When Catherine de Mecici  of Florence, came to France in 1533 to marry the Duke du Orleans, (later to become Henry II of France), she brought her entire court with her, including her chefs.  It is believed that in 1540 her head chef, Panterelli invented new pastry he used to make delicate, puffy dessert.  It was known as Pâte á Panterelli.  It later became known as Pâte á Popelin, since the little pastry puffs were the shape of a woman’s breast or “popelin.”  Eventually it became known as Pâte á Choux, since the little pastry puffs were also the shape of a small cabbage or “choux.”  The recipe was refined in the 19th century by Antoine Carême, and that is the recipe we use today.  Whether used for a savory dish or a sweet, the recipe is the same.

Pâte á Choux is a very strange critter.  It doesn’t seem like it should work and it looks funny in the beginning.  Every time I make it I think, “well, this time it just aint gonna work,” yet every time it does.  I don’t think it has anything to do with cooking skill.  I think it’s pure magic.

1 cup water

1/2 cup (1 stick or 1/4 pound) butter, cut into small pieces

1 cup all-purpose flour

4 eggs

Egg wash – (1 egg beaten with 1 tablespoon cold water)

Preheat the oven to 375°f (190°c or gas mark 5). 

Put water and butter into a heavy bottomed sauce pan and bring to a boil.  When the butter is completely melted, remove the pan from the heat add the flour all at once.

Mix quickly with a wooden spoon until all is thoroughly incorporated. Return the pot to a very low heat and continue mixing until the dough is smooth and soft but not sticky.

Remove from the heat and allow to cool for a minute or two.

Begin adding the eggs, one at a time and mixing well to thoroughly incorporate after each addition.  The end should be a dough that is smooth and about the consistency of a thick mayonnaise.  Use at once.

To use, cover baking sheets with Baker’s Parchment.  Place the Pâte á Choux in a piping bag and pipe onto the baking sheet.  Pipe into round blobs for cream puffs and canapés or ropes three to four inches long for éclairs.  Paint each with an egg wash.

Bake for about twenty five to thirty five minutes, depending on size, or until golden brown. When done, turn off the oven.  Remove from the oven and very quickly, using the tip of a small sharp knife, make a small slit in the side of each one.  Quickly return the pan to the oven and prop the door part way open.  Leave in the oven until completely cooled.  It is necessary to make the little sit in the side to allow the moist air remaining to escape and hasten the drying of the inside.

If this isn’t done they may collapse and become soggy.  You may now fill them with what ever you desire, sweet or savory.