Wednesday, February 2, 2011

Cream Puff Pastry



















Pate a` Chou
 or
 Cream Puff Pastry 

1/2 cup butter
1 cup water
1 cup sifted flour
1/4 tsp. salt
3 eggs



  • Preheat oven to 375 degrees
  • Lightly grease bake sheets
  • Sift together flour and salt, set aside.
  • Put the butter and water in a medium saucepan. Bring this to a boil.
  • Turn heat to low, and add the flour mixture all at one time.
  • Stir the mixture until a ball forms in the middle of the pan.
  • Remove from heat.
  • Add eggs one at a time, beating well with a mixer after each addition.
  • Shape dough free hand or use a pastry bag
  • Bake until golden brown and there are no signs of moisture
  • Stick each end with a sharp knife to let the steam escape
  • Turn off the oven
  • Leave pastries in the oven to dry out inside.
10 minutes for smaller shapes
15 to 20 minutes for larger shapes

The chocolate buttercream on top was the highlight for me. I made a custard filling, and a whipped cream filling.
 I think this particular recipe would be better with a savory filling. Next time around I plan to use either a crab based filling or maybe chicken salad. I am on the search for a sweeter version of this recipe.
All in all this is a fun recipe and holds tons of possibilities.

Recipe originally came from The Fine Art Of Baking by Paula Peck.

On a totally different note, this neck of the woods (aka Columbia Creations) is covered in ice. I have been saving my reading of the Lee Bros cookbook, waiting until I could curl up and take it all in. Tonight might work. It took an ice storm to slow my world down long enough to indulge in carefree reading. What the hell!

Why the name Columbia Creations you asked??
It all goes back to my childhood. Learning to read, and family influences.
 More on that another time. The Lee Bros. and I have a date tonight!


5 comments:

  1. Yummm,,, I think I'll try this recipe this week. Need a good sweet...
    Wanted to thank you for your visit and suggestions. Concrete stain, yes you did just add to the confusion. Sounds like something I need to investigate before painting the floor. I like the idea! As for the Mr. as long as he is comfortable he does not care what I do..haha
    Today will find out more about this stain you spoke of.. thanks for the heads up!
    Stay warm and safe up in cold country!
    Sandy
    thewondersofdoing@blogspot.com

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  2. In addition to the sweet applications, because there is no sugar in the chou dough, you can use these for savory fillings like egg, chicken, or crab salad. It might look a little odd for the family dinner, but for parties and such, they make decorative appetizers.

    Thanks for the recipe!

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  3. Sandy, if you make this recipe I would love to know what your opinion is. It is a really easy fancy little morsel to make.
    I think Tino and I agree that a savory filling would work great too!
    Thanks for reading!

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  4. Oh, how I love that Paula Peck cookbook!

    You can also make really tiny marble-sized puffs to float in soup. Mine never make it to the soup because they're such a great snack-food, but it is yet another use for such a wonderfully easy recipe.

    BTW-your pastry skills are amazing. Those look about as perfect as can be.

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  5. I picked the cookbook up for $1.00 at a flea market this past summer. It's pretty amazing,with such detail.
    Thanks for the compliment. I found them pretty easy to make.

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