Choux
Choux[edit | edit source]
Choux pastry Choux is a type of pastry that is known for its light and airy texture. It is made from a simple dough that is cooked twice, resulting in a hollow interior that can be filled with various sweet or savory fillings. Choux pastry is commonly used to make popular desserts such as cream puffs, éclairs, and profiteroles.
History[edit | edit source]
The origins of choux pastry can be traced back to the 16th century in France. It was first created by a French chef named Panterelli, who worked for Catherine de' Medici, the queen consort of France. The dough was initially called "pâte à Panterelli" or "Panterelli's paste." Over time, the recipe evolved, and the dough became known as "pâte à choux," which translates to "cabbage paste" in French, due to its resemblance to little cabbages when baked.
Preparation[edit | edit source]
To make choux pastry, a basic dough is prepared by heating water, butter, salt, and sugar in a saucepan until the butter melts. Flour is then added to the mixture and stirred vigorously until a smooth dough forms. The dough is then cooked on the stovetop for a few minutes to remove excess moisture. After cooling slightly, eggs are gradually incorporated into the dough until it reaches a smooth and glossy consistency.
Baking and Filling[edit | edit source]
Once the choux pastry dough is prepared, it is typically piped onto a baking sheet using a pastry bag or spooned into small mounds. The dough is then baked in a preheated oven until it puffs up and turns golden brown. The hollow interior of the baked choux can be filled with a variety of fillings, such as whipped cream, pastry cream, chocolate ganache, or savory fillings like cheese or chicken salad.
Popular Variations[edit | edit source]
Choux pastry is incredibly versatile and can be used to create a wide range of desserts. Some popular variations include:
- Cream Puffs: These are small, round pastries filled with whipped cream or pastry cream and often topped with powdered sugar or chocolate ganache.
- Éclairs: Long, rectangular pastries filled with pastry cream and topped with a glossy chocolate glaze.
- Profiteroles: Small, bite-sized pastries filled with ice cream and drizzled with chocolate sauce.
- Croquembouche: A French dessert made by stacking cream puffs into a cone shape and binding them together with caramel.
References[edit | edit source]
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