Pastries made from choux paste

[ruthcooks]

Did anyone make gougere from this recipe? If so, did you adapt the recipe? Difficult to imagine cheese and mustard with sweetened condensed milk.

It seems the smaller the puffs, the more crisp the result. Larger puffs are not as crisp as small. Some gougere recipes call for spooning dough in a ring. I cook gougere in a jelly roll pan and cut into squares, sometimes, but it usually turns out more soggy than crisp.

One of my favorite "coffee cakes" consists of choux paste spread over pie pastry and finished with icing and almonds.

Sounds like I've got a whole lot of testing--and tasting--to do.

[Steven Blaski]

Did anyone make gougere from this recipe?  If so, did you adapt the recipe?  Difficult to imagine cheese and mustard with sweetened condensed milk.

It seems the smaller the puffs, the more crisp the result.  Larger puffs are not as crisp as small.  Some gougere recipes call for spooning dough in a ring.  I cook gougere in a jelly roll pan and cut into squares, sometimes, but it usually turns out more soggy than crisp.

One of my favorite "coffee cakes" consists of choux paste spread over pie pastry and finished with icing and almonds.

Sounds like I've got a whole lot of testing--and tasting--to do.

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Ruth -- if you try concocting gougeres from this recipe, please let us know how it turns out. I've been wanting to make up a batch of cheese puffs. My old standby is a roquefort gougere recipe from The New Basics cookbook which I like, but I'm looking to try something new.

[ruthcooks]

The coffeecake mentioned above is now posted here:

Swedish Kringle

[Wendy DeBord]

I wanted to start a seperate thread on this topic. In the first couple posts people are referring to Pinchet Ong's pate' choux recipe as listed in this thread..

[Redsugar]

Pâte à choux is most famously used in such classic pastries as Croquembouche, Paris-Brest, and Gateau Saint-Honoré. As a savory rendition, it can be used to prepare appetizers, such as Mushroom-Chive Puffs.

Norman Love offers recipes for Savory Puffs (including smoked-salmon mousse) in Baking with Julia (Morrow, 1996); pp. 432-434.

Gougères made with choux paste are sometimes called chouquettes.

When boiled & served with a sauce, the result is known as Gnocchi à la Parisienne. See, eg., Bernard Loiseau, Cuisine en Famille (Albin Michel, 1997); page 54. Also, refer to this version..

Edited November 4, 2005 by Redsugar (log)

[etalanian]

Ruth, what recipe are you referring to? Is it in a thread in eG?

Thanks,

Eileen

[Wendy DeBord]

Ruth, what recipe are you referring to? Is it in a thread in eG?

Thanks,

Eileen

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As noted in my post above..........she's referring to the Pinchet Ong recipe in the thread linked above.

[boulak]

Pâte à choux is most famously used in such classic pastries as Croquembouche, Paris-Brest, and Gateau Saint-Honoré. As a savory rendition, it can be used to prepare appetizers, such as Mushroom-Chive Puffs.

Norman Love offers recipes for Savory Puffs (including smoked-salmon mousse) in Baking with Julia (Morrow, 1996); pp. 432-434.

Gougères made with choux paste are sometimes called chouquettes.

When boiled & served with a sauce, the result is known as Gnocchi à la Parisienne.  See, eg., Bernard Loiseau, Cuisine en Famille (Albin Michel, 1997); page 54.  Also, refer to this version..

←

I have never seen savory chouquettes -- In France, all of the chouquettes I have seen are profiterole sized pastries coated with sugar prior to baking and typically sold by weight. The sugar caramelizes and forms a nice crunchy exterior. I have seen them with granulated sugar, sucre grain, and a combination of the two. I prefer to make them with sucre grain and then sprinkle with turbinado; gotta be different you know.

Edited November 4, 2005 by boulak (log)

[nightscotsman]

Here are a few ideas from the Food Network site:

Gnocchi

Cloud Puffs (deep fried choux)

Crullers

[Abra]

Ruth, I made your kringle last night, but must have done something very wrong. What I ended up with is a super-flat, brittle (very good-tasting)cookie. It's not over 1/4" high, and the puff never puffed at all. I did the recipe just as written, although normally I would use the Pichet Ong recipe for pate a choux. Is that amount really for a jelly roll pan? It was very difficult to spread so thin. I only did the pate a choux by hand, not with the mixer, just because the instructions didn't say to beat the heck out of it, so probably that was the problem. Any ideas?

[ruthcooks]

Abra,

My "jelly roll pan" is 11 x 15. I've heard some people refer to a half sheet pan as a jelly roll pan, and I think they measure 12 x 17 or so. If you were using the larger size, this would account for the thinness of the layers.*

You do need to beat this with an electric mixer unless you are especially strong. I have always assumed that all choux pastes need to be beaten like crazy. I have a processor version that I use other times but not in this recipe.

Another thing is that the cream puff won't rise if you add too much egg, so egg size is important. The paste should be spreadable but not a bit runny. With large or extra large eggs, add the last egg a tablespoon at a time.

*Actually I call the pans my "little cookie sheet" and my "big cookie sheet" as I had been making cookies for 40 years before I ever heard of a sheet pan.

Hope you'll try it again!

Edited to say I've revised the recipe accordingly. It's here in RecipeGullet:

Swedish Kringle

Edited February 11, 2006 by ruthcooks (log)