Wednesday, November 18, 2009
Cream Puff (Pâte à Choux)
My blog opening theme is Cream puff (Pate à choux), same as NCC challenge: Kue Soes NCC Week. (Kue Soes means cream puff)
Cream puff is one kind of light pastry batter. Cream puff pastry batter made from wheat flour added to the mixture of water and cooked in fat (margarine or butter). Into this mixture, eggs added one at a time, stirring quickly until the dough is not sticky in the pan. This egg-rich dough will expand in the oven with high temperature 200-220oC, so the dough will have hollow and can be filled with the custard, or meat filling. Cream puff can be made in advance a day before and kept in an airtight container at room temperature. But the custard should be made fresh or stored in the refrigerator.
Cream puff can be made into many variations, such as Kue Sus (dutch language: soes), éclair (longshape), profiterole, croquembouches, gougeres, St. Honore cake.
For me, to make cream puff for first time need a lot of practices, trial and error.