July 9, 2013
One of my favorite saying is from Julia Child, “Cooking is one failure after another, and that’s how you finally learn.” I try new things all the time and sometimes they come out pretty darn good and other times they can be a dismal failure. But I find the more I do things, the better I am at them.
Such was my semi failure in the kitchen today.
I wanted to make pâte á choux with a Limoncello cream idea. I have made profiteroles before and they came out okay, so when I saw a step by step in my favorite food magazine I thought I would give it another try.
Everything was going beautifully. I had all my ingredients ready to go and went step by step. The water, sugar and butter boiled just like it was supposed to. I then added the flour and stirred until it pulled away from the sides of the pan, just like it was supposed to. Then the eggs were added…. and something went wrong. I apparently missed the part where it said to beat the eggs first, but I beat the eggs in and it seemed to work okay. According to the directions, this is supposed to be a smooth batter that drips from the spoon in thick ribbons. Mine?….not so much. It was a very thick and didn’t drip at all. I even added an additional egg as it suggested if your batter was too thick. No drip. It stuck to the spoon like it was glued.
Well, this is what I found out after the fact that might help you when you make them. Apparently even though it didn’t say any different, from asking questions, the best way to add the eggs are when they are beaten but also removed from the heat and beaten with a paddle mixer. Add your eggs one at a time and the true test of the batter being correct, when you run your finger through it, is the track that your finger created should take approximately 2 seconds to ooze back together. If it takes longer, add another egg and test it again. If it takes less time, throw the batter out and start over. That was helpful advice too little too late, but I hope you have much better luck with it than I did!
So don’t worry if it doesn’t come out right the first time. Have fun with it and just remember what Julia said and make it again. Chances are, the next time, it will be that much better.
Practice makes perfect
- PATE A CHOUX FROM FOOD AND WINE
- 1 1/2 cups water
- 1 stick plus 1 tablespoon unsalted butter, cut into cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 200 grams all purpose flour (about 1 1/2 cups)
- 8 large eggs
- LIMONCELLO CREAM
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 4 tablespoons heavy cream
- 4 tablespoons limoncello (you could also substitute lemon zest and juice if you don’t want the liquour)
- 1/2 teaspoon vanilla
1. Pre-heat the oven to 400° F. Line 2 large baking sheets with parchment paper.
2. In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan. 2 minutes. Remove the pan from the heat.
3. In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. (**please note recommendations for adding eggs in post above) The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in remaining egg.
4. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch rounds onto the baking sheets, leaving 1 inch between them.
5. Bake the choux for 30 minutes until browned and puffed. Let cool completely. Using a serrated knife, halve each puff horizontally. Fill each one with Limoncello cream or filling of your choice.
1. Combine cream cheese, powdered sugar, heavy cream, Limoncello and vanilla. Beat until fluffy. Pipe or spoon filling into Pâte à Choux. You could also add a raspberry or blueberry if desired.