Alina, can you please share the churro recipe? (even though I sure don't need to eat any churros...
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| Pâte à Choux http://www.cookaholics.org/viewtopic.php?f=13&t=2435 |
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| Author: | Darcie [ Tue Jul 31, 2012 7:27 am ] |
| Post subject: | Pâte à Choux |
Interesting article in the LA Times on pâte à choux. The author says to use a food processor when it's time to add the eggs to the batter (apparently Rose Levy Berenbaum suggests this in the Pie & Pastry Bible. Has anyone tried this? I am loathe to dirty up the food processor if I don't have to, but if it results in a significant improvement I'll try it. |
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| Author: | Lindsay [ Tue Jul 31, 2012 7:48 am ] |
| Post subject: | Re: Pâte à Choux |
I always use the food processor and found it speeds up the process considerably. |
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| Author: | gardnercook [ Tue Jul 31, 2012 2:06 pm ] |
| Post subject: | Re: Pâte à Choux |
What a great idea....save my arm strength for something more fun |
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| Author: | Cubangirl [ Wed Aug 01, 2012 1:04 am ] |
| Post subject: | Re: Pâte à Choux |
Love the idea. Always have done them by hand. I think I am going to try the processor for churro dough which I find even more difficult to mix than the Pâte à Choux. Thanks for posting it. |
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| Author: | Darcie [ Wed Aug 01, 2012 9:32 am ] |
| Post subject: | Re: Pâte à Choux |
Alina, can you please share the churro recipe? (even though I sure don't need to eat any churros... )
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| Author: | Amy [ Fri Aug 03, 2012 5:19 am ] |
| Post subject: | Re: Pâte à Choux |
I use my mixer. Amy |
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| Author: | Cubangirl [ Sat Aug 04, 2012 1:32 am ] |
| Post subject: | Re: Pâte à Choux |
Darcie, here's my Churro recipe. It is the one my family has used forever. My ex used to stay it was the best fried wall paper paste he ever ate. Enjoy. EXPORTED FROM LIVING COOKBOOK CHURROS Original called for 1 cup whole milk. I've made it in the deep fat fryer and a dutch oven. However, my preferred cooking vessel to churros is a large electric frying pan. The shallow makes it easier to make to start with a small circle and continue making concentric circles until the pan is full. You then use scissor tongs to grab the whole thing from the center of the circles and turn them all at once. This is the way street vendors fried them in Cuba. You then take the whole thing out at once, place on a large round platter covered with a double layer of paper towels and immediately sprinkle with granulated sugar. Below is a picture of the cookie press I use. Servings: 8 1 tsp. table salt 7/8 cup 1% milk 1 TBS. cream 1 cup Water 1 TBS. Butter 2 cups All-purpose flour 2 TBS. granulated sugar In a saucier, heat the milk, the water, the butter and the salt. When it starts to boil, add all the flour at once and beat strongly until the dough is soft and pliable. Put in a large cookie press with the star top. Drop in rounds into hot oil (390˚) and fry until golden (more or less depending on desired crispness). Remove and place on paper towel to drain. Sprinkle with sugar while still hot. May use cinnamon or vanilla sugar if desired. Preparation Time: 20 minutes Cooking Time: 10 minutes Total Time: 30 minutes Author: Mine Recipe Type: Cuban Food, Desserts, Pastry doughs and other batters 
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| Author: | Darcie [ Sat Aug 04, 2012 9:16 am ] |
| Post subject: | Re: Pâte à Choux |
Alina, I have the same cookie press! I'll have to try this soon. Thanks much. |
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| Author: | phoenix [ Sat Aug 04, 2012 5:29 pm ] |
| Post subject: | Re: Pâte à Choux |
Thank you so much Alina! I've tended to use a mixer for pate a choux dough, but might try the processor. Nancy |
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