KNEADERS PATE A CHOUX

Funfetti cream puffs made from pate du choux. Funfetti cream puffs made from pate du choux dough. Recipe courtesy of Kneaders, found on everydayjenny.com

This year Kneaders Bakery & Cafe is celebrating their 20th anniversary of being in  business. I was so excited to attend an event at the City Creek Kneaders and learn how to make pate a choux  from their executive pastry chef, Monica Kate.

(Photo by Kneaders) 

Pate a choux  is the base for many french pastries such as cream puffs and eclairs. It is slightly thicker than a batter, but not as thick as a dough. Choux means “little cabbage” because of cream puffs resemblance to cabbages when they are baked. You can pretty much pipe any shape you desire. Because we were celebrating Kneaders’ “birthday”, Chef Kate made the pate a choux into funfetti choux by adding colorful sprinkles. It made the cream puffs even more fun and delicious!

Kneaders Bakery & Cafe makes 42 different kinds of pastries every day at each of their locations. They also make 13 different kinds of bread. The day we were there they had gone through 412 pounds of bread just at the City Creek location! Their breads and pastries are incredible. They now have 57 stores in 6 states. If you haven’t had a chance to try your local Kneaders, be sure to stop by soon!

Funfetti cream puffs made from pate du choux dough. Recipe courtesy of Kneaders, found on everydayjenny.com

Pate a Choux (Recipe courtesy of Kneaders)

1 cup water
1 cup milk
1 cup butter (Kerrygold or Plugra is reccomended)
1 tsp. sugar
1 tsp. salt
1 ¼ cup flour
10 eggs whisked

Directions:

  1. Bring water, milk, butter, sugar, and salt to a boil.
  2. Whisk in flour and once incorporated stir with a spatula for 1-2 minutes to cook off starch.
  3. Pour mixture into a mixer fitted with the paddle attachment and add the whisked eggs gradually. You may not use all the eggs. Pull the paddle out of the choux and if the batter makes a “v” you are ready.
  4. Pipe onto a parchment lined sheet tray. You can pipe round circles for cream puffs or longer shapes for eclairs.
  5. Bake at 345 degrees for about 20-30 minutes, opening the oven to let out excess steam after you see the product rise and start to sweat.
  6. Fill cream puffs with desired filling.

Basic Ganache

Chocolate 300g
Cream 300g

  1. Heat the chocolate in a microwave safe bowl until it is about half melted.
  2. Heat the cream on the stove until it just comes to a boil.
  3. Pour the hot cream over the chocolate and allow to sit for a moment.
  4. Whisk cream until chocolate and cream are fully emulsified and glossy.

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