VARIATIONS OF CHOUX PASTRY
Choux Pastry • Choux pastry, also known as pâte à choux (paht ah shoo), or choux paste, is not really a dough in the strictest sense, but rather a thick paste made on the stovetop from a roux with the addition of eggs. • It is then formed on a baking sheet, usually piped through a pastry tip into different shapes, and baked.
Variations of Choux Pastry • Choux pastry or choux paste is prepared versatile and used to make many items, such as Cream Puffs, Profiteroles, • Croquembouche, éclairs, • Paris Brest, Gateau Saint Honoré • and Choux au craquelin.
Cream Puff or Profiteroles • Cream Puffs or Profiteroles have the same shape but cream puffs are smaller than profiteroles. • Cream puffs are baked into small round puffs, which when cooled become hollow in the middle and are served with whipped cream, pastry cream or custard in the center. They are garnished with icing sugar or snow powder on top. Profiteroles on the other hand, is normally served as a dessert with ice cream and chocolate sauce. • http://whattobaketoday.blogspot.my/20 15/07/profiteroles-choux-pastry.html
Croquembouche • The Croquembouche, which translates as "Crunch in the mouth", is a delectable French dessert that is often served at weddings, in place of a wedding cake. It is a tower made up of pastry creamfilled cream puffs, made from Pâte à choux dough, all held together with crunchy caramel cage. Many times, it is elaborately decorated with candied flowers, bows and spun sugar. You need a mold to build a very large croquembouche, but a small one can support itself.
Chocolate Éclair • Éclair: A variant from the donut type dough used in many American versions of this French favourite, éclairs are a long, thin pastry made from choux pastry and is filled with cream and topped with icing (usually chocolate). In France, éclairs are made by baking the oblong choux until crisp and hollow and then filling it with coffee or chocolate flavoured pastry cream. Other favourite fillings are custard or freshly whipped cream, coffee-flavoured custard almond or chestnut puree or fruit fillings.
Paris Brest: • Paris Brest: This classic French showstopper dessert - a large ring of airy pâte à choux pastry topped with almonds - the same pastry used to make éclairs and cream puffs, that is split and traditionally filled with the richest praline pastry cream and sprinkled with powdered sugar. Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate an 1891 famous bicycle race from Paris to Brest and back again, in Brittany, which was the precursor of the Tour de France
Gateau Saint Honore • The Gateau St. Honoré is named after the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.[1] It was invented in 1847 at the Chiboust bakery on Rue SaintHonoré in Paris. • This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base, baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream and decorate with fresh fruit
Choux au Craquelin. • Choux au Craquelin (pronounce shoo-o-kratker-lan) They are baked mini cream puffs with a sweet, crackly, crunchy topping. The topping is made of butter, brown sugar and flour. It is mixed until it becomes a dough, roll and cut using round cutter dough. You may use several colours to make it more attractive