Profiteroles with cornstarch.

Discussion in 'Professional Pastry Chefs' started by reyesryanmjaube, Aug 4, 2011.

  1. reyesryanmjaube

    reyesryanmjaube

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    I Just Like Food
    I have searched many profiteroles recipe in the net some of them are pretty straight forward and some of them adds cornstarch. i have made profiteroles before and I never add cornstarch, can someone tell me what the effect of cornstarch can be in the final output?
     
  2. chefpeon

    chefpeon Kitchen Dork

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    I did a quick search and found many profiterole (pate a choux) recipes, and the only inclusion of cornstarch is in the pastry cream, not the choux. There is no reason to add cornstarch to pate a choux, and I would imagine the inclusion of it would make the dough only more gelatinous, which may add some structure, but that is just speculation on my end.
     
  3. blwilson2039

    blwilson2039

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    I agree with Chef Peon. I don't know why you'd want to add cornstarch to the choux paste. In the pastry cream, yes. One of the best profiterole recipes I ever made was from Rose Levy Berenbaum's Pie & Pastry Bible, Cordon Rose Cream Puff Pastry (pate au choux). If you need the recipe, let me know. It's pretty fool-proof.