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pastry_101 Flan pastry is used for sweet tarts, etc., and suetcrust for sweet and savory puddings, which may be steamed, boiled or baked. Choux pastry is a paste prepared by beating eggs into a thick mixture of flour, fat and liquid, and cooking until smooth. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe. www.baking911.com /pastry/101_intro.htm   (1667 words)

La Cucina Italiana On Line - World Edition - Cooking school Choux pastry is one of the few pastries in confectionery that is prepared using heat: it is a mixture of water, butter, flour, and eggs that should follow fixed proportions and a precise preparation technique if it is to turn out successfully. Choux pastry is prepared by boiling the water with a pinch of salt and the butter, which should be at room temperature (if the butter is too cold, it will bring down the temperature of the water too much); the butter should have completely melted before the water comes to a boil. The amount the pastry rises during cooking depends on the number of eggs added and also on the amount it is mixed: when all the eggs have been incorporated, the dough should be beaten with an electric mixer fitted with a pastry hook until it is as smooth and as thick as a custard. www.cucinait.com /cucinait/WorldEdition/CookingSchool/2280_6171.htm   (1164 words)

Pastry - Wikipedia, the free encyclopedia Pastry is the name given to various kinds of dough made from ingredients such as flour, butter, shortening, baking powder and/or eggs, that are rolled out thinly and used as the base for baked goods. As pastry must be baked to be edible, and pie fillings often do not need extra baking, many pie recipes involve blind-baking the pastry before the filling is added. Small cakes, tarts and other sweet dishes involving pastry are often called 'pastries' after their primary ingredient, and bakers and chefs who specialise in producing them are called Pastry chefs. en.wikipedia.org /wiki/Pastry   (256 words)

How to make choux pastry from Delia Online Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume. I never pipe choux because I am convinced that a freshly baked golden profiterole looks so much crustier if it is spooned, rather than piped, on to a baking sheet. www.deliaonline.com /cookery-school/how-to/how-to-make-choux-pastry,22,AR.html   (554 words)

Choux pastry - Wikipedia, the free encyclopedia Choux pastry (French: pâte à choux, German: Brandteig) is a form of light pastry used to make profiteroles or eclairs. Place the choux pastry onto a baking sheet in one teaspoon lumps. Bake in a pre-heated oven for 20-25 minutes, until the choux buns are a rich golden colour. en.wikipedia.org /wiki/Choux_pastry   (264 words)

Cream Puffs Recipe - joyofbaking.com One favorite is the cream puff which is a hollow round of crisp choux pastry that is split in half, filled with a cream or custard, and dusted with powdered sugar. Two other desserts that are closely related to the cream puff are the Eclair (long finger-shaped pastry that is filled with cream and glazed with chocolate) and the Profiterole (small puffs of choux pastry split and filled with cream or ice cream and topped with chocolate). Choux pastry or pate a choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then cooked until it forms a smooth ball of dough. www.joyofbaking.com /CreamPuffs.html   (971 words)

Choux Pastry   (Site not responding. Last check: 2007-10-13) Choux pastry is baked at 22 °C for approximately 20 minutes. Choux pastry can be made crisp again by placing it in a warm oven for a few minutes. It is a base of puff or short pastry surrounded by choux pastry balls which have been dipped in a caramelized sugar syrup and the middle is filled with a rich custard and garnished with whipped cream. www.nulaid.co.za /choux.htm   (476 words)

The Telegraph - Calcutta : Weekend Choux pastry is the lightest and crispiest pastry, extensively used to make profiteroles, éclairs or savoury gougères. These are basically pastries that are cooked in a small oven as opposed to a baker’s large oven. Choux pastry is also used for classic preparations like Gateau St. Honoré, Croquembouche and chocolate profiteroles. www.telegraphindia.com /1050910/asp/weekend/story_5185037.asp   (389 words)

How to make choux-pastry? A step-by-step technique explained by Michel Roux on The Worldwide Gourmet Still off the heat, stir the choux paste until it is smooth and well amalgamated. Spoon the choux paste into a piping bag fitted with a 1.5 cm plain nozzle and pipe small mounds in staggered rows on to the prepared baking sheet, spacing them well apart to allow room for the choux pastry to expand. Bake the choux buns in the hot oven for 5 minutes, then open the oven door slightly, leaving it about 1 cm ajar to let the steam escape (and allow the buns to crisp). www.theworldwidegourmet.com /relais/techniques/pates/pate-choux.htm   (390 words)

