Choux Pastry is the latest word in town. Everybody is talking about it. Feels like I’m living in Paris these days. But what is this hype all about?
I remember the first time I came across this pastry was back in 2012 when the Masterchef Australia finalists had to create this pastry to win that title. They didn’t just make the pate a choux but presented a beautiful monument of profiteroles- Croquembouche.
I was a bit scared to try that at my first attempt with choux pastry but before getting into the actual dessert that I’ve created here, let me tell you a little something about this pastry.
Choux pastry is one of the essential doughs of French desserts. It was first invented by Chef Panterelli in the year 1540 and he named it Pâte à Panterell.
Over the years, people came up with their own innovations and twists, but the core ingredients will always remain the same. It consists of butter, water, salt, flour and eggs.
Choux means cabbage in French and hence the pastry got it’s name from the resemblance it has to cabbages.
Usually, the choux pastry is baked but it could be fried too. It is the foundation of many French desserts like profiteroles, eclairs and beignets while it can also be used in savoury bites like cheese straws.
I decided to go ahead and make some profiteroles. May sound very fancy but trust me, it is as simple as it can get.
The name profiterole comes from the French word- profit meaning gift. So it’s usually eaten on happy occasions.
Adapted from Gary Rhode’s cookbook, I made a chocolate and coffee filling instead of the caramel sauce because I love my chocolate more than anything else in this world.
I also didn’t pipe rounds of the batter but instead added spoons full of it on a baking tray as I was aiming for the messy look. But if you like yours to look classy and elegant, then even while filling the buns, you could insert a hole in the middle of the bun.
One useful tip is to split the choux buns as soon as you take them out of the oven. This lets any steam inside escape and keeps them crisp.
I would also suggest you fill the buns only before serving otherwise you’ll end up having them soggy.
Dense chocolate and coffee cream encased in crisp choux pastry. Just the thought of it is making me really hungry right now.
They may look petite but are a mouthful of pleasure!
PS: I’m going to be spending a day in the kitchen at Toast & Tonic with Pastry Chef, Girish Nayak this Sunday, baking and whipping up desserts galore. I’m excited as ever. So stay tuned for all of that! 🙂