Culinary School: Do the Choux

profiteroles

[infobox bg="bluelight" color="black" opacity="on" subtitle="Do the Choux!"]Adventures in Culinary School[/infobox]

Pastry duty in L'Ecole began for me last week.  Part of pastry duty?  Making a million profiteroles everyday to stuff with ice cream for your digestive pleasure.

We learn to make pate a choux in Level 2 at The International Culinary School, a dough that can be difficult to master right out of the gate.  Getting to consistency of the sticky dough is tough - even half an egg can throw off the delicate ribbon-like texture one seeks when whipping up a perfect profiterole.  Once you've got it down though, piping them out is easy with the right touch and pastry bag.

chouxraw

I must have made 500 profiteroles last week over the course of my time in the pastry room, starting immediately upon arriving at school and having them cooling by 10:30am at the latest.  It's important to let the profiteroles dry out once they turn golden in a 350 oven.  Once they're done they should look like this:

chouxcooked

One of my partners churned out a different flavor of ice cream everyday, the most popular being peanut butter.  We serve three ice-cream stuffed profiteroles over a warm chocolate sauce, topped with powdered sugar and a piece of twisted chocolate adorning the top.

Knowing how to make a perfect profiterole is a critical skill for any chef.  They work well in both desserts and savory dishes as the perfect little doughy pocket to hold all types of yummy things.  The recipe and procedure is below!

[tabgroup layout="horizontal"] [tab title="Ingredients"]250 mLh20

110 g butter cubed

240 g flour

pinch sugar

pinch salt

4-5 eggs egg wash[/tab]

[tab title="Procedure"]1. Melt butter into water in a pan over medium high heat. Stir to melt butter before the water boils, then when the water boils immediately take off the heat and add all the flour, sugar and salt (sifted together).

2. Stir the flour into the butter/water mixture until it forms a dough and then continue to stir in the pan over medium heat for 2-3 minutes to cook out some of the flour.

3. In a stand mixer, add the eggs one at a time to the dough until the dough forms smooth ribbons. Make sure to use at least the minimum number of eggs the recipe calls for and stir them before they're added to the dough.

4. Place the dough into a piping bag and pipe them out into 1 inch circles onto a baking sheet covered with parchment paper.

5. Wipe them with an egg wash, then bake in a 350 degree oven for 20 minutes or until golden brown.

6. Transfer the profiteroles to a 250 oven for 10-15 additional minutes until they dry out almost completely.

7. Slice in half and fill with whatever you like![/tab] [/tabgroup]