| Pate a Choux |
From "Ask DIY"
episode ADI-503 |
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Q: I'm in charge of making desserts for an upcoming party. Can you share any recipes that might be simple yet impressive? A: (from expert chef Paul Sturkey) Here's the perfect solution for your dessert dilemma. It's a single recipe, but the end result looks like a dessert banquet. Ingredients:
(Yields approximately 24 oz.) 3/4 cup milk
3/4 cup water
2 tablespoon butter
2 Tbl. shortening
1 teaspoon salt
6 oz. flour
5 to 6 eggs Steps:
- Combine water, butter and salt in a heavy-gauge saucepan and bring to a boil.
- Reduce to a simmer. Add flour (figure A).
- Stir with a wooden spoon until the mixture pulls away from the sides of the pan (figure B).
- Transfer the mixture to a mixer fitted with the paddle attachment and mix on low speed to allow the temperature to decrease and most of the steam to escape.
- Add the eggs (figure C) one at a time and mix until each egg is incorporated and the mixture is a medium stiff consistency (figure D).
- Transfer the mixture to a pastry bag and pipe desired shapes on a parchment-paper lined baking sheet (figure E).
- Preheat the oven to 400 degrees.
- Bake on center rack until dough is two or three times its original volume and there are no beads of moisture on the exterior.
- Once baked, remove from oven and with a sharp paring knife cut a small vent in top or side of each piece to allow excess stem to escape before filling or icing.
Pate Choux Filling and Icing Custard Filling Recipe: Yield: 1 quart. 9 oz. milk
9 oz. cream
4 1/2 oz. sugar
2 1/4 oz. milk, extra
2 1/4 oz. cream, extra
3 1/2 oz. cornstarch
2 large eggs, lightly beaten - Place the milk, cream and sugar in a sauce pan bring to a boil.
- In a bowl combine together the extra milk, cream, cornstarch and eggs.
- Using a ladle, whip 1 cup of the milk mixture into the egg mixture and then pour that mixture into the hot milk mixture.
- Cook over a medium heat and stirring until custard thickens. Do not boil.
- Remove from heat and strain into a glass bowl. Refrigerate and allow to cool.
- To prevent skins from forming sprinkle a small amount of sugar over custard or cover with a piece of parchment paper.
Chocolate Icing for Eclairs 2 cups powered sugar
2 Tbsp. butter (unsweetened)
1 tsp. vanilla extract
4 Tbsp. milk
2 oz. unsweetened chocolate, melted - In a medium bowl, combine all ingredeints except chocolate and stir to desired consistancy.
- Add chocolate and use to coat eclairs,cream puffs and other pastries.
Piping instructions for eclairs:
In a pastry bag fitted with a plain pastry tip, pipe a 3" to 4" long, 1/2" tube. Place the eclairs about 2" apart. For profiteroles:
With a plain or star tip, pipe 1-1/2" round balls 2" to 3" apart. For creampuffs:
With a plain or star tip, pipe 3" round balls 3" apart. Fillings and glazing: - Any of the shapes can be filled with pastry cream or custard (figure F).
- Icing or glazing the outside can be done with chocolate fondant (figure G), which is a sugar-and-water syrup cooked to the correct temperature.
Top the finished pastries with powdered sugar (figure H). Serve the finished pastries on a tray along with strawberries or other fruit ( figure I).
RESOURCES :
Pie and Pastry Bible
Model: 0684813483
Author: Rose Levy Beranbaum
(1998)
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
Simply Sensational Desserts: 140 Classics for the Home Baker
Model: 0767903587
Author: Francois Payard
(1999)
Broadway Books/Random House, Inc.
Website: www.randomhouse.com
Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
Model: 0609604201
Author: Gail Gand and Rick Tramonto
(1999)
Clarkson Potter/The Crown Publishing Group/Random House
Website: www.randomhouse.com
The Art Of Chocolate: Techniques And Recipes For Simply Spectacular Desserts And Confections
Model: 081181811X
Author: Elaine Gonzolez
(1998)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Professional French Pastry Series: Doughs, Batters and Meringues
Model: 0470244089
Author: Roland Bilheux and Alain Escoffier
(1997)
John Wiley & Sons, Inc.
New York, NY 10158-0012
Phone: 212-850-6000
Fax: 212-850-6088
Email: infor@wiley.com
The Essential Dessert Cookbook
Model: 1551108496
Author: Editor of Whitecap Books
(1999)
Whitecap Books, Ltd.
North Vancouver, BC V7J 2C4
Phone: 604-980-9852
Fax: 604-980-8197
Fruit Dishes and Desserts
Model: 0762102748
Author: Readers Digest Editor
(1999)
Readers Digest
Pleasantville, NY 10570-0235
The Everything Dessert Cookbook: 300 Fantastic Desserts for Every Occasion and Taste
Model: 1558507175
Author: Lisa Angowski Rogak Shaw
(1998)
Adams Media Corporation
Holbrook, MA 02343
Phone: 781-767-8100
Fax: 781-767-0984
Desserts From Your Bread Machine Perfect Every Time: Cake, Cookies, Pastries ...
Model: 0688130712
Author: Lora Brody
(1994)
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
Desserts and Sweet Snacks: Rustic Italian Style
Model: 0688141390
Author: Viana La Place
(1998)
To order this title from Amazon.com, click here.
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
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