PATE A

CHOUX
Karren Gracia Antonius
Dwiki Kusnadi
Wiren Winata Eastin
Varshita Babani
Natasya Agustine Lie
ABOUT PATE A
CHOUX MEANING
Shoe pastry or in French, pate a choux.
Choux mean cabbage and pate means
paste. While in English, it called cream puff.

TWO SIMPLE RULES

• Stick to the ingridients and
measurement.
• Don’t open the oven while it bakes.

T O M A K E S H O E PA S T RY, Y O U O N LY
NEED 7 INGRIDIENTS.
RECIPE
INGRIDIENTS

Unsalted Butter (115 g)

Milk+Water each (120 ml)
Sugar two teaspoon
Salt 1/4 teaspoon
All purpose flour (125 g)
Eggs 4
Egg wash ( 1 egg with 1 tablespoon milk or water
PROCE
SS Cooking
Cook the butter,
Mixing
Transfer the dough to
Piping
Transfer choux
Bake
Bake for 20 minutes
milk+water, sugar a mixing bowl. Mix it then, keeping the
pastry dough
, & salt until until it cool down a pastries in the oven,
little. into piping bag. reduce oven to
simmering.
350’F (177’C)

Turn the stove off,

add 4 beaten eggs Using a water
slowly for 30 seconds And bake for 10-15
and add the flour. moistened more minutes until
between each.
finger, smooth golden brown
After that cook it Stop adding when the down the peaks.
again until the choux choux pastry has remove from the
pastry comes reach the desire oven and transfer
Brush each with to a cooling rack.
together. texture : shiny, thick,
and smooth.
egg wash Allow to cool before
filling.
NOTE
FOR THE FILLING
You can fill with homemade whipped cream,
lemon curd, jam, pastry cream and others.

FOR EXAMPLE, HOMEMADE CREAM OR CRÈME

C H A N T I L LY
You only need 2 ingridients such as :
- whipping cream (200 g)
- sugar (20 g).

Mix all the ingridients until it proofing.

RESUL
T
THAN
K YOU
SO