New Window - Waitrose.com - Glossary Term - Choux pastry   (Site not responding. Last check: 2007-10-13) The pastry (also known as choux paste) is created by beating plain flour into boiling water and melted butter, well beaten eggs are gradually added to the mixture to form a smooth, glossy paste. The pastry is then spooned or piped into shapes (usually rounds or fingers) and during cooking it rises to produce light, crisp well-risen and hollow shapes. Choux pastry is most commonly used for sweet or savoury choux buns, éclairs, profiteroles, cream buns or gougère (a savoury choux pastry ring that is spilt and filled). www.waitrose.com /frontend/popups/rec_gloss.asp?uidstr=1095   (174 words)

i was just really very hungry.: Basics: Choux pastry   (Site not responding. Last check: 2007-10-13) Choux pastry is what is used to make cream puffs, profiteroles, and eclairs. Choux pastry isn’t just for sweet things though: add cheese to it to make gougeres, which are cheesy puffs; poach it to make Parisian gnocci; and, it also makes great snacks or appetizers. I was going to include the choux pastry recipe in my cream puff entry, but since it is such a versatile basic, here it is on its own. maki.typepad.com /justhungry/2004/04/basics_choux_pa.html   (994 words)

The Clarion-Ledger: Mississippi's News Source Choux pastry is not only simple, but also one of the most versatile pastries you can make. Choux pastry is the base for many classic sweet desserts, including cream puffs, profiteroles, croquembouche, Paris-Brest, beignets, churros and crullers. In her book, CookWise (Morrow, 1997), Corriher explains that choux pastry can be made with any kind of fat, from butter to lard to olive oil, depending upon what kind of flavor you want. orig.clarionledger.com /news/0105/23/f1.html   (1129 words)

Recipe for Choux Pastry - Recipes by Tallyrand Are small (bite-size) filled buns of choux pastry with either a sweet or savory filling. The pâte à popelin became known as pâte à choux, since only choux buns were made from it, choux meaning ‘cabbage’ which they are said to resemble. Antoine Carême (said to be the first to wear the tall white chef hat/toque) in the nineteenth century perfected the recipe further and this is the same recipe for choux pastry as is used today. www.hub-uk.com /tallyrecip01/recipe0047.htm   (1078 words)

WILD ROSES   (Site not responding. Last check: 2007-10-13) Prepare the pastry: use the above ingredients, add the sugar and vanilla to the milk before stirring in the flour. Deep fried pastries were already popular in France in the 16th Century. Choux pastry is normally piped out and baked. www.wild-roses.com /desserts.htm   (570 words)

Cream Puffs in Venice: Choux Pastry Cream puffs are made from what is commonly referred to as choux pastry. Choux pastry is essentially a blending of water, butter, flour and eggs. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans. creampuffsinvenice.typepad.com /cream_puffs_in_venice/choux_pastry   (849 words)

Källbergs The volume of an oven baked choux pastry can be controlled and decided either during the baking process or in the recipe of the mix. By controlling the baking speed, the appearance of an oven baked choux pastry can be affected resulting in either 'Petit Choux', baked slowly and equal in shape or so-called wild 'Chou Bun' or the smooth and shiny 'Chou Bun'. When adding a filling to the choux pastry, like for instance custard cream, shells resisting moistening is desirable in order to extend the shelf life of the finished product. www.kallbergs.se /eng/pc/e-pc-egenskaper.html   (565 words)

Limoncello di Capri Choux pastry made with 10 eggs, confectioners custard made with 1 litre of milk, 500gms of whipped cream, grated rind of 4 half green lemons, a glass of Limoncello, 1/2 glass of water. Prepare the choux pastry and fill an icing bag with large size piping tube: on a greased and floured baking tray form lots of little piles of pastry, dust them with flour and bake. The remaining custard should be thinned using 400gms of cream, the grated rind of the remaining two lemons, and a liqueur glass of Limoncello di Capri. www.limoncello.com /en/ricette_delizie.html   (184 words)

Aki's Kitchen - Recipes If you don't have a pastry bag and tip to form the ring of choux, then form mounds in a ring, using 2 tablespoons. Position one oven rack on the second to lower level and a second one on the lowest level; preheat the oven to 400'F. Prepare the choux pastry as indicated in the recipe: "Basic Choux Pastry". Using a pastry bag fitted with a 1/2-inch plain tip, pipe a ring of choux inside the traced ring. www.akiskitchen.ca /recipes_pastries/giant_ring_paris_brest/giant_ring_paris_brest_1.html   (924 words)

Choux Chantilly caramel sauce recipe - 911 Chef Eric   (Site not responding. Last check: 2007-10-13) Transfer the pastry to a piping bag fitted with a size 10 tube. Cook until the Choux are golden brown, slightly firm and light. Cold Choux pastry will be stiff and harder to pipe. www.911cheferic.com /main/drecipe.asp?recipe=382   (566 words)

