Pate a
Choux is the versatile French pastry dough usually used to make éclairs. This
was my first attempt at making pate a choux, and I ended up kind of screwing it
up. I followed Michael Ruhlman’s recipe from Ratio, which calls for 10 to 20
minutes of baking at the end. I took the éclairs/hot dog buns out of the oven
at 13 minutes, only to realize they were definitely not cooked through and then
they deflated. I put them back in to finish cooking, but they didn’t puff back
up like I had hoped.
Pate a Choux:
8
ounces (1 cup) water
4
ounces butter (1 stick)
½
teaspoon salt
4
ounces flour (a scant cup)
4 large
eggs (8 oz)
Cut the
butter into pieces and add to a pan with water and salt. Bring to a simmer over
high heat, reduce the heat to medium, and sift in the flour. Stir, cooking for
a minute or two, until the dough forms a singular solid mass.
Remove
the dough and place it in a bowl, or the bowl of a stand mixer. Beat in the
eggs one at a time, until incorporated.
Transfer
to a pastry bag and pipe into 4 to 5 inch éclair shaped pieces on a prepared
baking sheet. Bake at 425°F for 10 minutes, then drop the temperature to 350°F
and bake for an additional 10 to 20 minutes.
3
tablespoons mustard seeds
¼ cup
mustard powder
1.5
tablespoons white wine vinegar
¼ cup
white wine (I used Vermouth)
1
teaspoon salt
Add all
ingredients to a bowl, cover and refrigerate for at least 24 hours. Add to a
food processor and blend until you reach the desired consistency.
To Finish:
2 large
boudin blanc sausages (mine were ~1/3 lb. each)
1 leek,
washed and cut into pieces (white and light green parts only)
2 tablespoons
butter
Salt
Sautee
the leeks in butter over medium heat until softened, 4 to 5 minutes. Season
with salt. Cut the sausages into quarters and cook in a pan over medium heat
for 2 to 3 minutes per side.
Slice
open your pate a choux/éclair, and top with sausage, leeks and mustard.
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