Palos de Jacob is a delicious traditional dessert made using pâte à choux (choux pastry), which is also the base for profiteroles and cream puffs. The origin of pâte à choux dates back to the 16th century and is attributed to an Italian pastry chef who was part of Queen...
Ingredients
For the Dough
eggs9
Water500mL
All-purpose flour (0000)400g
Butter60g
Salt1pinch
For the Filling
Dulce de leche1
Pastry cream1- Chantilly cream1
Nutrition (per serving)
Calories
133.7kcal (6.68%)
Protein
3.2g (6.4%)
Carbs
21.4g (7.78%)
Sugars
0.1g (0.14%)
Healthy Fat
1.2g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
How to make Palos de Jacob
Prepare the Dough
- Step 1
In a saucepan, combine the water, butter, and salt. Bring to a boil.
- Step 2
Remove from heat and add the flour all at once. Stir vigorously with a spatula until the flour is fully incorporated.
- Step 3
Return the saucepan to the heat briefly to dry the dough slightly. This step should be very quick.
- Step 4
Remove from heat and let the dough cool until it is warm to the touch.
Incorporate the Eggs
- Step 1
Add the eggs one at a time, beating well after each addition.
- Step 2
Continue mixing until the dough is smooth, shiny, and uniform.
Shape the Dough
- Step 1
Transfer the dough to a piping bag fitted with a plain round tip.
- Step 2
Pipe 12 cm (5-inch) long strips onto baking sheets greased with butter, leaving 8 cm (3 inches) of space between each strip to prevent sticking during baking.
Bake
- Step 1
Preheat the oven and bake in two stages.
- Step 2
First, bake for 5 minutes at 200°C (390°F).
- Step 3
Then, lower the temperature to 160°C (320°F) and bake for another 5 minutes.
- Step 4
Once baked, remove from the oven and let cool completely.
Presentation
- Step 1
Using a sharp knife, make a small cut along the side of each pastry.
- Step 2
Fill with your choice of pastry cream, Chantilly cream, or dulce de leche.
- Step 3
Decorate by drizzling melted chocolate over the top.
Nutrition (per serving)
Nutrition (per serving)
Calories
133.7kcal (6.68%)
Protein
3.2g (6.4%)
Carbs
21.4g (7.78%)
Sugars
0.1g (0.14%)
Healthy Fat
1.2g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough cools to a warm temperature before adding the eggs to prevent them from cooking prematurely.
Use a piping bag with a plain round tip for uniform shapes.
Leave enough space between the piped strips to allow for expansion during baking.
For a crispier texture, let the pastries cool completely before filling.
Experiment with different fillings like chocolate pastry cream or fruit-flavored Chantilly cream for variety.
FAQS
What is pâte à choux?
Pâte à choux is a type of pastry dough made by cooking a mixture of water, butter, flour, and eggs. It is used as the base for many desserts like profiteroles, cream puffs, and éclairs.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Bring it to room temperature before piping and baking.
What is the best way to fill the pastries?
Use a piping bag with a small nozzle to fill the pastries through a small cut or hole. This ensures even distribution of the filling.
Can I freeze the baked pastries?
Yes, you can freeze the baked pastries before filling them. Thaw them at room temperature and reheat briefly in the oven to restore crispness.
What other toppings can I use besides melted chocolate?
You can use powdered sugar, caramel drizzle, or even a light glaze made from powdered sugar and milk as alternative toppings.
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