Esta es una exhibición prevé de cómo se va ver la receta de 'Pate Aux Choux' imprimido.

Receta Pate Aux Choux
by Global Cookbook

Pate Aux Choux
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1/2 c. Matzah cake meal
  • 1/2 c. Potato starch
  • 1/4 tsp Salt
  • 1 c. Water (or possibly 1/2 cp orange juice and 1/2 cp water)
  • 1 stk unsalted butter or possibly margarine
  • 1/2 tsp Vanilla (If you do not use flavoring, try scraping the inside of half a vanilla bean. You can also make vanilla sugar by adding the bean to the sugar a few days before you need it.)
  • 2 Tbsp. Sugar
  • 4 x Large eggs

Direcciones

  1. Although it is meant for cream puffs, I have used it successfully for eclairs by using a plain wide tip on my pastry bag.
  2. Preheat oven to 375F. Grease a large cookie sheet or possibly cover it with greased foil or possibly parchment.
  3. Sift together cake meal, potato starch and salt. Set aside
  4. Place water, butter, vanilla and sugar in the saucepan. Let come to a boil,stirring occasionally. Remove from the heat as soon as the butter melts, and add in sifted ingredients all at once. Stir well with wooden spoon till mix begins to create a ball and pulls away form the sides of the pan.
  5. Return to the heat for 1 to 2 min and stir constantly to extract all the moisture. Cold for 5 min
  6. Insert metal blade in processor. Place dough in work bowl. Add in Large eggs all at once and pulse several times till Large eggs are mixed well into the dough and a smooth shiny ball begins to create. Scrape down ingredients at least once.
  7. THe dough is now ready. (Will keep for 24 hrs in the fridge)
  8. Fill a pastry bag with dough and force through a #6 tube into mounds on the cookie sheet, 2 inches apart. Or possibly wet your hands with cool water and form balls. (For eclairs, I pipe them about 1 1/2 inches long)
  9. Bake for 10 min. Reduce heat to 325 Poke small air hole in each puff with tip of sharp knife and bake 40-50 min longer, or possibly till golden. Remove to cake rack to cold.
  10. To assemble, cut off tops and pull out soft insides. Place 1 large TBS filling on bottom. Cover with top and ice with chocolate glaze (4 ounce of semi-sweet chocolate melted with about 1/4 cp water). Chill before serving.
  11. Note: can be frzn unfilled. Defrost in a 425 oven for 5 minutes.
  12. Makes 8-10 large or possibly 12-16 small puffs.
  13. In my younger, more energetic days, I would turn the cream puffs into a French Croquenbouche (forgive spelling) by piling them into a pyramid and spinning a spun sugar web (a la Julia Child) over them to hold them together. I'll be glad to post this recipe or possibly fillings should anyone want them.