That curious feeling that wells up, just thinking about the little treats. Put that with a dash of adventure in uncharted territories and I was neck deep in. Choux Pastry also known as pâte à choux. I hear it from time to time, ever so often. Especially about the choux pastry puffs collapsing. There's no going back if the puffs collapse. No remedy, no saving the little baked treats. That is why I felt it would be an interesting experience. Little did I know..
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| pâte à choux with a recipe I found got from The Baker Who Cooks. |
.. I would succeed without a hitch! Not a single one of them puffs collapsed while cooling! *happy happy!*
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| Profiterole over-filled with lime ice cream |
Not a good idea to have a lime ice cream profiterole for breakfast. Had a shocking brain freeze as a wake up call. brrr!!
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| pâte à choux with Joy of Baking's cream puff recipe + 1/2 cup milk (seen in the previous recipe).. |
A slight difference between attemps 1 and 2 would be the egg wash, apart from the recipe. No one tasted the difference, so I still don't know what the extra liquid (milk) actually does. (not theory-wise) With regards to using chilled or room-temperature choux pastry batter, I don't know the difference either. The only place that said it was okay to use chilled batter is the 1st attempt recipe - The Baker Who Cooks. The 2nd attempt recipe - Joy of Baking, said nothing about chilled batter.
I did a few more searches and found some good reads. But of course, they don't sing the exact same tune. So some self-thought and input is still needed.
- theKitchn - Weekend Project: Introduction to Pâte à Choux
- azélia's kitchen - How to Make Choux Pastry
theKitchn mentions a basic formula of 4 oz : 1 cup : 1 cup : 4 (butter : flour : water : eggs)
Nothing on chilled batter, and nothing on using 1/2 milk and 1/2 water.
azélia's kitchen mentions how using just water makes for slightly crisper choux pastry as compared to 1/2 water and 1/2 milk. Also, to bring chilled batter to room temperature before using.
And both websites uses 3 different oven temperatures when baking the choux pastry.
1st temperature at the start.
2nd temperature right after putting the tray in.
3rd temperature after the dough is puffed and golden brown
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| filled with vanilla pastry cream / lemon curd & drizzled with dark chocolate |
Will be trying out theKitchn's basic ratio formula with all water and 1/2 milk & 1/2 water. Hmm.. and maybe chilled and room temperature batter? Sounds like a lot.. m(x_x)m
lil' puffs of trick or treat!
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