I am making 25 large cream puffs for a party this weekend. I have made them a zillion times, but only one batch. Can I make a large batch of dough and then bake them? What I am wondering is if the dough is okay to sit out for several hours or does it have to be cooked right after it is made? I am trying to avoid making batch after batch!
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Question about Pate Choux dough
- Thread starter franinva
- Start date
Fran, it's my understanding that pate choux dough is one
of those recipes that is best not doubled. Although we did double it when I was doing pastry at a restaurant it gets difficult to pipe as the mixture cools off pretty quickly in the pastry bag. Also, you really don't want to let the dough sit out at all. You want to pipe and then immediately bake the panade (as the pate choux dough is called) while the dough is still warm for maximum expansion and lightness of your cream puffs.
of those recipes that is best not doubled. Although we did double it when I was doing pastry at a restaurant it gets difficult to pipe as the mixture cools off pretty quickly in the pastry bag. Also, you really don't want to let the dough sit out at all. You want to pipe and then immediately bake the panade (as the pate choux dough is called) while the dough is still warm for maximum expansion and lightness of your cream puffs.
I agree with Pat- when I catered I ran into this problem and always ended up making
small batches in the end. I mostly did batches, made the cream puffs and froze them then warmed quickly in the oven to dry them out after thawing. They tasted "brand new" doing it that way.
I tried doubling the recipe and just what Pat said happened- the dough cooled in the pastry bag.
small batches in the end. I mostly did batches, made the cream puffs and froze them then warmed quickly in the oven to dry them out after thawing. They tasted "brand new" doing it that way.
I tried doubling the recipe and just what Pat said happened- the dough cooled in the pastry bag.