Paté Choux

Question 1

Paté Choux

Answer 1

Combine the water sugar and salt in a pan. Bring to a boil. Add the flour with the pan out of the heat combine and then take back to the heat until color and texture is achieved. Take off the heat and add the eggs until ribbon texture is achieved. Pipe and cook at 180C until golden and 150C to cook the inside.

Question 2

Pastry Cream

Answer 2

Combine milk and half of the sugar until it boils. Mix the eggs with the other sugar and corn starch. Temper the milk mixture over the egg mixture. Then get the mix to the stove and mix until boils without stopping. At the end add the vanilla extract and butter to emulsify.

Question 3

Chocolate Pastry Cream

Answer 3

Make the same process of the other pastry cream but melt the chocolate. When the pastry cream is ready add the cocoa powder and vanilla extract. Then emulsify with the melted chocolate and butter.