Mrmmm... Profiteroles!

Discussion in 'Pastries & Baking' started by rob w, Jun 9, 2011.

  1. rob w

    rob w

    Messages:
    36
    Likes Received:
    12
    Exp:
    Culinary Student
  2. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Interesting choice to use decorator's buttercream for a filling. I think pastry cream is usually used. My mentors used creme diplomat.
     
  3. rob w

    rob w

    Messages:
    36
    Likes Received:
    12
    Exp:
    Culinary Student
    I've heard of using buttercream, pudding/custard, creme diplomat, creme chantilly...  cutting them in half and using a scoop of ice cream.  

    Honestly, since the pastry is pretty much unsweetened, it's more or less a delivery system for whatever sweet confection we decide to put in there.  Now, that being said, I don't know if I'd do the buttercream again -- I think it was too stiff so, when I bit into it, it took a little bit to get the flavor of the cream with the texture of the pastry onto the palette.

    I think that using one of the other cremes, something with a little looser consistency, would definitely make it a better tasting experience.

    Thanks for the comment, though -- I wouldn't have pondered that otherwise, really.
     
    Last edited: Jun 9, 2011
  4. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Hey Rob,

      Your project came out very nice. I hope you won't mind criticsm.

    You need a little more practice on cutting off your tops. The ideal round

    will bake and rise evenly. I only mention this because I saw you are a student.

    Now is the time to get this technique down because the same motion will be

    used in other products you'll come across in the future. Most have trouble

    making the break off twirl and releasing pressure in the bag hand.

    Jeff
     
  5. rob w

    rob w

    Messages:
    36
    Likes Received:
    12
    Exp:
    Culinary Student
    Not at all, I appreciate the feedback... I think some of this is also an inconsistent squeeze when I was piping it out, causing the segmented pastry.  I'll definitely try to apply this next time around!

    Thanks again. :)
     
  6. chrisbelgium

    chrisbelgium

    Messages:
    2,270
    Likes Received:
    206
    Exp:
    Home Cook
    Bravo Rob! You didn't choose the easiest thing to make. Your choux look very nice and appetizing. So many chefs hate making desserts, it's science and art combined.

    Maybe you will enjoy the following video if you can watch it in your country. It's Roger van Damme at work, one of the very few dessertchefs who earned a Michelin star. See how he makes choux with chocolate! It's in dutch, but you will get it more or less. A small warning; that guy really works on a crazy high level! http://www.njam.tv/recepten/soesjes-met-chocolade

    Here are all his other videos in case you're interested.

    http://www.njam.tv/chefs/roger-van-damme

    A minor thing Rob, you mentioned "pate au choux" in your first paragraph. This means pastry with choux.

    The correct way to write it is "pâte à choux" which means pastry for (making) choux.  
     
  7. rob w

    rob w

    Messages:
    36
    Likes Received:
    12
    Exp:
    Culinary Student
    Thank you so much -- I appreciate the compliment.  Still room to improve, but it looks like I can garner a few tips from that video...  it appears as though I can view it here in the US, so I'll give it a watch this morning.
    Thanks for the correction -- I've updated the post.  My French is definitely lacking, hahaha!  Again, I appreciate the feedback. :)
     
  8. rob w

    rob w

    Messages:
    36
    Likes Received:
    12
    Exp:
    Culinary Student
    Hol. E. Crap...  That guy has some insanely awesome technique.

    Oh, and I'm totally ripping off the method of doing chocolate nests by piping the chocolate onto dry ice.

    Thanks again for the link!
     
  9. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    Nice Rob

     Now try bagging out with a star tube , baking , hinge split and stuff with crab salad, tuna farce, pate and anything else you can think of for a great hor's d.. Or make Eclair style and top with creamed chip beef for great brunch item.