Cream Puff Pastry or Pate a Choux in English
Описание:
Ingredients:
• 250 Ml or 1 cup of water
• Little Less 1/2 cup (100 gr ) unsalted butter, cut into 1/2-inch pieces
• 1 Teaspoon sugar
• 1 Teaspoon salt
• 1 1/4 cups, Aprox (150 gr) all-purpose flour
• 4 Large eggs, plus 1 large egg white
Directions:
Preheat oven to 250ºC/480ºF
1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Choux pastry, or pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake which are sweet and savory choux such as gougères. It contains only butter, water, flour, and eggs. Instead of a raising agent it has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture. Choux pastry is usually baked but for beignets it is fried.
We are going to make the basis for all these sweet and savory recipes - Choux pastry.
Today we will make profiteroles or cream puffs or petisus with a whipped cream filling and chocolate glaze.
In English it is known as Cream puff, also profiteroles. In Spanish we know it as petisus perhaps from the 18th century name of petits choux.
Origins:
Patê à Choux "Puff paste is thought to have been perfected by the brilliant pastry chefs to the court of the dukes of Tuscany, in the fifteenth century and brought to the royal court of France by Marie de Medici."In the eighteenth century small Choux Buns were created which resembled cabbages -- choux in French - from there the name pate a choux.
Profiteroles The word originated in French as a diminutive form of profit, and so etymologically means 'small gains'--and indeed it may to begin with have denoted a 'little something extra' cooked along with the master's main dish as a part of the servants' perks."
A croquembouche or croque-en-bouche is a traditional French dessert. The name comes from the French words croque en bouche, meaning 'crunch in the mouth'. often served at weddings, baptisms, and first communions and New Year´s and holidays. This is a form of choux pastry that is generally served as a high-piled cone of cream-filled profiteroles all bound together with threads of caramel.
Saint Honore cake , A Parisian gateau, Saint Honoré takes its name from the patron saint of bakers and pastry cooks. It is also said that its name comes from the fact that the pastry cook Chiboust, who create the cream which is used in it, set himself up in the Rue Saint-Honoré in Paris."
Gougère is a baked savory choux pastry made of choux dough mixed with cheese. Gougères are said to come from Burgundy.
Ingredients:
• 250 Ml or 1 cup of water
• Little Less 1/2 cup (100 gr ) unsalted butter, cut into 1/2-inch pieces
• 1 Teaspoon sugar
• 1 Teaspoon salt
• 1 1/4 cups, Aprox (150 gr) all-purpose flour
• 4 Large eggs, plus 1 large egg white
Directions:
Preheat oven to 250ºC/480ºF
1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Choux pastry, or pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake which are sweet and savory choux such as gougères. It contains only butter, water, flour, and eggs. Instead of a raising agent it has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture. Choux pastry is usually baked but for beignets it is fried.
We are going to make the basis for all these sweet and savory recipes - Choux pastry.
Today we will make profiteroles or cream puffs or petisus with a whipped cream filling and chocolate glaze.
In English it is known as Cream puff, also profiteroles. In Spanish we know it as petisus perhaps from the 18th century name of petits choux.
Origins:
Patê à Choux "Puff paste is thought to have been perfected by the brilliant pastry chefs to the court of the dukes of Tuscany, in the fifteenth century and brought to the royal court of France by Marie de Medici."In the eighteenth century small Choux Buns were created which resembled cabbages -- choux in French - from there the name pate a choux.
Profiteroles The word originated in French as a diminutive form of profit, and so etymologically means 'small gains'--and indeed it may to begin with have denoted a 'little something extra' cooked along with the master's main dish as a part of the servants' perks."
A croquembouche or croque-en-bouche is a traditional French dessert. The name comes from the French words croque en bouche, meaning 'crunch in the mouth'. often served at weddings, baptisms, and first communions and New Year´s and holidays. This is a form of choux pastry that is generally served as a high-piled cone of cream-filled profiteroles all bound together with threads of caramel.
Saint Honore cake , A Parisian gateau, Saint Honoré takes its name from the patron saint of bakers and pastry cooks. It is also said that its name comes from the fact that the pastry cook Chiboust, who create the cream which is used in it, set himself up in the Rue Saint-Honoré in Paris."
Gougère is a baked savory choux pastry made of choux dough mixed with cheese. Gougères are said to come from Burgundy.
Комментарии:
Ana Carolina пишет: WOW... this lady is a pro... I gotta say....
crazyfreak2k4 пишет: Haha, sorry if you don't need it anymore, but whipped cream is beaten heavy cream. It's optional, depending on what you like, you can add sugar. Powdered or granulated, doesn't matter really. You can add vanilla too.
Onlymusicvideos Cool пишет: You are a really good teacher and those look perfect
John Mesey пишет: What kind of accent is that?
ando1135 пишет: buy heavy whipping cream, add poweder sugar, beat with a mixer till stiff. tadaaa whipped cream.
Jessica Leong пишет: how do i make the whipped cream
MiJu пишет: Finally some proper instructions.
Samus Aran пишет: why are you so sexy?
Rachel Alvarez пишет: Very Helpful... Thank you!
Milka Namina пишет: I use this dough for making spanish churros and also eclairs. Great technique! Thank you
ChumKrimson пишет: spanish
esteban salazar пишет: did you let the dough cool off before you added the eggs?
