Choux News

Now for the tricky part. It’s one thing to be able to produce delicious looking and tasting baked goods when you’re working with your chef instructors during classes at La Cuisine Paris. It’s another thing completely to do the same when you’re on your own. As soon as I got home I had to start in on practicing with what I’d learned, starting with the most unfamiliar of the dishes – pâte à choux

(I’m not going to be listing recipes here because I’ve got a lot of ground to cover and I want to do it all in one entry.)

The first thing I did was make the craquelin topping. That’s a mixture of butter, brown sugar, and flour that you freeze then cut out to put on top of the choux before it’s baked. So far so good…

Craquelin, Ready To Freeze​
..which meant that disaster was not too far away. I completely massacred the  And when I say “massacred” I mean “royally screwed it up by adding the hot milk to the egg mixture way too fast. Scrambled eggs anyone? 
Totally wrecked it.
I was mortified because I know better than to do that! Fortunately, no one was looking…and I had enough ingredients on-hand to make a second attempt that went much better. Even so, I guess I was being overly-cautious because it turned out pipeable but a bit slack.

The choux pastry itself went pretty well, though I could improve on whisking it and piping it. I know it’s messy but I can only improve from here. I hope.
Seriously. Those peaks should NOT be there!
Topping it with craqueline covered more than a few sins, though.
Nice hats!
Et voila! They didn’t finish too badly. The color could have been a bit darker but once they were filled with the vanilla cream, no one cared about that. I gave these to Michele to take to work and the reviews were kind and positive. 
My first true choux!

The color could have been a bit darker, but once they were filled with the vanilla cream, no one cared about that! I gave these to Michele to take to work and the reviews were kind and positive. And a friend of ours extracted a promise to bake her a batch, so I’m feeling a bit excited about doing more!

When I first decided on the choux class, I wasn’t sure it was something I want to continue beyond that experience. Now? Yes, more! So, thanks again to Vi and La Cuisine Paris for giving me the foundations and confidence to do this!

Thus ends my first foray into bringing some of Paris back home with me. Next week it’s baguettes and croissants.

Currently listening to: Brenda Russell – I’ll See You Again

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