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Pate a Chou (Puff Shell Dough)




Source of Recipe


Cuisinart Food Processor






Recipe Introduction


This is the dough used for eclairs, cream puffs, cocktail puff and classical French recipes like pommes dauphine, quenelles and gougere. It is always made with a panade- a combination of butter, flour and water, to which eggs are added.





List of Ingredients



• 5 1/2 tablespoons (2/3 stick) unsalted butter, cut into pieces
  
• 3/4 cup water
  
• 1 1/2 tablespoons sugar (optional)
  
• 1 1/4 cups all-purpose flour
  
• 4-5 large eggs
  






Instructions



1. Combine butter, water and sugar in a saucepan. Bring to boil over medium heat, stirring occassionally. As soon as water reaches the boil, reduce heat to simmer and add flourall at once. Beat vigorously with wooden spoon until flour is absorbed. Mash dough against bottom and side of pan with spoon for 1 to 2 minutes.
   
2. Insert metal blade in bowl of food processor. Add dough to bowl and process for 10 to 15 seconds. Add 4 eggs and process until smooth and shiny, scraping down side of bowl as necessary. The dough should be thick and flow very smoothly when lifted with a spoon. If it does not flow at all, add the last egg and process until smooth. Use immediately or refrigerate, covered for 1-2 days.
   
3. Makes 2 1/4 cupsdough, enough for 12 cream puff shells or a 6 cup ring mold.