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.






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