Pate a choux is one of my favorite doughs, and it's not hard to make. Pate a choux is popular at this time of year because it is unleavened. It is a forgiving dough and versatile. You can bake it, fry it, stuff it, and make sweet or savory. Recently I made donuts (beignets) for some children, and the pate a choux was an easy and fast way to make them this treat. I like to coat donuts with cinnamon and sugar, but I also add a chocolate sauce for dipping.
1 cup water
1 stick of butter
1 tbsp sugar
pinch of salt
1 cup of flour
2 cups oil for frying
1 cup sugar
2 tbsp cinnamon
(Please see my recipe from a recent post on lamingtons or try the following one)
8oz semi sweet chocolate chips
3/4 cup of heavy whipping cream
1 oz grand marnnier
Add oil to a medium sauce pot and turn on medium high or to 350 degrees.
For the pate a choux place water, butter, salt, sugar, into a medium sauce pot and bring to a boil or until all the butter is melted. Then add the flour and mix with a wooden spoon or a whisk. Transfer the dough to a food mixer with a paddle attachment and turn on to medium high. Add eggs one at a time, keeping the mixer going fast enough so that the eggs don't scramble. Once you have added the last egg, beat the dough for another 30 seconds until the it is nice and smooth.
With a spoon form a small ball and use a second spoon to push it into the hot oil. Continue making little balls and frying them a minute or two on each side. Drain the beignets using a spider or straining spoon and place them into the cinnamon and sugar mix. Gently cover the beignets with cinnamon and sugar. Place them in a favorite serving dish.
For the chocolate sauce, add heavy cream to a sauce pot on medium high and bring to a boil. Turn the heat off and pour in the chocolate chips. Stir until smooth and add grand marnier. The donuts are delicious dipped in chocolate.