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Encyclopedia > Choux pastry

Chou(x) pastry, paste, or dough (French pâte à choux, German Brandteig) is a light pastry dough used to make profiteroles, croquembouches, eclairs, beignets, and gougères. It contains only butter, milk, flour, and eggs. Its raising agent is the high moisture content, which creates steam during cooking, puffing out the pastry. Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ... A single profiterole A profiterole or cream puff (U.S.) is a food made from a small, round baked choux pastry filled with a sweet or savoury filling. ... A pastry chef presents a croquembouche. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... A beignet (pronounced ben-YAY, at least in New Orleans) is a pastry made from fried dough and sprinkled with confectioners sugar. ... Small gougères A gougère, in French cuisine, is a savory choux pastry with cheese. ... A leavening agent is an organism or substance that when added to a dough of flour and water causes it to rise by evolving carbon dioxide or other gases that become trapped as bubbles within the dough. ...


In I'm Just Here for More Food, Alton Brown states that funnel cakes are best made with choux pastry. Alton Brown (born on July 30, 1962 in Los Angeles, California, USA) is an American food personality, cinematographer, author, and actor. ... Funnel Cake with powdered sugar Young girl with Funnel Cake, 2007 Columbus Arts Festival Funnel cake or funnelcake is a regional specialty food originally associated with the Pennsylvania Dutch region of the United States. ...


Choux pastry is usually baked but for beignets it is fried. In Austrian cuisine it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ... Plantains frying in vegetable oil. ... The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. ... This article does not cite any references or sources. ...


Popular culture

Corinne Bailey Rae recorded a song on her album "Corinne Bailey Rae" titled "Choux Pastry Heart." Corinne Bailey Rae (born February 26, 1979) is an English singer-songwriter from Leeds who released her eponymous debut album Corinne Bailey Rae in February 2006. ...


External links

  • Bigne’ (Pâte à Choux (choux pastry)) with illustrated instructions

  Results from FactBites:
 
pastry_101 (1667 words)
Flan pastry is used for sweet tarts, etc., and suetcrust for sweet and savory puddings, which may be steamed, boiled or baked.
Choux pastry is a paste prepared by beating eggs into a thick mixture of flour, fat and liquid, and cooking until smooth.
Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe.
La Cucina Italiana On Line - World Edition - Cooking school (1164 words)
Choux pastry is one of the few pastries in confectionery that is prepared using heat: it is a mixture of water, butter, flour, and eggs that should follow fixed proportions and a precise preparation technique if it is to turn out successfully.
Choux pastry is prepared by boiling the water with a pinch of salt and the butter, which should be at room temperature (if the butter is too cold, it will bring down the temperature of the water too much); the butter should have completely melted before the water comes to a boil.
The amount the pastry rises during cooking depends on the number of eggs added and also on the amount it is mixed: when all the eggs have been incorporated, the dough should be beaten with an electric mixer fitted with a pastry hook until it is as smooth and as thick as a custard.
  More results at FactBites »


 
 

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