Baking & Pastry Skills Development: Pate a Choux and Puff Pastry!

Next up in B&P is the multi-use Pâte à Choux and Puff Pastry doughs. Simple ingredients and specific techniques create versatile doughs that have multiple uses. Speaking of the uses for Pâte à Choux.......... 

....... here are the classic Gougeres. Pâte à Choux dough infused with cheese. These are a great savory start to any meal.

But, like many of us, I enjoy the sweeter applications of Pâte à Choux.  The all time favorite is the Classic Cream Puff.

Perhaps the theme of this post should be "Versatility." Take the previous cream puff from before, make a few specific cuts here and there, and out comes a Swan Puff! Or, pipe the Pâte à Choux into a log form to make the world famous Eclair. Fill with pastry cream..................

 

........and maybe even a ribbon of chocolate fondant!

Puff Pastry probably has even more versatility than the Pâte à Choux. Try some Cheese Stick Curls...........

............or the legendary Palmiers. You may have noticed the sweets are becoming more and more prevalent on the course agenda. Next up, Desserts!