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In Italy, Puff Pastries filled with custard are often stacked in a tall pyramidal shape. Chocolate is poured on the stack before being decorated with whipped cream.
In the picture, Choux are filled with Salmon Mousse.
1) The quantity of egg should be just right. If the recipe calls for 4 eggs, I add the first 3 and the last a little at the time in order to control the consistency. Too much egg will cause the panade to be too liquid and unable to hold its shape when is baked.
2) The panade needs to be cooked carefully until smooth and dry. If it is undercooked, the ingredients may be unevenly mixed, and it could retain too much moisture.
3) Make the preparation very quickly. Piping and baking the panade immediately while still warm will help lightness and expansion.
4) Bake the pastries until they are crisp, dry, and golden. If the pastries are undercooked, they could collapse when removed from the oven. Also, it is preferable to cool the pastries slowly in the oven.
4 tablespoons (55 g) unsalted butter
1/2 teaspoon salt
1 cup (140 g) all purpose flour
4 large eggs
If the bottom of the pan is covered with a thin whitish crust, this is an indication that the dough is sufficiently dried.
Basics >> Puff Pastry (Pâte à Choux)
Puff Pastry or Cream Puff (Pâte à Choux in French) are improperly called bigne’ in Italian. The Puff Pastries (Pâte à Choux) are a simple type of pastry that can be easily transformed in many, sometime spectacular, preparations.
The cream puff is believed to have originated in Italy. When Catherine de Medici moved to France in 1533, she brought her entire court with her to France, including her chefs. Her head chef, named Panterelli, made gâteaux with a dried hot dough he invented, called pâte à Panterelli. The pastry later became know as pâte à Popelin, and popelins were a form of cake made in the Middle Ages in the shape of large puffs. Perfected by Avice and later by Antoine Carême, this dough evolved into the puff pastry used today.
The Puff Pastry dough (Choux Pastry) called panade, is the only dough that is cooked before being baked. It starts with simple dough of water, butter, flour, and eggs. During baking, the eggs help form a thin crust on the outside, while the steam trapped inside expands giving to the pastry the typical puffed hollow shape.
Puff Pastry (Cream Puff) Bigne’
INGREDIENTS
PREPARATION
