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    5th Class - Choux Pastry

    Uploaded by

    Juan P O'Meara

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    5th Class - Choux Pastry

    Uploaded by

    Juan P O'Meara
    6 views3 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    6 views3 pages

    5th Class - Choux Pastry

    Uploaded by

    Juan P O'Meara

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    UNIVERSIDAD DE LA SABANA

    PROGRAMA DE GASTRONOMÍA
    PASTRY AND BAKING

    CHOUX PASTRY OR PATÉ À CHOUXx 3

    Ingredient Amount Unit


    Water 300 milliliters
    Flour 180 grams
    Butter 70 grams
    Salt 3 grams
    Granulated Sugar 4 grams
    Eggs 3-5

    1. Combine the water, the butter, the sugar and the salt in a pot over medium heat. Bring to a boil.
    2. Remove the pot from the heat, add the flour all at once and stir until smooth.
    3. Return to the heat and cook, stirring constantly, until there is no strong raw flour taste, the color turns more
    yellowish and the dough seems more greasy on the surface.
    4. Remove from the heat and let it cool down for a minute in a separate bowl, then add eggs gradually until
    the paste has the ribbon stage consistency.
    5. Transfer the paste to a pastry bag and pipe the desired shapes.
    6. Smoothen the top of the piped shapes with a wet spoon.
    7. Bake at 180ºC until the shapes puff up and start getting some color.
    8. Lower the temperature to 150ºC and bake until dry and crisp.

    PASTRY CREAM x1

    Ingredient Amount Unit


    Milk 300 grams
    Granulated Sugar 90 grams
    Cornstarch 30 grams 10,0%
    Eggs 1
    Vanilla Extract c/n grams
    Salt 1 grams
    Butter 30 grams
    Diplomat Cream
    Heavy Cream 200 grams
    Gelatin 7 grams

    1. Combine the milk and half of the sugar in a saucepan. Bring to a boil and dissolve the sugar.
    2. In a separate bowl, whisk together the eggs, the cornstarch and the remaining half of the sugar.
    3. Temper the eggs mixture with the hot milk, whisking until temperatures are even.
    4. Return the mixture to the heat and whisk until the pastry cream thickens and boils for a minute.
    5. Add the vanilla extract and the butter and emulsify.
    6. To make the diplomat cream, add the bloomed gelatin to the pastry cream while still warm.
    7. Cool down until the gelatin sets.
    8. Whip the pastry cream to soften and then fold in the cream whipped to stiff peak.

    CHOCOLATE PASTRY CREAM x1

    Ingredient Amount Unit


    Milk 300 grams
    Granulated Sugar 90 grams
    Cornstarch 20 grams 6,7%
    Eggs 1
    Butter 20 grams
    Chocolate 65% 60 grams
    Cocoa Powder 8 grams
    Diplomat Cream
    Heavy Cream 200 grams
    Gelatin 6 grams

    1. Combine the milk and half of the sugar in a saucepan. Bring to a boil and dissolve the sugar.
    2. In a separate bowl, whisk together the eggs, the cornstarch and the remaining half of the sugar.
    3. Temper the eggs mixture with the hot milk, whisking until temperatures are even.
    4. Return the mixture to the heat and whisk until the pastry cream thickens and boils for a minute.
    5. Combine in a separate bowl the butter, the chopped chocolate and the cocoa powder.
    6. Pour the hot pastry cream over the chocolate and the butter. Stir to emulsify.
    7. To make the diplomat cream, add the bloomed gelatin to the pastry cream while still warm.
    8. Cool down until the gelatin sets.
    9. Whip the pastry cream to soften and then fold in the cream whipped to stiff peak.

    PISTACHIO PASTRY CREAM x1

    Ingredient Amount Unit


    Ground Pistachio 100 grams
    Milk 320 grams
    Granulated Sugar 100 grams
    Cornstarch 18 grams 5,6%
    Eggs 1
    Vanilla Extract 1 teaspoon
    Butter 15 grams
    White Chocolate 150 grams
    Salt 1 grams
    Diplomat Cream
    Heavy Cream 200 grams
    Gelatin 6 grams

    1. Combine the milk and half of the sugar in a saucepan. Bring to a boil and dissolve the sugar.
    2. In a separate bowl, whisk together the eggs, the cornstarch and the remaining half of the sugar.
    3. Temper the eggs mixture with the hot milk, whisking until temperatures are even.
    4. Return the mixture to the heat and whisk until the pastry cream thickens and boils for a minute.
    5. Blend together the pistachios with the milk and the pistachio paste.
    6. In a separate bowl, combine the pistachio mixture, the butter and the white chocolate.
    7. Pour the hot pastry cream over the pistachio/chocolate mixture. Stir to emulsify.
    8. To make the diplomat cream, add the bloomed gelatin to the pastry cream while still warm.
    9. Cool down until the gelatin sets.
    10. Whip the pastry cream to soften and then fold in the cream whipped to stiff peak.

    CHOCOLATE SAUCE x1

    Ingredient Amount Unit


    Water 90 grams
    Heavy Cream 270 grams
    Sugar 90 grams
    Glucose 30 grams
    Cocoa Powder 24 grams
    Semi Sweet Chocolate 270 grams
    Salt 2 grams
    Vanilla Extract 20 grams

    1. Combine in a sauce pan the water, the cream, the sugar and the glucose. Bring to a boil.
    2. Chop the chocolate and set aside in a bowl together with the vanilla extract, salt and cocoa powder.
    3. Pour the hot heavy cream over the chocolate and emulsify properly.

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