When you're
making the choux pastry dough, the batter should be tacky and stretchy, but still wet.
I simply love
making choux pastry either for eclairs or cream puffs (profiteroles).
For the choux pastry:
Make the choux pastry éclairs using the method described on pages 80 — 83, piping a 5 - inch line of the mixture for each éclair either in an éclair tin or on a greased baking tray (see figure 1).
Not exact matches
Gougères [goozhair] are savory
choux pastry with cheese - a specialty from Burgundy (France), traditionally
made with Gruyère.
So, I
made two - thirds of the
pastry cream recipe and one third of the pâte à
choux.
I didn't want to
make the full recipe (10 - 12
pastries), but David mentioned that while the pâte à
choux made a dozen éclairs, there was only enough filling for 10.
While the
pastry cream chills, let's
make the pate a
choux pastry for the eclairs.
I love
making pastries with
choux paste.
I had
choux piped out in the freezer, I
made the chocolate sauce ahead of time and I used shop - bought ice cream, so
making a little
pastry cream was no big deal.
The key with
choux pastry really is the eggs — all that moisture gets released on baking and
makes the dough expand so much that you're left with a perfect cavity in the middle!
Refrigerate covered at least 20 minutes.While the puff
pastry is resting,
make the pate a
choux and place it in a
pastry bag with a # 4 (8 mm) plain tip.
The
pastry dough is basically
choux pastry, a light french egg
pastry that is also used to
make éclairs, profiteroles, gougères and cream puffs.
Technically religieuse is
made of two
choux pastries filled with cream, dipped in chocolate ganache and stacked one on another.
Experience a LIVE demo with Food Network's «Best Baker in America» competitor Andy Chlebana as he
makes a delicious
choux pastry.
hello Ella I
made éclair with my sister and it turns good as we previously tried many recipes and results was awful thanks for your wonderful and easy one pls. advise if we can replace the butter in the
choux pastry with any vegetable oil and what is the quantity should be?
The usual, adapted - from - a-children's - cookbook pâte à
choux recipe
makes another appearance — you may remember it from such hits as cream puffs and the perennial classic, éclair bites with vanilla bean
pastry cream and salted bittersweet chocolate ganache.
, he came to our Test Kitchen to teach us how to
make pâte à
choux, a classic dough that is the base for a variety of
pastries including profiteroles, éclairs and savory gougères, just to name a few.
Level 2 adds a recipe for vanilla
pastry cream, used to fill the plain
choux and
make choux a la crème.
But one recent challenge asked the bakers to
make one of the cornerstones of French
pastry, so - called pâte à
choux, or cream puff dough.
In class, we
made pâte à
choux (a light dough used for filled
pastries like éclairs), and then at home I crafted it into swan boats, with piped - in Jell - O instant pudding.
My
choux pastry had turned out brilliantly last Christmas when I
made profiteroles.
A recipe for Gruyère Gougères appetizers, tiny crisp
pastry pillows
made with
choux dough bursting with intense Gruyère flavor.
Well I did nothing as cool as the duckies, but yesterday I did
make pate
choux pastry for the first time, and had a hair dying accident.
Haven't had anything
made with
choux pastry in forever, so tempted by your creations, Kelsie!
The M is
made from both plain and chocolate
choux pastry.