Thursday, August 5, 2010
This week is all about choux pastry, a light pastry dough that starts out in a pot as opposed to the trusty Kitchen Aid, where flour, water, butter and eggs are cooked to form a paste, or panada. This is turn is finally baked on high heat for the water in the panada to turn into steam. Steam, my friends, is what gives the paste lift and its trademark hollow center, a perfect vessel for holding luscious creams and fillings.
Today we started with some profiteroles. Think mini cream puffs without the custard cream center but whipped cream in its stead.