What is Choux Paste?

Choux Paste is pastry used to make desserts such as cream clouds and behind -the -scenes. choux means "cabbage" in French as cream clouds, also called profiterols, made of bread similar to small cabbage. Although the choux paste is primarily associated with sweet desserts, it can also be filled with spicy fillings such as cheeses, chicken mixtures that serve as appetizers or appetizers. Water, butter, sugar and salt are brought to a boil in a pan. Furthermore, the flour is added and cooked for about 10 minutes. At this point, the mixture should be left slightly cool before each egg is defeated in one by one - either by hand -whipped or electric blender. Vanilla is the last.

The completed Choux dough should be strong, smooth glossy before it is placed in a pastry bag equipped with a pastry tube. The dough holds the dough so it can be squeezed over pastry, metal decorative tip on TVAru cones to create a textured formula. Creamy clouds and eumons can be made to any required size from the Choux Paste pipe - the size of the pastry depends on the size and type of the confectionery tube or tips used. Some cooks of confectioners prefer a tablespoon of choux paste for baking sheet, rather than a pipe when using a bag and tube.

Equials are rectangular, while cream clouds are round. The shapes of the pipes or spoons of the Choux are baked in a relatively hot oven until they are already wet. Baked euzines are commonly full of vanilla pudding. Creamy clouds or profiterols can be filled with whipped cream or ice cream and spilled with chocolate and caramel sauce. The upper part of the round, airy cream cloud can be cut so that the rest can be filled before the upper cut is replaced.

Gougeres are the Coux Savory pastry, which is also prepared first by cutting the top of the cream cloud. In this case, the filling of cheese, chicken or meat isA mixture. Gougeres can be served as appetizers or decorate the main meal.