בצק פחם (פט א שו) וגוז'ר

Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person

Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make the base recipe plus Gougères, a warm, cheesy, crisp-yet-soft puff. It’s the most delicious of little bites. Remember to tune in next week for part II, where we take it in a sweeter direction.

Pâte à Choux

Special Equipment:

Stand mixer (optional), pastry bag (optional)

1/2 cup whole milk (4.4 oz / 125g)

1 tablespoon sugar (0.46 oz / 13g)

1/2 teaspoon Diamond Crystal kosher salt

7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces

1 cup all-purpose flour (4.6 oz / 130g)

6 large eggs (10.6 oz / 300g)

Video Breakdown:

0:00 Start

0:01 Harris Turns Down Claire's Gougères Cheese Puffs

0:17 Intro To How To Make Pâte à Choux

0:40 Dessert Person Intro

1:00 Pâte à Choux

1:42 Ingredients & Special Equipment

2:31 Combine Ingredients

3:25 Heat on Stove

5:10 Beat In The Eggs

7:11 Make The Gougère Dough

11:55 Bake

12:31 Remove, Serve, Outro

14:37 Spud!

Thanks for watching!