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CHOUX SUGGESTIONS.

post #1 of 4
Thread Starter 

*SORRY I FORGOT THERE IS A BAKING/PASTRY FORUM*

So I just baked pate a choux which turned out greatly I believe.Firstly should the outer crust have a crunch to it?I think I couldve dropped the temperature down earlier,but it has a nice golden color to it(without a egg wash).

But my question is,leftover dough.I dont want to keep making that recipe.Is there anything else I can do with that base for a dough?

(not including adding herbs and stuffing it with cheese or anything sweet,rather cooking technique wise)


Edited by justpicked - 12/16/12 at 1:55pm
post #2 of 4

Mix it with mashed potatoes and fry.

post #3 of 4

I agree,

and or  toss in some fried onion and celery and a can of salmon, mix, chill. Make  balls , dust with flour (or not) and toss in pan, press down with fork till slightly flattened, cook till golden.  Serve it with tartar sauce or a lemon/dill sauce.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 4

I do use the paste for a riff on Dauphine potatos that can be piped into single servings and baked or piped on plate rims etc. Makes a great border on just about any thing cedar planked. Add some tomato paste for Marquis potato if you want a different spin.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
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