Choux pastry is a very light pastry made with egg, typically used for eclairs and profiteroles. Choux pastry has been used for centuries basically means cabbage or rosette in French. It is used to make cream puffs, profiteroles, eclairs and many other famous items like Gateau Saint Honore. The unique side of this pastry is that it is first cooked and baked after. The paste is airless and nonporous before baked. When piped choux pastry is introduced to heat, internal moisture tries to escape and can not find the way out. This creates expending steam and air pockets as a result and the pastries expand. Baked Choux pastries can then be filled with cream, custard and savory fillings. Little Choux pastry balls make perfect garnish for soups. You can even pipe ornamental shapes, bake on medium heat, and then use them as decorations. Deep fried Beignets are another classic use with this mix.
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This is a recipe that I sourced a long time ago and have refined over the years. It is an aerated cake like a Chiffon, so it has flour in addition to whipped...
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Mascarpone is an Italian cheese from the Lombardy region that is made by curdling Milk Cream with Citric Acid or Acetic Acid. It is a thick, creamy, soft che...
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