Serious Eats Choux Pastry Food
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PARIS-BREST IS PâTE à CHOUX'S CROWNING GLORY - SERIOUS EATS
From seriouseats.com
Ratings 1Calories 640 per servingCategory Pastry
- For the Praline Paste: Lightly grease a rimmed baking sheet (quarter-size is ideal, but half-size will also work) and set aside. In a 2-quart stainless steel saucepan or saucier, combine water, sugar, corn syrup, hazelnuts, almonds, and salt.
- Remove from heat, then immediately stir in baking soda, folding with the heat-resistant spatula until the candy is evenly foamy, then pour onto prepared baking sheet.
- Break praline into pieces and transfer to the bowl of a food processor. Pulse several times to pulverize the candy, then let food processor run continuously until the praline transforms into a thick, peanut butter–like paste, about 3 minutes.
- For the Choux: Adjust oven rack to middle position and preheat to 375°F (190°C). Using a pen or pencil, trace an 8-inch circle in the center of a 12 by 18-inch sheet of parchment paper.
- Holding filled pastry bag at a 90° angle, apply steady downward pressure and slowly pipe the first ring of choux along the traced circle. To stop piping, cease applying pressure and swirl the pastry tip away from the piped ring.
- Using a pastry brush, gently brush a light layer of egg wash over surface of choux dough, being careful not to let excess egg wash drip down onto the parchment.
- Bake until choux ring is puffed, deeply golden brown, and feels hollow when carefully lifted from parchment with a spatula, about 35 minutes. Turn off oven, crack the door partially open, and let stand for 30 minutes to allow choux ring to dry and fully set.
- For the Crème Mousseline: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, beat softened butter on medium speed until fluffy and light, about 5 minutes.
- With mixer running at medium speed, add pastry cream, a few tablespoons at a time, pausing to scrape down bowl and paddle as needed, until thoroughly incorporated, about 30 seconds.
- Switch to whisk attachment and whip mixture on medium speed until crème mousseline is soft and airy, about 3 minutes (see note). Transfer crème mousseline to a pastry bag fitted with a 3/4-inch star tip.
GOUGèRES (CHOUX PASTRY CHEESE PUFFS) RECIPE - SERIOUS …
Web Dec 24, 2020 Sprinkle a pinch of grated Gruyere on top of each mound, pushing down very gently to ensure it adheres to the surface. Bake until …
From seriouseats.com
4.7/5 (3)Total Time 1 hr 40 minsCategory SnacksCalories 203 per serving
From seriouseats.com
4.7/5 (3)Total Time 1 hr 40 minsCategory SnacksCalories 203 per serving
CLASSIC ÉCLAIRS RECIPE - SERIOUS EATS
Web Dec 29, 2020 For the choux pastry, combine 1/2 cup (115g) milk and 1/2 cup (115g) water to get 1 cup of liquid. If you don’t have milk, feel free to …
From seriouseats.com
5/5 (1)Total Time 2 hrs 30 minsCategory PastryCalories 101 per serving
From seriouseats.com
5/5 (1)Total Time 2 hrs 30 minsCategory PastryCalories 101 per serving
CHOUQUETTES RECIPE - SERIOUS EATS
Web Mar 11, 2021 Directions. Adjust oven rack to middle position and preheat to 400°F (204°C). Line one aluminum half-sheet tray with parchment paper. Pipe a small amount of choux paste under each corner of parchment …
From seriouseats.com
From seriouseats.com
POMMES DAUPHINE RECIPE - SERIOUS EATS
Web Feb 17, 2022 1/2 recipe Choux Pastry (made with equal parts milk and water), transferred to a small bowl with plastic wrap pressed directly against the choux’s surface (see note) 2 quarts (1.9L) vegetable oil, for frying …
From seriouseats.com
From seriouseats.com
PROFITEROLES RECIPE - SERIOUS EATS
Web Jul 12, 2021 To pipe the choux puffs, hold the filled pastry bag at a 90° angle, apply steady downward pressure, and pipe a 2-inch-wide mound (see note). To stop piping, cease applying pressure and swirl the pastry tip …
From seriouseats.com
From seriouseats.com
CHOUX AU CRAQUELIN RECIPE - SERIOUS EATS
Web Mar 11, 2021 Serves: 18 choux au craquelin Rate & Comment Ingredients 4 ounces (1/2 cup; 115g) light brown sugar 4 ounces (1 stick; 115g) unsalted butter, cut into 1/2-inch cubes, and softened to about 68°F …
From seriouseats.com
From seriouseats.com
CREAM PUFFS RECIPE - SERIOUS EATS
Web Mar 11, 2021 To Make the Choux Puffs: Adjust oven rack to middle position and preheat to 400°F (204°C). Line two aluminum half-sheet trays with parchment paper. Pipe a small amount of choux paste under each …
From seriouseats.com
From seriouseats.com
THE BEST YORKSHIRE PUDDING RECIPE - SERIOUS EATS
Web Dec 20, 2022 Directions. Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, …
From seriouseats.com
From seriouseats.com
SERIOUS EATS (@SERIOUSEATS) / TWITTER
Web Mar 29, 2007 Serious Eats’s Tweets. Serious Eats. @seriouseats ... Recipes for silky, luxurious custard desserts, equally perfect for a fancy dinner party or a comfort-food snack. 4. 14. Serious Eats.
