ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Profiteroles with cornstarch.
New Posts  All Forums:Forum Nav:

Profiteroles with cornstarch.

post #1 of 3
8/4/11 at 12:42pm
Thread Starter 

I have searched many profiteroles recipe in the net some of them are pretty straight forward and some of them adds cornstarch. i have made profiteroles before and I never add cornstarch, can someone tell me what the effect of cornstarch can be in the final output?

Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
A clinical look at how a restaurant runs
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 3
8/6/11 at 12:13pm

I did a quick search and found many profiterole (pate a choux) recipes, and the only inclusion of cornstarch is in the pastry cream, not the choux. There is no reason to add cornstarch to pate a choux, and I would imagine the inclusion of it would make the dough only more gelatinous, which may add some structure, but that is just speculation on my end.

My website:
http://www.cake-o-rama.com
My blog:
http://valanne.typepad.com/blog/
Reply
post #3 of 3
8/14/11 at 1:04pm

I agree with Chef Peon. I don't know why you'd want to add cornstarch to the choux paste. In the pastry cream, yes. One of the best profiterole recipes I ever made was from Rose Levy Berenbaum's Pie & Pastry Bible, Cordon Rose Cream Puff Pastry (pate au choux). If you need the recipe, let me know. It's pretty fool-proof.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
A clinical look at how a restaurant runs
Great product that allows you to manually adjust the sharpening angle for each knife
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Profiteroles with cornstarch.