Choux is French for cabbage and the name of these little touches of flakes actually extend into the oven to resemble small cabbages. Choux paste is versatile and can be formed in a variety of shapes and are filled with a variety of fillings, and even more cream. Choux paste as delicious delicious sweet and savory bites are used.
Choux paste is the base for cream puffs and éclairs. A very popular dessert cream puffs filled with iceand covered with chocolate sauce. These are known as profiteroles.
unsweetened choux pastry is cooked and stuffed with savory or mixed with cheese and an appetizer to do simple or fancy as Gouger.
Choux paste is made with flour, butter and water just like any other dough, but unlike others, the oven before it is molded and baked. The milk is rich and eggs added for color and is mainly in turmoil. When pasta chouxoften filled with savory chicken broth or a mixture of chicken stock and water are taken as a liquid. Before the eggs are added, the pasta is cooked meal prematurely cooled a bit 'to avoid cooking the eggs. But if the dough is too cold, if the eggs are, and stir gently into the perfect end to paste must be shiny, smooth and very thick but not stiff.
What method you choose chouxPasta is really a personal preference. Choux paste can be done by book.com" title="hand">hand or with an electric blender.
Small puffs, éclairs and cream puffs to be baked in ungreased sheet or large puffs of the great features and easy to remove when baked in greased and floured sheet.
Once the choux pastry cookie sheet were piped on it lightly brushed with egg wash.
The first few minutes of cooking should be in a hot oven, whichcauses a rapid expansion should then reduce the oven temperature to complete drying jaws and empty shells.
If further drying choux pastry shells and leave more room for the filling, turn off the oven and let it dry for ten minutes puffs.
To fill the bag with a hole through them using a small skewer or a sharp knife. Then gently feed tube in the desired direction. For example, to fill with cream cooling, fill a pastry bag with a ¼ inchTop appealing, look Puffs open when they are stuffed with cream nozzle driven by a huge star, but remember to hold the whipped cream is not their consistency when you go through a little tip.
Once baked choux pastry filled and should be served immediately or kept in the refrigerator and used within the next few hours. unfilled choux pastry can be frozen and in an airtight container, but are best used in within a week.
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