Pate a Choux The idea is to add as much egg as possible, to make the choux light and airy without making the pastry runny. Choux pastry is employed just as commonly in sweet as in savoury pastries, but a small amount of sugar is added to the pastry when used in desserts. The most stunning example in the French repertoire of a choux pastry dessert is probably the croquembouche, in which choux puffs are filled with cream and secured into a pyramid shape with caramel. www.ibiblio.org /expo/restaurant/chef/choux_p.html   (133 words)

pâte à choux   (Site not responding. Last check: 2007-10-13) Choux is the French word for cabbages.] Antoine Carême in the nineteenth century perfected the recipe, and this is the same recipe for choux pastry as is used today. Cooking the pâte à choux — whether by baking, boiling, or frying — is performed as specified in individual recipes. If the pâte à choux is mixed with some potato puree and fried, the result is the classic garnish pommes dauphine. www.hertzmann.com /articles/2003/choux   (621 words)

Limited Edition Online - The Magazine for Oxfordshire   (Site not responding. Last check: 2007-10-13) Few people attempt cooking choux pastry and making their own chocolate eclairs, assuming it is too difficult. This amazing little pastry is said to have a history going right back to the 16th century when Catherine de Medici left Florence to marry the Duke of Orleans, who later become King of France. The name choux pastry was adopted in 1760 by a French patisserie called Avice, as he believed the buns also resembled cabbages, called choux in France. www.thisislimitededition.co.uk /item.asp?category=Food&ID=310   (845 words)

Cheese and Onion Beignets These fried pastry puffs are really easy to make, but it is important to measure the ingredients accurately. Preheat oil in a deep-fryer to 400 degrees F. To make the choux pastry, heat butter and water together in saucepan, over medium high heat, until the butter has melted and bring to a rolling boil. Carefully drop teaspoonfuls fo the choux pastry into the hot fat and deep-fry for 3 to 4 minutes, or until golden brown. www.jfolse.com /recipes/appetizers/vegetable06.htm   (167 words)

Cooking with Amy: A Food Blog: Beard Papa:Shop A cream puff is a hollow puff made of choux pastry and usually filled with sweetened whipped cream or custard. A choux pastry is really one of those great chemistry experiments in the kitchen. They claim that their cream puffs are in fact a two-layer shell, the inner shell being choux pastry and the outer shell being pie crust which makes them so perfectly crispy and light. cookingwithamy.blogspot.com /2004/06/beard-papashop.html   (375 words)

bakingsheet: Cooking School: Choux Pastry I had never made choux pastry before and it was very easy. The pastry cream gave me some trouble because I had to make it in a aluminum pan. Choux pastry is so versatile, too - you can make sweet and savory fillings. bakingsheet.blogspot.com /2005/04/cooking-school-choux-pastry.html   (611 words)

Dessert at Chinese Recipes | Cooking Tips | Good Eats I also do not have the basic equipment like pastry tips and pastry bags to pipe the choux paste onto the baking tray, so I improvised by using a small ziploc bag as my pastry bag, and nipped off a corner for the choux paste to be squeezed out. After cooking, the choux pastry formed a crisp shell with a moist lining and hollow center making it ideal for filling with both sweet and savory delights. If you are making the Choux Pastry Puff according to the above recipe ingredient measurements, according to The Baker Who Cooks, she made 66 small (about 1.5″ in diameter) puffs from it, then the vanilla cream filling ingredient measurements below will be just enough. www.simcooks.com /category/dessert   (1660 words)

cuisine/learn DE CUISINE: RECIPE: CHOUX PASTRY, PÂTE À CHOUX, CREAM-PUFF DOUGH, CREAM-PUFF PASTRY Call it choux pastry, pâte à choux, cream-puff dough or cream-puff pastry, this French recipe is the base of the above-named recipes and other recipes favored by chefdecuisine.com. Finally, a pastry bag is the easiest way to shape the dough into small mounts, finger shaped éclairs or rings for St. Honoré. Pastry cream and Chantilly cream are standard fillings for desserts cream puffs and éclairs. www.chefdecuisine.com /cuisine/learn/choux/chouxmain.asp   (392 words)

Choux Pastry Mix   (Site not responding. Last check: 2007-10-13) Beat using a beater at a slow speed for 1 minute while adding water then beat for at least 5 minutes at a medium speed. Slice choux ring in half widthwise and pipe praline cream onto bottom ring. Place choux mix into a mixing bowl and add cinnamon and ginger, stir to mix. www.odlums.ie /pages/fs_chouxmix.html   (306 words)

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