Post Reply Choux Pastry
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Posted 9/14/15
I made cream puffs for my friend's party on the weekend and although it's not too difficult it is a little time consuming. What surprises me most is how much people love cream puffs when choux pastry is practically just butter, flour, and eggs. It's also the same pastry used for éclairs.

Personally, I find choux pastry a little salty (it could be that my husband only buys salted butter though). Without the whipped cream, custard, or whatever sweet filling, it just doesn't taste right. I prefer making bread doughs with scalded milk and sugar (pulla, cinnamon buns, etc.) even though they're a bit more work.

How do you feel about sweets made with choux pastry? What kinds have you had? Have you ever made it from scratch?
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Posted 9/14/15 , edited 9/14/15
I don't think your food is good.

Send me some and I'll tell you what they really taste like.

My address is 1125 Nw 100 St. Hollywood, Florida 33021.
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Posted 9/14/15
I've never made it from scratch but I occasionally go to a chain called Beard Papa. Their cream puffs are amazing. Light and fluffy but also possessing this strange crunch that make them irresistible. Eating too much of it though... probably not a good idea. In fact the only reason I stop eating it (aside from health consciousness suddenly kicking in) is I start feeling bloated really fast.

Posted 9/14/15 , edited 9/14/15
I think you spelt shoe wrong.
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Posted 9/14/15

Kitahoshi_Hazel wrote:

I made cream puffs for my friend's party on the weekend and although it's not too difficult it is a little time consuming. What surprises me most is how much people love cream puffs when choux pastry is practically just butter, flour, and eggs. It's also the same pastry used for éclairs.

Personally, I find choux pastry a little salty (it could be that my husband only buys salted butter though). Without the whipped cream, custard, or whatever sweet filling, it just doesn't taste right. I prefer making bread doughs with scalded milk and sugar (pulla, cinnamon buns, etc.) even though they're a bit more work.

How do you feel about sweets made with choux pastry? What kinds have you had? Have you ever made it from scratch?


I always added a little vanilla extract and a teaspoon of sugar into mine when making sweet snacks and desserts, and yes the salted butter does make a difference in taste. The recipe with just butter, flour and eggs is best used for savory puffs such as soup boules, stews or pot pie puffs. The sweeter recipe is good for dessert puffs.
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Posted 9/14/15

S4869hu wrote:

I've never made it from scratch but I occasionally go to a chain called Beard Papa. Their cream puffs are amazing. Light and fluffy but also possessing this strange crunch that make them irresistible. Eating too much of it though... probably not a good idea. In fact the only reason I stop eating it (aside from health consciousness suddenly kicking in) is I start feeling bloated really fast.



OMG, I had these in Toronto! The best part is that they had matcha flavoured cream, it made me so happy. It's a good thing that I don't live close enough to go there all the time, lol.



neugenx wrote:
I always added a little vanilla extract and a teaspoon of sugar into mine when making sweet snacks and desserts, and yes the salted butter does make a difference in taste. The recipe with just butter, flour and eggs is best used for savory puffs such as soup boules, stews or pot pie puffs. The sweeter recipe is good for dessert puffs.


That's true! The recipe book my friend has doesn't call for those things, and I thought it was very strange. I think the person who wrote the book got the two mixed up, personally... Can I have your recipe?
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Posted 9/14/15
I think the reason people like them so much is more for the texture. That's not to say that they don't taste great, because they do, but the texture just adds a lot to the experience. It's similar to the difference between donuts and bagels (besides the fact that they are very different ingredients) Or even pancakes and crepes, chocolate and fudge, etc etc. They can all be fairly similar treats, but the main difference is the texture. Say if you had a plate of mini sandwich cakes and cream puffs, they'd both be sweet, light, and airy, but the cream puff would be flaky as opposed to the crumbly cakes. Its just a matter of preference at that point.
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Posted 9/14/15 , edited 9/14/15
For once i wanna try making cream puffs from scratch instead of buying them from a bakery or store... but my procrastination says otherwise. Hopefully one day
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Posted 9/14/15

Kitahoshi_Hazel wrote:

OMG, I had these in Toronto! The best part is that they had matcha flavoured cream, it made me so happy. It's a good thing that I don't live close enough to go there all the time, lol.



Tell me about it! I wonder if these are better or worse for you than donuts... gonna guess the latter. Their bubble tea was pretty top tier too, at least the one I went to. Most satisfying boba ever.


artgal1 wrote:

For once i wanna try making cream puffs from scratch instead of buying them from a bakery or store... but my procrastination says otherwise. Hopefully one day


Me too... me too. I promised some coworkers I'd make some stuff... last year lol.

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Posted 9/14/15 , edited 9/14/15

Kitahoshi_Hazel wrote:



That's true! The recipe book my friend has doesn't call for those things, and I thought it was very strange. I think the person who wrote the book got the two mixed up, personally... Can I have your recipe?


I use this recipe...

http://www.foodnetwork.com/recipes/alton-brown/sweet-or-savory-pate-a-choux-recipe.html

but I add 1 tsp of flavored extract as well. I tend to mix and match the extracts to what I'm baking. If I use a lemon custard as filling I'll add lemon extract or lemon juice. If I'm making Strawberry shortcake I'll add strawberry extract. If I'm making eclairs,, cream puffs or bismarks with vanilla cream I use 1/2 teaspoon of pure vanilla extract instead of a teaspoon of imitation (pure is stronger in taste). Alton is my favorite chef and food scientist . I've yet to try a recipe by him I don't like.
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