When the batter is fried it becomes French crullers, beignets, and churros. Blanch then bake or saute the batter and parisienne gnocchi is the result. When the batter is piped and baked it transforms into profiteroles, cream puffs, eclairs, and gougere (cheese puffs). What Can You Make with Choux Pastry?Ĭhoux pastry is an incredibly versatile pastry dough that can be used for many sweet and savory baking applications. The steam created when the water starts to evaporate in the oven is what creates the lovely hollow pastries that are filled with custards and creams or left empty and perfectly light and airy. The pastry relies heavily on the amount of moisture present to create rise and puff in the pastries. One of the unique features of choux pastry is the batter is cooked on the stove top forming a sort of soft dough/stiff batter hybrid. In its basic form, it contains only water, milk, butter, flour, and eggs. Skill Level: Intermediate | Techniques Used: Making & Drying Out a Panade What is Choux Pastry?Ĭhoux Pastry, also known as Pate a Choux, is a classic French pastry batter. Choux pastry is a simple to make classic french pastry batter that has all kinds of uses including cream puffs, eclairs, profiteroles, beignets, cheese puffs, parisienne gnocchi, and much more! Pin it for Later » Learn how to make the basic choux pastry batter (pate a choux).
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