Wednesday, April 19, 2006

Creme Puffs with Banana Slices

Cream Puffs are now back in vogue. The good thing is that is just about foolproof and the choux paste can be made in about 15 minutes. PATE A CHOUX is a precooked batter that creates a hollow shell when baked.

Making the choux

1 pint water, milk or combination
8 oz butter cut into pieces
1 teaspoon salt
1 teaspoon sugar
12 oz bread flour
4 to 6 eggs, as needed

Combine the water, butter, salt and sugar in a saucepan and bring to a rolling boil.

Add the flour all at once, stirring constantly, until the mixture forms a ball and pulls away from the side of the pan.

Transfer the mixture to the bowl of an electric mixer and mix at high speed., beat in eggs one at a time mixing them in the batter. Scrape down the bowl after each egg. When the dough becomes a medium-soft paste and has a shinly appearance stop adding more eggs.

Fill a pastry bag and pipe out dough as desired on a parchment lined pan.

Bake in a 250 degrees F oven until it puffs and gets a little brown. Lower the temperature of the oven to 325 degrees F and bake until the moisture has evaporated and has become golden brown.

Cut off tops and fill with whipped cream and banana slices. Sprinkle with grated chocolate.

No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f