Pate A Choux With Sugar Topping Mousseline Cream And Raspberry Filling Food

PATE A CHOUX DOUGH

Steps:

• Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
• Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
• Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
• Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.

PATE A CHOUX WITH SUGAR TOPPING, MOUSSELINE CREAM AND RASPBERRY FILLING

Steps:

• Preheat oven to 300 degrees.
• In a mixer (or by hand) use a paddle to mix the first three ingredients.
• If desired, add a bit of food coloring to the mixture (otherwise it will be a caramel color).
• Mix thoroughly, Roll out between two layers of parchment paper as thin as you can get it.
• Freeze until firm for about thirty minutes.
• Using a 3/4" round cookie cutter cut out 50 circles for sugar toppings. Set aside.
• Measure milk and cream in a pot; bring it to a simmer.
• Meanwhile, whisk together egg yolks, sugar, custard powder, flour, and salt.
• Once milk and cream come to a boil, temper into the egg mixture and return everything to the pot.
• Cook over low heat until thick and smooth (at least four minutes). Remove from heat.
• Prepare gelatin by mixing with 1 1/2 tsp. cold water. Once all the particles are hydrated, and translucent, add gelatin immediately to the hot pastry cream, along with vanilla and the smaller quantity of butter (). ** Alternatively, you can use a microwave to melt the gelatin, if you're worried that the pastry cream is not hot enough to melt it. Microwave for about 10 seconds, before adding to the pastry cream.
• Transfer to a mixing bowl, and paddle until completely cool. Once cool, add the larger amount of butter (), and cream at medium speed until it reaches the consistency of buttercream. Chill in refrigerator.
• In a separate pot, add milk, water, salt, sugar, and butter.
• Heat over low heat until butter is melted. Bring to a boil and turn off the heat.
• Add the flour all at once and mix thoroughly. Turn on low flame.
• Cook, and dry out the dough, for four minutes on low heat while mixing constantly.
• Add eggs, one at a time. (Adding one at a time allows the egg to incorporate into the dough.)
• Before you add the last egg, perform the "bird's beak" test. Dip the paddle into the dough. When pulled out it should form a triangle of dough at the end. Turn the paddle to the side and the dough should fold over to form a bird's beak. (see video for details.)
• Place plastic wrap on the surface of the dough before chilling in the refrigerator for about 30 minutes.
• Mash four cups of raspberries in a pan with sugar.
• Place on medium heat and cook about 3 - 4 minutes until the mixture reaches a boil.
• Cut the remaining 1 cup of raspberries in half and use for garnish.
• Prepare a pastry bag with a #12 smooth 1/2" tip, and fill with pate a choux pastry. Pipe pastry on to a parchment-covered baking sheet to make approximately fifty 1 - 1 1/2" round choux. (See video.)
• Using a wet finger, smooth any inconsistencies of the piped dough.
• Place a round of choux topping on each piped choux.
• Bake 25 - 40 minutes in 300-degree convection oven. Do not open the oven until you can see they have turned light brown. (The time varies depending on your oven and if you have a convection oven but should not be less than 25 minutes.) When you think they are done check by lifting them up to see the underside. Choux should be light brown on the bottom as well. They are cooked when the temperature inside the choux is 200 degrees. Let cool.
• Cut each choux with a serrated knife just below the sugar cap.
• Prepare a pastry bag with a star tip (with a 1/2" opening), and fill with mousseline cream. Pipe cream in a circular motion about 1 1/2" high.
• Use a small spoon dipped in very hot water to carve out a small "cup" in the top of the cream to make room for about 1/2 tsp of raspberry filling.
• Add filling and cap with choux top.
• Garnish with cut raspberries if desired.
• Store in an airtight container for up to three days in the refrigerator. Unbaked choux can be stored in the freezer for up to 4 weeks.

PATE A CHOUX

Steps:

• Combine water, butter, sugar, and saltin a medium saucepan over medium-highheat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour.When flour is combined, return to heat. Thismixture is called a panade. Dry the panadebystirring constantly for 4minutes. It isready when it pulls away from the sidesand a film forms on the bottom of the pan.
• Transfer panade to the bowl of an electric mixer fitted with the paddle attachment,and mix on low speed, about 2minutes,until slightly cooled. Add the eggs one at atime on medium speed, letting each oneincorporate completely before adding thenext. Add the last egg a little at a time until the batter is smooth and shiny. Test thebatter by touching it with your finger andlifting to form a string. If a string does notform, the batter needs more egg. If youhave added all the egg and the batter stilldoesn't form a string, add water 1 teaspoon at a time until it does.
• The batter may be used immediately orstored in an airtight container in the refrigerator for up to 2days. To use chilled,remove from the refrigerator, and stir tosoften before filling piping bag.

PATE A CHOUX (CREAM PUFF PASTRY)

Steps:

• Place a bowl on your mixer and fit the paddle attachment to it.
• Put your eggs next to the mixer.
• Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
• Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
• Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
• Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
• Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
• Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
• That's fine.
• Just let it mix until no more steam is coming off the dough.
• Then add the first egg, letting it mix in fully before adding the next one.
• Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
• Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
• Before adding the 6th egg, stop the mixer and check the consistency of the dough.
• You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
• If the dough is too thick and doesn't form that peak, add the last egg.
• The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
• It should be used immediately.
• NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
• Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
• Stop mixing when you still have one egg left to add and inspect the dough.
• Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
• The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
• And relax.
• Even if you can't decide what to do, add the egg - you will still get a good puff.
• Use the paste while it is warm.
• It cannot be kept.
• Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.

PATE A CHOUX

Steps:

• 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.
• 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.