From twitter.com
From twitter.com
CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE …
Web Jul 22, 2021 Bake for 10 minutes in your 425 F oven, then lower the heat to 375 F. Continue to bake for another 25 to 30 minutes until the pastry is golden brown and has a crisp shell. Now turn off the oven, open the …
From thespruceeats.com
From thespruceeats.com
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE - SERIOUS EATS
Web Dec 17, 2020 Choux is a multi-purpose "paste" that hovers somewhere between dough and batter. It's made by cooking flour with water and/or milk and butter, then mixing in eggs off heat to form a pipe-able, spoonable consistency. It's then cooked a second time, …
From seriouseats.com
Ratings 3Calories 82 per servingCategory Pastry
From seriouseats.com
Ratings 3Calories 82 per servingCategory Pastry
CHOUX PASTRY (PâTE À CHOUX) | PUNCHFORK
Web Serves 18. 2 teaspoons (8 g) sugar (optional; see note) 4 1/2 ounces (128 g) all-purpose flour, sifted. 1 cup (235 g) water or milk. 6 tablespoons (84 g) unsalted butter, cut into 1/2 …
From punchfork.com
From punchfork.com
CHOUX PASTRY: A DOUBLE-COOKED, RICH PASTRY DOUGH - THE SPRUCE …
Web Dec 12, 2022 Choux (pronounced "shoo") is a type of rich pastry dough used for making items such as éclairs, cream puffs (profiteroles), gougères and beignets, among others. …
From thespruceeats.com
From thespruceeats.com
CHOUX PASTRY, NO GUESSWORK REQUIRED | PUNCHFORK
Web 1 cup (235 g) water or milk; 6 tablespoons (84 g) unsalted butter, cut into 1/2-inch cubes; 2 teaspoons (8 g) sugar (optional; see note); 1/2 teaspoon (2 g) Diamond Crystal kosher …
From punchfork.com
From punchfork.com
ALL RECIPES - SERIOUS EATS
Web My 11 Favorite Recipes of the Year, 2014 | The Food Lab. Soufflé Omelette With Cheese Recipe. Yogurt- and Mint-Marinated Chicken Thighs With Pickled Nectarines Recipe. …
From seriouseats.com
From seriouseats.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
Web Sep 3, 2018 Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CLASSIC PATE A CHOUX - SWEET OR SAVORY - ALTON BROWN
Web Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the …
From altonbrown.com
From altonbrown.com
SERIOUS EATS
Web Founded in 2006, Serving 8 Million Food Nerds a Month. Crispy and Flavorful Avocado Fries. Crunchy with golden brown panko on the outside and buttery within, avocado fries …
From seriouseats.com
From seriouseats.com
PASTRY RECIPES - SERIOUS EATS
Web Pistachio Buns Recipe Apple Cinnamon Sugar Recipe Waffle Iron Churros Recipe Savory Chiroti Make an Easy Tart With Fresh Summer Fruit and a Creamy Spread How to Make …
From seriouseats.com
From seriouseats.com
SERIOUS EATS (@SERIOUSEATS) • INSTAGRAM PHOTOS AND VIDEOS
Web 540K Followers, 390 Following, 6,919 Posts - See Instagram photos and videos from Serious Eats (@seriouseats)
From instagram.com
From instagram.com
SERIOUS EATS - WIKIPEDIA
Web In 2008, Serious Eats was ranked #17 on Time magazine's list of the 50 Best Websites. Serious Eats was the recipient of two James Beard Foundation awards in 2010 for Best …
From en.wikipedia.org
From en.wikipedia.org
HOW TO MAKE PARISIAN GNOCCHI | THE FOOD LAB - SERIOUS EATS
Web Aug 10, 2018 Gnocchi Basics While the ratios of ingredients differ, the process of making Parisian gnocchi is identical, no matter who you ask. First, boil water and butter in a …
From seriouseats.com
From seriouseats.com
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