choux pastry (pâte à choux)
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Cassis Religieuse / Berry Religieuse
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They say before you judge a pastry chef you should walk a mile in his choux.
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I know this doesn't fit the 'theme' of my other posts (since its not a drawing) but I tried making Choux Buns for the first time today and was pretty proud of how they turned out!
Will definitely be adding a little less chocolate on top next time as the amount in the recipe is rather a lot but other than that they are very nice!
Will include a picture of the recipe and the book I got it from beneath the read more :D
Also please ignore the scored out 'plain' chocolate in the topping section - it's only there because I get dark and milk chocolate mixed up a lot when baking, it's not an actually correction in the recipe :)
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Gougeres!
These little puffs of crispy pastry are an absolute gift to anyone who cooks. Choux pastry — once you make it the first time you understand how fabulous these are. Make them plain and they are profiteroles (pour some fudge sauce over them). Add cheese and herbs and they become gougeres for cocktail nibbles (eat them as is or cut them open and fill with all sorts of things such as egg salad or smoked trout). Make them plain and bigger and they’re cream puffs. Lots of variations. Here’s one for Choux pastry swans.
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In the meantime, here’s the recipe for gougeres:
HERB AND CHEESE GOUGERES (CHOUX PUFFS)
1 cup minus 2 tablespoons water
1/4 pound unsalted butter, cut into chunks
1 cup all purpose flour
3/4 teaspoon salt
4 large eggs
1-1/2 tablespoons chopped fresh mixed herbs, or 1-1/2 teaspoons dried
1/2 cup grated Parmesan or Gruyere cheese
pinch cayenne pepper
egg glaze: 1 large egg mixed with 2 teaspoons water, optional
Preheat the oven to 425 degrees. Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove pan from the heat and let the
mixture cool for 2-3 minutes. Beat in the eggs one at a time, blending thoroughly after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly. Drop 1-inch mounds of dough from a teaspoon onto a lightly greased baking sheet. Leave space between the mounds for the puffs to rise. For a
shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature. Or cut them open and fill them.
Makes about 60
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This delicious, decadent, elegant chocolate eclair recipe is actually surprisingly easy to make. You’ll just seem like you graduated from Le Cordon Bleu!
https://www.bakedbyanintrovert.com/chocolate-eclairs/
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https://www.instagram.com/p/ChPYndvprwS/
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