On Tuesday 2nd June ...Choux Pastry.. Noelene `s Cooking Class .
We will be making choux pastry ........The secret to great choux pastry is ..................BEAT WELL .
Choux pastry ( pate a choux ) is a cooked dough , which makes it unique in the pastry world .
It is believed that a 16th century chef working for Catherine de Medici , the Italian born French queen , created it and then some 200 years later the celebrated pastry chef Antonin Careme made the éclair and croquembouche .
Choux pastry has no leavender ( yeast or rising agent ) , but rises by steam that forms when it is in the oven .
Though it is not a difficult pastry to make there are some rules that must be observed .
All ingredients must be weighed correctly .
Eggs need to be added gradually and beaten well.
There can be no opening of the oven door , you must not let the steam escape .
Choux pastry is used for eclairs , profiteroles ,gougerers , paris brest ,beignets , and fritters .
When I was growing up profiteroles were called cream puffs ....
Preheat ovens to 180deg C
CHOUX PASTRY ......
Exact measurements please ...
1 cup of water
85gm of margarine
140gm of all purpose flour .
2tbs castor sugar
1/2 tsp of vanilla essence
4 eggs
1 bottle of cream
Bring butter and water to the boil .
Add flour and beat with a wooden spoon until the mixture is smooth and pulls away from the sides of the pot .
Now transfer to a bowl and using your electric hand mixer beat for 1 minute and allow to cool.
In a separate bowl beat your eggs together .
When the pastry has cooled slightly add 1/2 the egg mixture and beat till well combined .It will initially look as though the egg has separated from the mixture ....BUT KEEP BEATING TILL SMOOTH .
Then add remaining egg mixture and beat till mixture is smooth and well combined .
Spoon mixture into a piping bag .
Pipe 12 x 12 cm lengths onto a sprayed baking tray , allow room to spread .
Bake for 20 -25 minutes or until puffed and golden .
Allow to cool completely .
FILLING
Beat cream with 2 tbs of castor sugar and 1/2 tsp of vanilla essence , till firm peaks form .
Use a small sharp knife cut eclairs in 1/2 lengthways and fill with whipped cream .
Use a heaped spoon of the cream to fill 1 side of the éclair
CHOCOLATE GLAZE
1 cup of icing sugar
1/4 cup of cocoa
1/2 tsp of vanilla essence
2 tbs of milk .
Dip the top of the eclairs in the chocolate glaze
Refrigerate until just set .
Unfilled éclair cases can be frozen or stored for a few hours in an airtight container .
Best eaten on the day they are made.
We will be making choux pastry ........The secret to great choux pastry is ..................BEAT WELL .
Choux pastry ( pate a choux ) is a cooked dough , which makes it unique in the pastry world .
It is believed that a 16th century chef working for Catherine de Medici , the Italian born French queen , created it and then some 200 years later the celebrated pastry chef Antonin Careme made the éclair and croquembouche .
Choux pastry has no leavender ( yeast or rising agent ) , but rises by steam that forms when it is in the oven .
Though it is not a difficult pastry to make there are some rules that must be observed .
All ingredients must be weighed correctly .
Eggs need to be added gradually and beaten well.
There can be no opening of the oven door , you must not let the steam escape .
Choux pastry is used for eclairs , profiteroles ,gougerers , paris brest ,beignets , and fritters .
When I was growing up profiteroles were called cream puffs ....
Preheat ovens to 180deg C
CHOUX PASTRY ......
Exact measurements please ...
1 cup of water
85gm of margarine
140gm of all purpose flour .
2tbs castor sugar
1/2 tsp of vanilla essence
4 eggs
1 bottle of cream
Bring butter and water to the boil .
Add flour and beat with a wooden spoon until the mixture is smooth and pulls away from the sides of the pot .
Now transfer to a bowl and using your electric hand mixer beat for 1 minute and allow to cool.
In a separate bowl beat your eggs together .
When the pastry has cooled slightly add 1/2 the egg mixture and beat till well combined .It will initially look as though the egg has separated from the mixture ....BUT KEEP BEATING TILL SMOOTH .
Then add remaining egg mixture and beat till mixture is smooth and well combined .
Spoon mixture into a piping bag .
Pipe 12 x 12 cm lengths onto a sprayed baking tray , allow room to spread .
Bake for 20 -25 minutes or until puffed and golden .
Allow to cool completely .
FILLING
Beat cream with 2 tbs of castor sugar and 1/2 tsp of vanilla essence , till firm peaks form .
Use a small sharp knife cut eclairs in 1/2 lengthways and fill with whipped cream .
Use a heaped spoon of the cream to fill 1 side of the éclair
CHOCOLATE GLAZE
1 cup of icing sugar
1/4 cup of cocoa
1/2 tsp of vanilla essence
2 tbs of milk .
Dip the top of the eclairs in the chocolate glaze
Refrigerate until just set .
Unfilled éclair cases can be frozen or stored for a few hours in an airtight container .
Best eaten on the day they are made.
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