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Choux Pastry for Cream Puffs
Posted By Nicole On April 7, 2005 @ 2:46 pm In Baking,Pastries,Recipes | 10 Comments
Today was not the most exciting day in class due to the fact that I spent much of my time sitting around waiting. We made souffles and choux pastry.
I’ve done souffles before, both at a chooking class and at home, so they were nothing new to me. We made cheese souffles with gruyere, which were not very interesting. I also found them to be rather overdone since we didn’t receive much instruction on the timing of the souffles. The instructor demoed a chocolate souffle, which I made with another student because I didn’t want to make a whole batch myself. The chocolate flavor was not particularly strong and the whole thing was overbaked. Everyone’s were overbaked. If I wanted a dryish chocolate cake, I would have made a genoise.
We also made choux pastry as well as pastry cream. The pastry cream gave me some trouble because I had to make it in a aluminum pan. Aluminum pans are reactive and you cannot use metal implements in them, so I had to use a wooden spoon to temper my eggs and stir the cream over the heat. They looked scrambled – but the instructor said that I just needed to stir more. Hmm. There were lumps even after I strained the cream. It tasted fine, though.
I took the pastry cream home to fill all my leftover profiteroles. In class, we filled our choux creations with sweetened whippped cream. I recommend using the whipped cream. It’s much easier and tastes great. I drizzled my profiteroles with some leftover chocolate syrup, but you can add any kind of chocolate topping or even simply dust the tops with powdered sugar.
This will make a small batch of choux pastry, enough batter for 3-4 large cream puffs or 8 profiteroles. You can drop the pastry onto a lined baking sheet or pipe it out if you want a specific shape. I find dropping to to be easier and have listed profiterole guidlines in the recipe.
1/4 cup milk
1/4 cup water
3 1/2 tbsp butter (1.75 ounces), melted
1 1/2 tsp sugar
1/2 tsp salt
3/4 cup flour
1 egg yolk + 1 tbsp water (for egg wash)
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