{"id":9256,"date":"2016-03-02T23:08:14","date_gmt":"2016-03-02T23:08:14","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=9256"},"modified":"2022-02-09T22:17:32","modified_gmt":"2022-02-10T05:17:32","slug":"pate-a-choux-croquembouche","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pate-a-choux-croquembouche\/","title":{"rendered":"P\u00e2te \u00e0 Choux \/ Croquembouche"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/croq.jpg\" rel=\"attachment wp-att-9261\"><img decoding=\"async\" class=\"alignright aiif9261\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/croq.jpg\" alt=\"croq\" width=\"194\" height=\"194\"><\/a><span style=\"font-size: large; color: #ff0000;\">Before we begin&#8230;<\/span><\/p>\n<ul>\n<li>You can <a href=\"https:\/\/www.grandpacooks.com\/recipes\/cream-puff\/\">make your own cream puffs<\/a>, or just buy them in the grocery store.<\/li>\n<li>P\u00e2te \u00e0 Choux is a hollow pastry that is used for \u00e9clairs, profiteroles, cream puffs, and goug\u00e8res. The goug\u00e8re has cheese in the dough during the last step.<\/li>\n<li>&#8211; \u00e9clair = long and thin<\/li>\n<li>&#8211; profiteroles, cream puffs = round<\/li>\n<li>&#8211; goug\u00e8re = add shredded cheese during step 9<\/li>\n<\/ul>\n<p><span style=\"font-size: large; color: #ff0000;\">Ingredients to feed 4 people<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"50\">\n<ul>\n<li>1\/2 cup (1 stick) unsalted butter,<br \/>\ncut into 1\/2-inch pieces<\/li>\n<li>1 teaspoon granulated sugar<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 cup of water<\/li>\n<li>1 cup all-purpose flour<\/li>\n<li>4 large eggs<\/li>\n<li>1 large egg white (set aside)<\/li>\n<li>Turbinado Sugar for garnish<\/li>\n<\/ul>\n<\/td>\n<td width=\"50\">After baking has finished, you will need <a href=\"https:\/\/www.grandpacooks.com\/recipes\/healthy-custard\/\">Pastry cream <\/a>or even just pudding to squeeze into the cream puff using a piping bag<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-size: large; color: #ff0000;\">Step by Step<\/span><\/p>\n<ol>\n<li>Preheat the oven to 425\u00b0 F<\/li>\n<li>Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan.<\/li>\n<li>Remove from heat.<\/li>\n<li>Using a wooden spoon, quickly stir in 1 C flour. It should look like mashed potatoes.<\/li>\n<li>Cook over medium-high heat, stirring constantly, pushing it to the sides, then gathering it back into a ball; until mixture stops sticking to the pan, about 3 minutes. This will cook the flour.<\/li>\n<li>Transfer to the bowl of an electric mixer fitted with the paddle attachment.<\/li>\n<li>Mix on low speed until slightly cooled, about 1 minute. It&#8217;s OK if it is warm, just not hot enough to cook the eggs.<\/li>\n<li>Whisk together all of your eggs &#8211; well mixed<\/li>\n<li>Raise speed to medium; add eggs, 1\/4 cup at a time, until a soft peak forms when batter is touched with your finger.<br \/>\n&#8211; If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.<br \/>\n&#8211; Dough will become gooey and ropey, but will come back together. That is when you will add more egg. Scrape the sides of the bowl as necessary.<\/li>\n<li>Once you have a firm dough, pipe onto baking sheet lined with parchment paper. Leave an inch between each piece.<\/li>\n<li>Brush the tops with egg white and sprinkle with Turbinado sugar<\/li>\n<li>Cook hot 425\u00ba for 12 minutes.<\/li>\n<li>Turn the oven temp down to 375\u00ba and bake another 20 minutes. Exact time will be determined by the shape and size of your puffs.<\/li>\n<li>Bake until the shapes are slightly puffed and golden brown.<\/li>\n<li>They should detach easily from the parchment and feel lightweight &#8211; kind of like a sponge or hollow egg shell.<\/li>\n<li>Leave the oven door closed and turn off the oven.<\/li>\n<li>Let them dry out in there for 15-30 minutes more<\/li>\n<li>Take one out and break it open.