This week's recipes from the L.A. Times Test Kitchen
Have you ever considered trying your hand at homemade eclairs or cream puffs? It all starts with a dough called pate-a-choux:
Pate-a-choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up — practically exploding to double, even triple, its original size — right before your eyes. Out of the oven, pate-a-choux cools to a golden-brown shell, crisp yet delicate and lighter than air. It's downright mesmerizing.
Maybe you've never heard of pate-a-choux, but you've no doubt savored it at one time or another. Also known as cream puff dough, it's the magic behind crisp éclair shells and towering cream puff pastries, savory profiteroles and cheesy gougères.
Even better? Pate-a-choux is really simple to make. All it takes is butter, water, flour and eggs, perhaps a touch of sugar and salt, to get you started.
No worries. We include plenty of recipes, including that rich chocolate glaze pictured above!
This week's recipes include:
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Photo: Eclairs with pastry cream and chocolate glaze. Credit: Bob Chamberlin / Los Angeles Times