This is round two. I previously made eclairs and there is simply no comparison. These are infinitely better. The dough we made is called Pate a Choux, pronounced pat u shoe, meaning "cabbage dough" in French. It's a cooked dough that made from butter, water, eggs, salt, cornstarch, sugar, and flour. After mixed and cooked you pipe from a pastry bag onto a sheet pan. Baked, they puff up to about twice their original size. Then you pipe the chilled pastry cream (basically homemade pudding) through two holes in the top of the eclair and fill. Next they take a dip in the chocolate ganache (2 parts chocolate to 1 part cream) and back into the fridge to chill. There's nothing quite like an eclair.
Cream Puffs have got to be the cutest desert ever! You just wanna squeeze 'em. After we piped out the eclairs we made some little dough kisses. Once baked, they were all puffed up and hollow inside. We filled them with sweetened whip cream or as chefs call it, Chantilly Cream. Then we dusted the tops with powdered sugar and it's CHOW time! They were light and airy with a slightly bready taste. Delicious!
This is round two. I previously made eclairs and there is simply no comparison. These are infinitely better. The dough we made is called Pate a Choux, pronounced pat u shoe, meaning "cabbage dough" in French. It's a cooked dough that made from butter, water, eggs, salt, cornstarch, sugar, and flour. After mixed and cooked you pipe from a pastry bag onto a sheet pan. Baked, they puff up to about twice their original size. Then you pipe the chilled pastry cream (basically homemade pudding) through two holes in the top of the eclair and fill. Next they take a dip in the chocolate ganache (2 parts chocolate to 1 part cream) and back into the fridge to chill. There's nothing quite like an eclair.
Cream Puffs have got to be the cutest desert ever! You just wanna squeeze 'em. After we piped out the eclairs we made some little dough kisses. Once baked, they were all puffed up and hollow inside. We filled them with sweetened whip cream or as chefs call it, Chantilly Cream. Then we dusted the tops with powdered sugar and it's CHOW time! They were light and airy with a slightly bready taste. Delicious!
No comments:
Post a Comment