<br \/>\n&#8211; It should not be wet on the inside. If it is, turn the oven back to 350 degrees and bake 5 more minutes, then turn off the oven and leave the door closed &#8211; repeating the testing process.<br \/>\n&#8211; If they are not hollow, it means that you used too much flour. There is no recovery. What you CAN do, is dip them in melted chocolate and make a kind of a chocolate doughnut hole.<\/li>\n<li>When they have finished cooking, poke the puffs with a toothpick. This will allow steam to escape from the inside, which would make them soggy.<\/li>\n<li>Once completely cooled, you can fill them or freeze them for up to three months.<\/li>\n<li>If making a Croquembouche, fill them with creme Anglaise, and dip them in white chocolate (melted in a double boiler) or hot caramel sauce. Stack into a tower. If the tower does not seem stable, put it in the refrigerator to set up every couple of layers.<\/li>\n<\/ol>\n<p><span style=\"font-size: large; color: #ff0000;\">Oh, one more thing&#8230;<\/span><\/p>\n<ul>\n<li>\n<div class=\"_oDd\" data-hveid=\"34\"><span class=\"_Tgc\">Croquembouche is traditionally garnished with glazed\/spun sugar, as shown on this <a href=\"http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/croquembouche-recipe.html\">Food Networks Recipe<\/a>.<\/span><\/div>\n<\/li>\n<\/ul>\n<h4>Notes from Alton:<\/h4>\n<ul>\n<li>Steam pushes the pastry up, creating a cavity &#8211; or bubble.<\/li>\n<li>The cavity can be filled with pastry cream.<\/li>\n<li>Basically bread flour (for machines), butter, eggs<\/li>\n<li>Start with 1 C water and 6 TBL butter 1 TBL sugar and pinch of salt<br \/>\nLeave sugar out for savory puffs &#8211; (eg) chicken salad sandwich<\/li>\n<li>Bring to a boil<\/li>\n<li>5 3\/4 oz flour &#8211; weighed with digital scale and stir vigorously<\/li>\n<li>Cook until slightly dried, then let cool<\/li>\n<li>4 eggs plus 2 egg whites &#8211; Add slowly using paddle beater<\/li>\n<li>Use piping bag to make lazy S shapes &#8211; round on both ends<\/li>\n<li>Preheat oven to 375\u00ba<\/li>\n<li>Use parchment paper<\/li>\n<li>DO NOT OPEN OVEN and cook for 15 minutes<\/li>\n<li>Cream puffs &#8211; concentric circles about 3-4 inches<\/li>\n<li>After 15 minutes, reduce heat to 350\u00ba and cook 10 more minutes<\/li>\n<li>Pierce side or end to let steam escape<\/li>\n<li>Cool &#8211; refrigerate a week<\/li>\n<li>FILLING: Pastry cream or vanilla pudding from a box &#8211; 3\/4 of liquid cause you want thick &#8211; smaller tip<\/li>\n<li>Chocolate coating: 1&nbsp; C chips and 1 tsp veg oil or melted butter &#8211; double boiler<\/li>\n<li>Put coating on chilled eclaires<\/li>\n<\/ul>\n<p>Alt: Pipe into hot oil to make funnel cakes<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Before we begin&#8230; You can make your own cream puffs, or just buy them in the grocery store. P\u00e2te \u00e0 Choux is a hollow pastry that is used for \u00e9clairs, profiteroles, cream puffs, and goug\u00e8res. The goug\u00e8re has cheese in the dough during the last step. &#8211; \u00e9clair = long and thin &#8211; profiteroles, cream &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pate-a-choux-croquembouche\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;P\u00e2te \u00e0 Choux \/ Croquembouche&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[],"class_list":["post-9256","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=9256"}],"version-history":[{"count":19,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9256\/revisions"}],"predecessor-version":[{"id":22124,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9256\/revisions\/22124"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=9256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=9256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=9256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}