|
Pate A Choux Tower

Transfer the mixture to a piping bag fitted with a 1 centimeter 0 4 inch plain nozzle.
Pate a choux tower. Often served at french weddings and i ve been told recently new orleanian ones croquembouche or crunch in the mouth is a christmas tree shaped tower of pastry cream filled pâte à choux. Instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. When cooled decorate with the melted dark and white chocolates.
Return to heat and cook stirring constantly with a wooden spoon until mixture pulls away from sides of pan about 4 minutes. Flour eggs butter and water are all you need to make it. We know that it comes from france.
Pipe into an eiffel tower or other shape. Mix on low speed until slightly cooled about 1 minute. Scald 3 cups milk in medium saucepan.
Remove from heat and whisk in flour. Serve with whipped cream on the side. Gradually stir into scalded milk and reduce heat to medium low.
The pastry is used in many european and european derived cuisines. Http bit ly 2zvlryd check us out on facebook. For the pate a choux pastry puffs 1 2 cup water 1 4 cup unsalted butter 1 2 tsp sugar 1 4 tsp salt 1 2 cup all purpose flour 2 eggs for the pastry cream.
Add 2 large beaten eggs and cook until thick stirring constantly. Remove from the oven and cool on a wire rack. It s a light airy crispy pastry used to make chouquettes cream puffs profiteroles both sweet and savory choux au craquelin croquembouches gougères french crullers and more.
Source : pinterest.com