Today's show taught some really great looking pastry puffs using an
interesting twice-cooked dough technique.

They all looked very delicious, easy (with practice?) and fun to make. I
look forward to trying the recipes: http://tinyurl.com/9ywsr

It's my favorite Food-TV show, causing me to actually look, listen and
learn.

All the best,

Andy
Need piping bag practice anyway

On Fri 21 Oct 2005 09:06:57a, Andy wrote in rec.food.cooking:

> Today's show taught some really great looking pastry puffs using an
> interesting twice-cooked dough technique.
>
> They all looked very delicious, easy (with practice?) and fun to make. I
> look forward to trying the recipes: http://tinyurl.com/9ywsr
>
> It's my favorite Food-TV show, causing me to actually look, listen and
> learn.

I think the first time I made choux paste I was aboaut 12 years old. Simple
ingredients, easy to follow technique. The first thing I made was chocolate
eclairs. Plain puff shells, vanilla-flavored filling, chocolate glaze.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Andy" <q> wrote in message
.. .
> Today's show taught some really great looking pastry puffs using an
> interesting twice-cooked dough technique.
>
> They all looked very delicious, easy (with practice?) and fun to make. I
> look forward to trying the recipes: http://tinyurl.com/9ywsr
>
> It's my favorite Food-TV show, causing me to actually look, listen and
> learn.
>
> All the best,
>
> Andy

Andy, thanks for reviewing this show. I've not seen it, but from looking at
the previous shows I've missed, darn!
I'll program all future shows.
My best to you, too.
Dee Dee

Wayne Boatwright wrote:

> I think the first time I made choux paste I was aboaut 12 years old.
> Simple ingredients, easy to follow technique. The first thing I made
> was chocolate eclairs. Plain puff shells, vanilla-flavored filling,
> chocolate glaze.


Wayne,

I think I'm gonna be fat. Again!

Andy

"Andy" <q> wrote in message .. .
> Today's show taught some really great looking pastry puffs using an
> interesting twice-cooked dough technique.
>
> They all looked very delicious, easy (with practice?) and fun to make. I
> look forward to trying the recipes: http://tinyurl.com/9ywsr
>
> It's my favorite Food-TV show, causing me to actually look, listen and
> learn.
>
> All the best,
>
> Andy
> Need piping bag practice anyway

Yep -

The Pate Choux is a very interesting and versatile technique.

Do not limit yourself to sweets it makes great little hollow bowl with a top for
savory dishes as well.

As example:

Dimitri


http://www.sfgate.com/cgi-bin/articl...DG7VARDAU1.DTL


Mushroom-Chive Puffs

To chop mushrooms finely, cut small ones into quarters and large ones into
eighths and pulse briefly in the food processor.

INGREDIENTS:

8 ounces (about 3 large) portobello mushrooms or a combination of cultivated and
wild mushrooms, stemmed and finely chopped
2 tablespoons olive oil
Choux paste
1/2 cup water
1/2 cup whole milk
3/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/4-inch slices
1 cup sifted all-purpose flour
5 large eggs
2 tablespoons finely chopped fresh chives

INSTRUCTIONS:
Saute the mushrooms in olive oil over medium heat until they are dry. Set aside
to cool completely. (You may do this ahead, and refrigerate, covered, for up to
2 days.)

Adjust rack to the lower third of the oven and preheat oven to 400°.

Fit a pastry bag with a 1/2-inch-round decorating tip. Lightly grease a baking
sheet and dust lightly with flour.
For the choux paste: In a 1 1/2-quart saucepan, bring the water, milk, salt and
butter to a boil over medium heat. Immediately remove from the heat and stir to
combine the ingredients. Add the flour all at once, stirring vigorously with a
wooden spoon and scraping the sides of the pan, until a stiff paste forms and
comes together in a ball. Return the saucepan to the stovetop over medium heat,
stirring quickly for about 10 seconds to eliminate any extra moisture. Remove
from the heat. The paste should be smooth, thick and glossy. Transfer the paste
to a large mixing bowl to cool for no more than 10 minutes.
Using an electric mixer, add all the eggs to the paste in the saucepan and beat
at medium speed until the eggs are completely incorporated into the dough. Stir
the chives and mushrooms into the choux paste.
Fill the pastry bag with the paste and pipe bite-size puffs about 1 inch in
diameter onto the baking sheet, spacing the puffs 1/2 inch apart. (You can drop
the paste from a spoon as well.)
Dip a pastry brush into a small amount of water and glaze each puff lightly with
the water.
Bake 20 to 25 minutes or until the puffs are golden and the sides are rigid
enough so they will not collapse when removed from the oven. Remove from the
oven and place the puffs on a cooling rack. If not using right away, freeze the
puffs in a sturdy container up to 10 days.
Makes about 8 dozen puffs

On Fri 21 Oct 2005 10:47:10a, Andy wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> I think the first time I made choux paste I was aboaut 12 years old.
>> Simple ingredients, easy to follow technique. The first thing I made
>> was chocolate eclairs. Plain puff shells, vanilla-flavored filling,
>> chocolate glaze.
>
>
> Wayne,
>
> I think I'm gonna be fat. Again!
>
> Andy
>

But what a way to go, Andy! :-)

Here's a really good pastry cream filling...

VANILLA PASTRY CREAM

2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter, softened
2 teaspoons vanilla extract

WHISK together first 4 ingredients in a 3-quart saucepan. Gradually whisk
in half-and-half. Cook over medium heat, whisking constantly, until mixture
comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours.
Yield: 3 cups.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey