Pate A Choux With Tofu Cream Filling Recipes

PATE A CHOUX

Steps:

• Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

PATE A CHOUX WITH TOFU CREAM FILLING:

Steps:

• Make the Pastry:.
• Sift the flour and set aside.
• Combine milk, water, salt, sugar and butter and bring to a boil.
• Once boiled, turn the flame off and add the flour and stir.
• Turn the heat back on and stir until the dough pulls away from the sides of the pot.
• Transfer to a mixer with a paddle attachment and mix on medium speed adding the eggs one at a time.
• Pipe out into desired shape and brush with milk or eggwash.
• Bake at 350 F for 10 minutes and then lower the temperature to 325 F for 15 to 20 minutes with the vent open to dry the choux out further.
• Note: Use milk to adjust the consistency of the batter if it is too thick.
• Filling Directions:.
• In a blender, puree the tofu (House Food Organic Soft Tofu) and rum together until creamy and set aside.
• In a pot, whisk together the brown sugar, instant coffee, vanilla bean puree and coconut milk. Let simmer.
• In another bowl, bloom gelatin. Add to simmered ingredients.
• Add chocolate chips and mix until melted.
• Remove pot from the heat and fold in tofu cream.
• Let set and use as needed.
• Assembly:.
• Split the cream puffs horizontally and gently pull out any soft dough from the centers.
• Spoon the pastry cream into the puffs. Refrigerate until set, about 10 minutes. Serve.

PATE A CHOUX PUFFS

Steps:

• Preheat the oven to 375 degrees F.
• In a medium saucepan, combine the milk and butter, and bring to a boil over medium heat. Add the salt, sugar and flour, and stir vigorously with a heatproof spatula. Cook, stirring constantly, until a dense dough forms that pulls away from the side of the pan, about 3 minutes.
• Add the dough to a stand mixer fitted with the paddle attachment. On low speed, beat in the eggs one at a time, scraping down the sides of the bowl between additions to make sure everything is evenly mixed.
• Line a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the dough, 1 inch apart, onto the prepared cookie sheet. Bake until puffed and golden, 35 to 40 minutes. (The puffs should feel light when you pick them up.) Make sure to keep the oven shut until at least the halfway point -- if you open the oven before 20 minutes have elapsed, the puffs will deflate and you won't be able to get the texture back. Remove the puffs from the oven and prick each one on the side to allow the steam to escape. Let cool completely.
• To dip in chocolate: If desired, dip the tops of the puffs in Warm Chocolate Ganache, shaking off the excess. Place on a platter and sprinkle with sliced almonds. Let stand for about 30 minutes, to set the glaze, before eating.
• Heat 1 inch or so of water in a medium saucepan over low heat. Put the chocolate chips and cream in a heatproof bowl that fits snugly into the saucepan without touching the water. Heat, stirring, until the chocolate melts and the mixture is smooth, about 5 minutes.

PATE CHOUX WITH PUDDING

Steps:

• First, prepare pudding.
• In a large saucepan, stir flour, sugar, and milk together.
• Stir continuously, cooking over medium heat, until bubbly.
• Cook, while stirring, for two minutes more.
• Remove from heat and stir about a cup of the milk mixture into the eggs gradually.
• Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil.
• Cook on low heat for two minutes more, stirring.
• Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time.
• Preheat the oven to 400 degrees F.
• Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil.
• Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan.
• Cook a minute longer, while mashing and mixing the dough.
• Remove from the heat and let rest to cool for two minutes.
• Beat each egg into the dough, one by one.
• Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes.
• For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid.
• Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing.
• Dust in a light coating of powdered sugar for presentation.

PATE A CHOUX

Steps:

• Combine water, butter, sugar, and saltin a medium saucepan over medium-highheat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour.When flour is combined, return to heat. Thismixture is called a panade. Dry the panadebystirring constantly for 4minutes. It isready when it pulls away from the sidesand a film forms on the bottom of the pan.
• Transfer panade to the bowl of an electric mixer fitted with the paddle attachment,and mix on low speed, about 2minutes,until slightly cooled. Add the eggs one at atime on medium speed, letting each oneincorporate completely before adding thenext. Add the last egg a little at a time until the batter is smooth and shiny. Test thebatter by touching it with your finger andlifting to form a string. If a string does notform, the batter needs more egg. If youhave added all the egg and the batter stilldoesn't form a string, add water 1 teaspoon at a time until it does.
• The batter may be used immediately orstored in an airtight container in the refrigerator for up to 2days. To use chilled,remove from the refrigerator, and stir tosoften before filling piping bag.

PATE A CHOUX (CREAM PUFF PASTRY)

Steps:

• Place a bowl on your mixer and fit the paddle attachment to it.
• Put your eggs next to the mixer.
• Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
• Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
• Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
• Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
• Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
• Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
• That's fine.
• Just let it mix until no more steam is coming off the dough.
• Then add the first egg, letting it mix in fully before adding the next one.
• Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
• Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
• Before adding the 6th egg, stop the mixer and check the consistency of the dough.
• You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
• If the dough is too thick and doesn't form that peak, add the last egg.
• The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
• It should be used immediately.
• NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
• Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
• Stop mixing when you still have one egg left to add and inspect the dough.
• Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
• The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
• And relax.
• Even if you can't decide what to do, add the egg - you will still get a good puff.
• Use the paste while it is warm.
• It cannot be kept.
• Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.