This Pastry-Monday we were happy to try out the choux pastry which is the dough used for Eclairs and Profiteroles. Good thing this week is the late shift day and we started cooking after lunch because otherwise I would eat a lot more of them during the process. There you go:
Going through the recipe before starting
Many tools needed today
Raspberry powdered sugar for the decoration
Chef Antoine making a demo of the dough. Twice. Because someone nessured the flour wrong and we had to start all over again
Butter, water, sugar and salt are brought to a boil
Butter supposed to be melted when the water start to boil
Put the flour in on one step
Mix thoroughly and fast
Ready when dough does not stick to the pan or the wooden spoon
Remove from the fire and add 4 eggs, one by one.
Mixing the first egg
The dough ready for one more egg
Finished, smooth and sticky dough
My dough in the beginning of the process
After adding an egg and start to mix it in it looks like that
This is my dough after the 4 eggs. It was still a bit too thick. Don't know why!
Put it all in a drizzle bag
Butter, flower and mark a baking tray
Start to create the choux
Hmm
Mostly Profiteroles but some Eclairs, egg wash and squish gently with a fork.
This is my tray, a bit ugly shapes baaa
Class works hard
When it's baking we made an orange confiture.
Julienne the orange peels
Cook with suger
And chocolate cream to frost. Dissolving the chocolate to cream
Ready!
Some Raspberry and Mango coulis
Making the Crème Chantilly (whipped cream actually), adding the powdered sugar to the cream
Vanilla extract
Start to whisk. Oh that took time and work!!
Chef makes it look easy!
Getting ready to fill those cups of happiness
Put the cream in a drizzle bag
Some of them were cut open and some holed to fill
Filling
Swan of course to start with
Making pink cream from the raspberry paste
Filling eclairs
Ihsuan bringing the fruits
Chef's Production. He actually made a lot more with plating and so on but I didn't have enough time to take a picture
My turn, this is my choux out of the oven
Not too ugly !
🙂
Opened them up
Decorated etc.
My plating
Top view
Element
Didn't have enough room in the plate for this little guy
wonder how did it got home?? This is how!! some were saved in a box but these were a little squished.
yummi, yummi, yummi
irit says – luck it was not near her – or she would have eaten them all…
do you have any – sans sucre???
Yep there are so edible therefore a big risk. Even the empty eclires were with flour
I LOVE your Mondays!
[…] sheet of paper with the amounts and ingredients of all of the different elements of two recipes: Choux Chantilly and Tarte au Chocolat . Everyone start with the Pâte Brisée for the chocolate tart even though […]