, water, salt, sugar, and butter in a sauce pan and
bring to a boil
• Once at a boil remove from the heat and stir in the flour by hand
(a wooden spoon works the best) continue to beat until the dough
come away from the sides it will look dry
• Put the dough into the mixing bowl and allow to cool to about 130ºF
• Once temperature is down using the “V” paddle mix the eggs in one
at a time
• The mixture will be shiny but firm; it will not clean the side of the
bowl.
• Place a workable amount of warm dough into the pastry bag and
pipe the desired shape (unless you are making beignets or churros).
• Bake immediately 425ºF (or 220ºC) for 10 minutes then drop the
temperature to 375ºF (or 190ºC) and cook for 10 more minutes.
• Cook till brown and dry inside (keep the door closed as much as
possible)
• Tip – if you can’t decide if they are done get a towel and pick
one of them up and listen if they hiss they are done.
15