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cornbread profiteroles

post #1 of 6
Thread Starter 

I am trying to create a recipe so I can make the aforementioned profiteroles. I am highly doubtful that a straight 1:1 substitution (cornmeal:flour) would work. Right now I am thinking sub out half the flour for cornmeal, and increase the liquid by 20% as well as an extra egg white. Anyone out there ever tried anything like this?

post #2 of 6

Have you considered using cornflour instead of cornmeal? The consistency of the former would be more to your liking.

post #3 of 6

I believe corn meal to be to heavy and will cause collapse.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 6

Try putting your cornmeal into a robocoupe or food processor and grind it up very fine. That might work. Of course, then you'd be making cornflour, as was already suggested.

post #5 of 6
Thread Starter 

Thanks for the advice on corn flour, I did a basic choux paste dough and substituted corn flour for 1/2 the regular flour. Added salt and pepper, and they came out great.

post #6 of 6

Sounds like something I need to try, Tony. Thanks for the suggestion.

 

One word of caution. To Americans, corn flour is finely ground corn meal, as has been suggested. For Asians and some Europeans, corn flour is what we mean by corn starch. Just so there's no confusion.

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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