Quinze Choux E-Book

Louana Debard

• Herausgeber: Books on Demand
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 56

Veröffentlichungsjahr: 2024

Beschreibung

The QUINZE CHOUX recipe book is a comprehensive guide for both novice and experienced bakers, offering a diverse collection of sweet and savory choux pastry recipes. Beyond just recipes, it provides detailed instructions and expert tips to master the fundamental techniques, ensuring perfect lightness and crispiness. With beautiful illustrations, this book inspires creativity in the kitchen, making it a valuable resource for anyone seeking to enhance their pastry-making skills and explore the delightful world of choux.

Leseprobe

TABLE OF contents.

introduction

chapter 1 - the basics

chapter 2 - the recipes

universal conversion chart

acknowledgements

introduction

Embarking on the creation of a choux pastry recipe book for my school project represents a passiondriven venture that seamlessly integrates my enthusiasm for culinary arts with the complexities of baking. As an aspiring chef, I have consistently found the art of pastry-making both intriguing and fulfilling. This project serves as an exceptional opportunity to share that enthusiasm with my peers.

The choux pastry recipe book is not merely a compilation of instructions but rather a meticulously curated exploration into the expansive and delightful world of choux. From classic cream puffs and eclairs, evoking a sense of timeless indulgence, to innovative twists that redefine the boundaries of pastry creation, each recipe is a carefully crafted symphony of flavors, textures, and techniques.

The motivation behind this project extends beyond my personal love for baking; it is a commitment to unveil the seemingly intricate process of choux pastry for my friends and family. Through detailed instructions, step-by-step guides, and practical tips, my goal is to make the art of crafting perfect choux pastries accessible and enjoyable for everyone, regardless of their culinary expertise.

Furthermore, this recipe book is an homage to creativity in the kitchen. I encourage readers not only to follow the recipes but also to embark on their culinary adventures by experimenting with different fillings, toppings, and presentations. In doing so, they can discover the joy and satisfaction that come from infusing their unique twists into these classic and innovative choux creations.

As we embark on this culinary journey together, my aspiration is that the "QUINZE CHOUX" recipe book will not only serve as a valuable resource for the school project but also inspire my peers to explore the artistry of baking. It aims to foster a deeper appreciation for the culinary world and the joy it brings to both the creator and those fortunate enough to indulge in the final, delectable results. Ultimately, may these homemade choux pastries become a delightful catalyst for shared moments of joy around the table, enhancing the warmth and connection that homemade food brings to gatherings with friends and family.

CHAPTER 1 the basics.

choux pastry

piping

baking

craquelin

tips

choux pastry.

“Pâte à chou” is a pastry made from eggs, butter, flour and milk, which is dried and then poached, and which puffs up when cooked. Classical choux pastries include: paris-brest | saint-honoré | éclairs | choux à la crème

Cooking Tools:

Sauce pan

Spatula

Whisk

Choux Pastry:

100g milk

100g water

90g butter

2g salt

120g flour

200g eggs (approx. 4 eggs)

1. In a saucepan, combine milk, water, butter, and salt. Bring to a boil until the butter is melted.

2. Off the heat, add the flour and mix.

3. Flatten the dough at the bottom of the saucepan and reheat.

4. When you hear crackling, it's a sign that the dough is adequately dried.

5. Off the heat, mix until the steam dissipates; the dough should still be slightly warm.

6. Add the previously whisked eggs and mix until you get a homogeneous dough.

Tips

n°1: The quantity of eggs in the choux pastry is an ingredient that alters the final result of the pastries, you must therefore weigh your eggs.

n°2: Thoroughly dry the dough for better egg absorption and optimal rising.

n°3: Add the eggs when the dough is still warm for a better structure of the choux pastry during baking.

piping.

Piping your choux pastry enables you to create precise and uniform shapes.

Cooking Tools:

Baking sheet

Parchment paper

Piping bag

Round tip 1.5cm in diameter

Cookie cutter according to the

desired size

1. Fill a piping bag fitted with a round tip of 1.5cm in diameter.

2. Hold the piping bag upright about 1cm above the parchment-lined baking sheet. Squeeze continuously to form a puff in one go.

3. When the desired size is reached, stop squeezing, stay at the same height, and move to the side to cut the choux pastry.

Tips

n°1: To ensure that your choux pastries are of the right size and uniform, take a cookie cutter of the desired size and dip it in flour. Tap it gently on the baking sheet where you'll be piping your choux.

baking.

The baking of the choux is a very important step. It allows you to obtain uniformly cooked, puffed, airy, and golden choux.

Cooking Tools:

Baking sheet

Parchment paper

Oven

1. Preheat the oven to 220°C in conventional mode or on convection mode if you want to bake 2 trays simultaneously.

2. When placing them in the oven, reduce the temperature to 170°C. Bake for 20 minutes then open the oven door for a few seconds to let the steam escape.

3. Continue baking for about 15-20 minutes: they should be well golden. Let them cool.

Tips

n°1: As soon as you open the oven door to take a look, all the hot air escapes, and the choux pastries can collapse. Make sure to keep the oven door closed for the first 20 minutes of baking.

craquelin.

The craquelin is a thin layer of dough cut into discs that adds crispiness and allows the choux pastry to expand harmoniously during baking.

Cooking Tools:

Wooden spatula

Whisk

Cookie cutter

Parchment paper

Craquelin:

60g butter

60g brown sugar

50g flour

1. In a bowl, place the softened butter and brown sugar. Add the flour and mix with a wooden spatula.

2. Once the mixture is homogeneous, transfer it onto a parchment paper, place another sheet on top, and roll it out thinly with a rolling pin.

3. Freeze for at least 20 minutes, then cut the craquelin discs to the desired size.

4. Place a craquelin disc on each chou before baking.

Tips

n°1: Your craquelin should be placed in the freezer for a sufficient amount of time until it becomes firm. This makes it easier to place them on the choux pastry before baking and reduces its temperature, delaying melting during the cooking process.

n°2: Feel free to use any remaining craquelin to create more discs. Shape the dough again by rolling it out and repeat the process.

tips.