CHARLOTTE, NC (WBTV) - Its a tasty and sweet idea for your next holiday party. Pastry Chef, Heidi Kabath of The Ritz-Carlton, Charlotte, stopped by WBTV News Saturday Morning to share a recipe.
Pate a Choux
8 ounces (2 sticks)
All Purpose Flour
Bring water, butter, and salt to a boil. Using a wooden spoon, stir flour into water mixture to form a paste. Continuously cook and stir until the paste forms a dough and comes together as a ball leaving only a film on the bottom of the pot. Transfer the dough to a standing mixer. Mix on low speed with a paddle attachment until room temperature. Pour 1/3 of your eggs into the dough with the mixer on low speed. Once incorporated, pour another 3 eggs in. Allow to mix together. Slowly add the rest of the eggs one at a time until the dough starts to cave in when a spoon is dragged through. This may require more or less eggs than 10 eggs. Using a piping bag fitted with a straight tip, pipe the dough onto parchment paper. Each éclair should be 2-inches long. Bake at 400F for 8 to 10 minutes or until color starts to develop on the eclairs. Keep the oven door closed as much as possible. Drop the oven temperature to 325F and continue to cook until the eclairs are dried out, another 10-15 minutes.
2 cups + 3 Tablespoons
3 ½ Tablespoons
½ cup + 1 Tablespoon
Vanilla Bean, split and scraped