CHOUX SUGGESTIONS.

Discussion in 'Professional Chefs' started by justpicked, Dec 16, 2012.

  1. justpicked

    justpicked

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    *SORRY I FORGOT THERE IS A BAKING/PASTRY FORUM*

    So I just baked pate a choux which turned out greatly I believe.Firstly should the outer crust have a crunch to it?I think I couldve dropped the temperature down earlier,but it has a nice golden color to it(without a egg wash).

    But my question is,leftover dough.I dont want to keep making that recipe.Is there anything else I can do with that base for a dough?

    (not including adding herbs and stuffing it with cheese or anything sweet,rather cooking technique wise)
     
    Last edited: Dec 16, 2012
  2. kuan

    kuan Moderator Staff Member

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    Mix it with mashed potatoes and fry.
     
  3. petalsandcoco

    petalsandcoco

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    I agree,

    and or  toss in some fried onion and celery and a can of salmon, mix, chill. Make  balls , dust with flour (or not) and toss in pan, press down with fork till slightly flattened, cook till golden.  Serve it with tartar sauce or a lemon/dill sauce.
     
  4. duckfat

    duckfat

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    I do use the paste for a riff on Dauphine potatos that can be piped into single servings and baked or piped on plate rims etc. Makes a great border on just about any thing cedar planked. Add some tomato paste for Marquis potato if you want a different spin.

    Dave