Zeitgeist TTD пишет: Love her explanations. And blue kitchen counter top!!!
radioactivsmurf пишет: 250 degree is very very hot, are you sure it wont burn?
Carla M. Jones пишет: Hello... I'm happy you like the video. Thank you for the kind commends. My accent is Canadian! ... But it is quite influenced by everywhere I've lived and the fabulous people I've met along the way.
This recipe yields about 16 puffs, but it really depends on their size. Keep watching us, for more wonderful videos!
Maureen Staples пишет: gonna try this.............
ThroughMyLens пишет: great video and very easy recipe! definitely trying this one out! thank you
PAC JAC пишет: Excellent!! So very well presented. Thank you...
oky_coky пишет: I'm guessing she has a catalan accent.
Lucas mach пишет: i wanna know how to make the whipping cream? what are the ingredients in there? is that from whipping the thicken cream?
DC4EVERGAGA пишет: wow! you are awesome!!! i am so happy to see professinoals like you! i hope you are proud of your self! i really enjoy your video!
garybsg пишет: thanks so much, you are a master teacher
cokguzel100 пишет: walla I must addmit that first time I see some one cooking in this stylish way great way of teaching thank you so much it looks great
rain light пишет: love the English version
Hyp3rN3rd пишет: May I ask how many puffs does this recipe yield?
En Casa Contigo пишет: 475 degrees, sorry for the misunderstanding and thank you for your comment
Inori Yuzuriha пишет: na I think that or French
En Casa Contigo пишет: Hi, You can find the exact same video on our you tube channel under "Pasta para hacer profiteroles o pate choux". Or just write profiteroles. Youtube won´t let me put the link in this reply. Hope this helps.
Raquel Lopez пишет: How do u measure grams
therasia пишет: Did it now ^^ Perfect! thanks
Leslee Hinton пишет: The recipe states a temp of 400 degrees. The video said 475 degrees. Can you please clarify?
Ana Carolina пишет: WOW... this lady is a pro... I gotta say....
crazyfreak2k4 пишет: Haha, sorry if you don't need it anymore, but whipped cream is beaten heavy cream. It's optional, depending on what you like, you can add sugar. Powdered or granulated, doesn't matter really. You can add vanilla too.
Onlymusicvideos Cool пишет: You are a really good teacher and those look perfect
John Mesey пишет: What kind of accent is that?
ando1135 пишет: buy heavy whipping cream, add poweder sugar, beat with a mixer till stiff. tadaaa whipped cream.
Jessica Leong пишет: how do i make the whipped cream
MiJu пишет: Finally some proper instructions.
Samus Aran пишет: why are you so sexy?
Rachel Alvarez пишет: Very Helpful... Thank you!
Milka Namina пишет: I use this dough for making spanish churros and also eclairs. Great technique! Thank you
ChumKrimson пишет: spanish
esteban salazar пишет: did you let the dough cool off before you added the eggs?
Zeitgeist TTD пишет: Love her explanations. And blue kitchen counter top!!!
radioactivsmurf пишет: 250 degree is very very hot, are you sure it wont burn?
Carla M. Jones пишет: Hello... I'm happy you like the video. Thank you for the kind commends. My accent is Canadian! ... But it is quite influenced by everywhere I've lived and the fabulous people I've met along the way.
This recipe yields about 16 puffs, but it really depends on their size. Keep watching us, for more wonderful videos!
Maureen Staples пишет: gonna try this.............
ThroughMyLens пишет: great video and very easy recipe! definitely trying this one out! thank you
PAC JAC пишет: Excellent!! So very well presented. Thank you...
oky_coky пишет: I'm guessing she has a catalan accent.
Lucas mach пишет: i wanna know how to make the whipping cream? what are the ingredients in there? is that from whipping the thicken cream?
DC4EVERGAGA пишет: wow! you are awesome!!! i am so happy to see professinoals like you! i hope you are proud of your self! i really enjoy your video!
garybsg пишет: thanks so much, you are a master teacher
cokguzel100 пишет: walla I must addmit that first time I see some one cooking in this stylish way great way of teaching thank you so much it looks great
rain light пишет: love the English version
Hyp3rN3rd пишет: May I ask how many puffs does this recipe yield?
En Casa Contigo пишет: 475 degrees, sorry for the misunderstanding and thank you for your comment
Inori Yuzuriha пишет: na I think that or French
En Casa Contigo пишет: Hi, You can find the exact same video on our you tube channel under "Pasta para hacer profiteroles o pate choux". Or just write profiteroles. Youtube won´t let me put the link in this reply. Hope this helps.
Raquel Lopez пишет: How do u measure grams
therasia пишет: Did it now ^^ Perfect! thanks
Leslee Hinton пишет: The recipe states a temp of 400 degrees. The video said 475 degrees. Can you please clarify?
You'll Need:
1/4 cup lemon juice
1 tbsp margarine
1/2 ea onion small
1 pkg shrimp small pkg of shelled, deveinged
8 oz Cream Cheese softened
Procedures : Beat softened cream cheese to shining. Chop onion.
Saute onions and shrimp in 1 tbsp butter or margarine until onions are golden and shrimp is cooked. Fold drained shrimp and onions into the cream cheese. Add lemon juice and pepper. Chill. Serve as a dip on cocktail ryes.
This should be made at least one day ahead
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