These classic French pastry puffs are perfect vessels for both sweet and savory fillings. The addition of a sablée allows them to rise even further, and provides a sweet crunch.
Yields approximately 50 pieces
125g whole milk
100g unsalted butter
150g all-purpose flour
225g whole eggs
100g butter, unsalted
125g all-purpose flour
Pâte à Choux
For the Pâte à Choux
Place the milk, water, salt, and butter in saucepan and bring to a rolling boil.
Remove from heat and stir in the flour until combined; return to heat and cook for 1-2 minutes until a smooth mass has formed.
Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until slightly cooled; incorporate the eggs in the small amounts.
Transfer the paste to a pastry bag and deposit into 2.5cm silicon hemisphere forms. Freeze.
Unmold and top each frozen choux with a 3cm disc of the choux sablée. Gently warm the surface with a heat gun, allowing the sablée to evenly drape the choux. Temper to room temperature.
Place in a 340˚F/170˚C oven, and bake for five minutes. Reduce the heat to 320˚F/160˚C and continue to bake an additional five minutes. Reduce heat to 300˚F/150˚C and finish baking until golden and dry, approximately 10 minutes.
For the Choux Sablée
Place all ingredients in the bowl of a stand mixer fitted with paddle; mix on low speed just until combined, adding a small amount of water if necessary.
Roll the dough between two sheets of acetate cut to approximately 30cm by 40cm. Freeze.
Cut the sablée dough into 3cm discs.
Questions? Contact email@example.com