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Savory Pate Choux Creation stuffed before baking?

post #1 of 7
Thread Starter 
I want to make hot hors d'oeuvre items like Dungeness Crab Cake Gougeres or Procuitto and Artichoke Stuffed Gougeres. Has anyone experinmented with filling pate choux paste before baking?
post #2 of 7
Thread Starter 
any recipes would be appreciated
post #3 of 7
I'm sure somewhere, someone has tried it. I wouldn't think the choux would bake or fry properly with a filling in it. Never tried it, so I can't say for sure. It wouldn't turn out the way you're used to, I can tell you that much. A cream puff wouldn't "puff". To make a hot hors d'oeuvre with a choux puff, you would fill a room temp. puff with hot filling. A hot puff would collapse.
post #4 of 7
I seem to remember seeing choux paste with cheese in the paste, that puffs up normally (but are not filled, the puff IS the cheese) are baked in tiny puffs and is used as an hors d'oeuvre
I'm no expert, but I can't imagine choux could puff up with a filling inside, - the filling would probably leak down through the dough to the base.
You can always try a couple though. My guess is use something dry to fill it, not something wet.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 7
Siduri, I almost always make them that way. The cheese in incorporated into the dough before baking. These are then made into either small puffs, or piped into shapes to make finger sandwiches.

It certainly does not effect the dough's puffability (is that a word?).

Some other "fillings" might also work. Wouldn't surprise me if something like crabmeat could be incorporated. But it wouldn't be a traditional filling---that is, stuff piped in the middle. It would be a crab gougerre.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 7
Cheese in a gougere is normally mixed by folding grated cheese into the choux paste, as opposed to putting a wad of whole cheese into the centre of individual unbaked pieces of dough. If you fold more substantial (such as crab) objects into the dough I think it most most likely rise, but I wouldn't guarantee how much and how well the "filling" would hold in it. I would be more concerned about overcooking whatever you put into the paste since the paste needs a relatively looking cooking period, in addition to the liquid in your filling weeping into the dough and making the puff either a little soggy or extending the cooking time.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #7 of 7
As others have stated, you won't have much luck with filling a choux before baking.
A gougere works well with a dry cheese like a Jarlsberg or parmesan, and can work with an oily cheese like cheddar, but they tend to weep.
In order to get enough "filling" into a choux before baking you would weight the dough down too much.
A small amount of "filling" might work, but then you would have a nuance of flavor at best.
I'd make a gougere and fill traditionally.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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