Re:Pate a Choux

[The Guardian]

Thales: I believe so. Having the proper tools often times makes it easier, but the old ways can always be substituted. It could be rough on the hands and arms if you hand-mix it, but I also would not attempt to use an under-powered hand mixer either. You might end up burning it out if the dough requires extended kneading.

There is a reason why those Kitchen-Aids cost what they do..

[nickg]

"Pate a Choux"

been watching Emeril again, haven't you?? ;D

as far as the Kitchen Aid goes, i bought my wife one for Christmas. she's been wanting one for a long time so i figured "why not?" she's more into baking. i prefer cooking up good dinners while she makes the dessert.

Got a strong arm?

Of course you can make them without a KitchenAid.

I haven't made any yet this year but now that you give me the idea ......hmm....

My grandmother made incredible puffs and she used a wooden spoon. I remember haveing to take a turn at beating in the eggs - it was fun - but took some energy.

Try to make sure that your dough ball is turned and dried out a bit in the pan after you add the flour to the boiling ingredients. If you use milk, instead of water, you need to watch for scorching. Nothing like all that trouble just to throw out the whole batch.

And one of the most importnant things, especially if you are using a wooden spoon is to be sure and cool the dough ball for a few minutes before you start beating in the eggs.

If the dough is too hot - it will cause some of the egg to coagulate and you will not get a nice puffy puff.

Then - beat in the eggs one at a time. I know you will read this in your recipe - but do NOT slack off here. Better to use 4 small eggs than 3 large. It gets really slimy each time you add the egg and if you add another before the last one is COMPLETELY incorporated you will be sorry.

I have a Bosch. Dont' ever buy one! Get a KitchenAid instead someday. A good investment. Bosch is a huge waste of money unless you are feeding a crowd.

Good luck and let us know how they turn out.

Also - if you have those zipper Freezer bags - you can cut a small corner off of one of the bottom corners and fill them with the pastry dough to use instead of a piping device (no one in their right mind buys those). keeps the puffs more uniform than spooning them on the cooking sheet. Parchment paper is a good idea too. Makes clean-up a breeze.

Okay. Lesson is over for today.

[nickg]

QUOTE:
"Hell yeah. Real men watch Emeril. "
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we ate at his restaurant in Orlando last year. absolutely tremendous!!!! ;D ;D me, my wife, and son all got different dinners and appetizers. not cheap, but you DO get VERY GOOD portions. not like some of these fancy schmancy restaurants where the portion wouldn't fill an ant and they charge you $75 for liver. shoot -- my son's appetizer would have been a "meal" for some people. it had a nice atmosphere and the service was excellent.

my wife said "boy i would have REALLY been disappointed watching emeril if his restaurant wasn't any good."

well it was great, so i can still watch his show knowing that what he is making is gonna be excellent.