Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
The puff pastries can be filled and assembled to form Profiterols, Croquenbouche (stacks of profiteroles glued together with caramel), gâteau St.-Honoré, etc.
In Italy, Puff Pastries filled with custard are often stacked in a tall pyramidal shape. Chocolate is poured on the stack before being decorated with whipped cream.
Puff Pastries can also be filled with savory mousse or cream to make delicious appetizers.
In the picture, Choux are filled with Salmon Mousse.
In spite of the simple preparation, the Puff Pastry (Pâte à Choux) requires a few precautions:
1) The quantity of egg should be just right. If the recipe calls for 4 eggs, I add the first 3 and the last a little at the time in order to control the consistency. Too much egg will cause the panade to be too liquid and unable to hold its shape when is baked.
2) The panade needs to be cooked carefully until smooth and dry. If it is undercooked, the ingredients may be unevenly mixed, and it could retain too much moisture.
3) Make the preparation very quickly. Piping and baking the panade immediately while still warm will help lightness and expansion.
4) Bake the pastries until they are crisp, dry, and golden. If the pastries are undercooked, they could collapse when removed from the oven. Also, it is preferable to cool the pastries slowly in the oven.
1 cup (230 cc) water
4 tablespoons (55 g) unsalted butter
1/2 teaspoon salt
1 cup (140 g) all purpose flour
4 large eggs
Bake for about 35 minutes or until well puffed and golden. Shut off the heat , open the oven half way, and let the puffs cool slowly and dry for about 1 hour. The puffs may collapse if they are cooled too fast.
Place the water, butter, and salt in a heavy saucepan. Bring to a boil. When the butter is completely melted, remove from heat and add the flour all at once.
Mix rapidly with a spatula . . . .
. . . . until fully combined.
Place the mixture on the stove on low heat, and dry mix it for about 5 to 6 minutes. The dough should be soft, not sticky.
Transfer to a bowl and spread to cool. Let the dough cool for at least 5 minutes.
*** NOTE ***
If the bottom of the pan is covered with a thin whitish crust, this is an indication that the dough is sufficiently dried.
Add the eggs one at the time . . .
. . . . mixing thoroughly after each one is added . . . .
Add the last egg a little at a time to control consistency in case the eggs are too big.
. . . . so that the dough is smooth.
The dough should be smooth, shiny, and as thick and heavy as mayonnaise. Preheat oven to 370 F (190 C).
Using a pastry bag filled with the dough or a spoon, make small balls about 1 -inch (2 - 3 cm ) in size.
Cover a large cookie sheet with parchment paper. Fill a pastry bag with the dough.
Brush the top with the egg wash.
Pâte à Choux
Puff Pastry (Cream Puff) Bigne’