What is Choux's pastry?

Choux pastry is a light pastry that is best known when used for shell to produce desserts as cream clouds and Éclairs. It is a simple thing, because it does not require the same skillful hand needed to make cake or inflation. Choux pastry is also unusual because the ingredients are actually cooked at the top of the stove before baking in the oven.

Coux bread components are quite simple. In general, the Choux is just a mixture of butter, flour, water and eggs. The butter is melted, the flour and the eggs are added and the water is defeated above the low heat. After a combination of Choux, it can be dropped to or brought to the pans to create special shapes. The French are known for their beautiful Coux pastry in the shape of swans, often served at the end of meals in several courses in good restaurants. Choux can also be used to make beets or other fried desserts such as cakes from the funnel.

6 Those who plan to fill the shapes of the Choux can choose the inner layer to createmore space for filling. Alternately, some people only produce a hole at one end of pastries and pipes, such as whipping cream or bread pudding. The chefs can get more into the pastry by cutting it in half, remove the interior and then fill it.

Since the invention of Choux's bread in the 16th century, many desserts occurred. Italian desserts use them considerably. Honore cake is a rum soaked cake that is surrounded by individual cream clouds, made of Choux. Creamy clouds can also be stacked in Italian tradition, form the shape of the pyramid and then pour on them.

Choux pastry is not only useful for dessert. Chefs can fill Choux beautiful vegetables or fish mousses, chicken salad or many other salty delicacies. The chefs should make sure that at the last possible moment, the Choux will fill in if you use ingredients with a lot of moisture to prevent undulating bread. The Choux outer shell should remain fresh and stored if it is storedIn the fridge too long or is filled with soups, quickly loses its crispness.