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| Articles about Choux |
| Pate d Choux photos | | 2008-02-07 17:25:25 | | Swan made with pate d chouxpate d choux with whipped cream and vanilla sauce pate d choux with cream and strawberryIn my earlier post i had explained the method of making pate d choux. Here i got the photos of the various presentation that can be done with pate d choux. The pate d choux is also used in the garde manger, with filling of foie gras.... | | By: THE KITCHEN OPTIMIST | | |
| | Pate d Choux | | 2008-02-05 17:31:24 | | This is a versatile recipe of pate d choux, which can be used for various uses in garde manger, pastry and stuffed pate d choux is something which we see in various hotels for display. As i was talking to chef Levy (the instructor for baking and pastry skills at the culinary institute of america), he jokingly told this would be a good test for any bakers or culinary professionals as this looks one of the easiest item to prepare but this includes a lot of skills to prepare. It is the right consistency that is required for the mixture to raise and leave the inside of the pate d choux hollow. The pate d choux can be stuffed with cream, marscapone, it is used in the filling of foie gras that is first prepared into a fine paste and then piped into the pate d choux. The techchiques have evloved from the past, the most intresting of the presentation with the pate d choux is the swan which has it's wings body and the neck piped sepearately and then once baked in the oven at 450*F for the the i... | | By: THE KITCHEN OPTIMIST | | |
| | La pâte à choux | | 2007-05-12 11:23:00 | | Some weeks ago Gia at Cooking smart asked me about Swedish éclair recipes. At first, I did not know what an éclair was. I went searching and soon enough found that Petit choux, Profiteroles, and Cream Puffs are pretty much the same. I had eaten them but never cooked them myself - until now.Once, one of my sisters-in-law cooked them. She made a filling of genuine Swedish Caviar, [from siklöja (Coregonus albula) fished in North of gulf Bothnia, Norrbotten, North of Sweden]. They were served as a side dish and not as a dessert.Who came up with such an idea in the first place? Cooking dough in a saucepan!Pâte à Choux - which translates to "chou pastry" is not too complicated, but has to be done right, otherwise you end up with a terrible mess.INGREDIENTS:Makes 15* 3 dl (300 ml) water* 100 g butter* 2 dl (200 ml) flour* 3 eggsFILLING I:* 2 dl (200 ml) whipping cream* 2 bananasGARNISH:* powdered sugar* lemon juice* 50 g melted dark chocolateORFILLING II:* 2 dl whipping cream* raspberrie... | | By: My Recipes | | |
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