Welcome to a delicious crash course in French. This pastry dough is so versatile, you can turn it into sweet Chantilly cream puffs, chocolatey profiteroles or savory Gougères. It’s all the French you’ll need to know.
“Pate a Choux is a classic French dough made on the stove top. “Choux” means cabbage because the little baked puffs can look like little cabbages. By simply adding cheese to the base dough you can turn this into savory cheese puffs called Gougères. To make these puffs a simple dessert treat, we fill them with Chantilly cream, or split them, dip them in chocolate and fill them with Tillamook Ice Cream. This recipe makes quite a few but once baked they freeze well. The recipe can be cut in half. Use your imagination and enjoy!” – Keegan Gerhard of D Bar Desserts
Pate a Choux Dough
2½ cups (20 oz) whole milk
2½ cups (20 oz) water
1 lb cubed Tillamook® Unsalted Butter
1 tablespoon + 1 teaspoon granulated sugar
1 tablespoon + 2 teaspoons sea salt
2¼ cup (10 oz) all-purpose flour
2¼ cup (10 oz) bread flour
18 whole eggs, blended
Chantilly Cream Puffs
1-1/2 oz vanilla sugar
1 qt heavy cream
8 oz heavy cream
8 oz dark chocolate
Tillamook Ice Cream
For a savory cream puff, called a Gougères, prepare the same Pate â Choux dough, simply adding Tillamook® Italian Blend Cheese, cayenne pepper, and fresh basil.
Gougères (savory cream puff)
Ingredients for Pate a Choux (above)
1½ cups (6 oz) Tillamook Shredded Italian Blend Cheese
1 teaspoon cayenne
1 ½ teaspon basil, fresh or dried
½ teaspoon garlic powder
¼ teaspoon sea salt
1/8 teaspoon cayenne
1/8 teaspoon white pepper
1 cup (4 oz) Tillamook Shredded Classic Mac & Cheese Blend Cheese
2 cups heavy cream
1 cup (4 oz) Tillamook Shredded Mozzarella Cheese
½ cup (2 oz) Tillamook Shredded 3 Year Vintage White Extra Sharp Cheddar Cheese
Pate a Choux Dough
In saucepot bring milk, water, butter, sugar, and salt to a boil. Add in flour all at once and stir vigorously until ingredients come together in one single mass of dough and are a rather smooth paste. Continue cooking on medium heat until there becomes a trail on the bottom of the pan and you achieve large smooth surfaces on the dough with just a few deep cracks (“rhino skin”, D Bar chefs call it).
At this point transfer dough to kitchen aid mixer and mix with paddle until steam stops billowing off the dough. Start adding eggs very slowly until each addition is fully absorbed and paste is smooth. Continue mixing until dough creates a “birds beak” when paddle is lifted from dough. You can add optional savory ingredients (see Gougères preparation below) or continue on with plain dough. Pipe dough into little balls.
Bake in a 425°F oven for five minutes. Turn pan, and bake another 5 minutes. Reduce oven to 350°F and bake 8-10 minutes more or until golden brown.
Note: if you live in a humid region you might want to pull tray out of the oven when they look done and pierce a small hole in the side with a paring knife to release steam. If needed, place them back in a turned-off oven to dry out for about 10-15 minutes.
Using a small plain piping tip, puncture the bottom of the cream puffs. To make a Chantilly or other flavored whip cream, use an ounce to an ounce and a half of vanilla sugar for 1 quart of cream. Put into piping bag and fill each cream puff. When properly filled they should feel heavy for their size. Dust with powdered sugar if desired.
Make a ganache with equal parts heavy cream and dark chocolate by placing chopped chocolate in a bowl and pouring scalded heavy cream over chocolate. Let sit for about 1 minute. Whisk until smooth. Ganache is ready for dipping! Split puffs in half with a serrated knife, then dip tops in ganache. Place a small scoop of ice cream on the bottom half, and close the sandwich.
Follow directions for Pate â Choux above, adding Tillamook Cheese, cayenne and fresh or dried basil to dough before piping dough into little balls. Bake in a 425°F oven for five minutes. Turn pan, and bake another 5 minutes. Reduce oven to 350°F, move pan to bottom rack in oven, and bake 8-10 minutes more or until golden brown. Just before finished baking, sprinkle with shredded cheese.
Dipping Sauce for Gougères
Combine all seasonings and toss with shredded Mac & Cheese Blend Cheese. Heat cream to just below a boil. Add shredded, seasoned Mac & Cheese blend to the cream and stir to melt. Add Mozzarella and allow to melt. Finally add 3 Year Vintage and allow to melt, stirring all the while. When all cheeses are melted sauce is ready. At this point toss your cooked noodles in the hot Mac sauce. Coat them generously. Note: it will not require all the sauce – reserve for Crü Fries or use as a dipping sauce for your favorite snack.