For most of us at home, using a pastry bag, nozzles, etc. is a royal pain.With that in mind, I was making some mini gougeres for a party over the weekend. Sure enough I had a bunch of gooey, cheesy choux pastry and no desire to use a bag. I could have used a pair of spoons, but that's a we bit messy too.
Instead I wrapped the choux pastry in cling wrap and chilled it. When ready to use it, I cut it into strips, and then each strip into cubes. The secret here was to use a meat slicing knife and a glass of hot water. The slicing knife has a granton edge so it is doesn't drag quite as much as my chef's knife. The hot water was to cote the knife so it didn't stick to the pastry.
I was left with 24 choux pastry cubes. I laid them on a baking sheet, allowed them to come to room temperature and then put them in a 425F oven - whose temperature I immediately dropped to 400F.
They came out just as well as they would have done had I extruded them through a pastry bag - less waste and cleanup too.
Instead I wrapped the choux pastry in cling wrap and chilled it. When ready to use it, I cut it into strips, and then each strip into cubes. The secret here was to use a meat slicing knife and a glass of hot water. The slicing knife has a granton edge so it is doesn't drag quite as much as my chef's knife. The hot water was to cote the knife so it didn't stick to the pastry.
I was left with 24 choux pastry cubes. I laid them on a baking sheet, allowed them to come to room temperature and then put them in a 425F oven - whose temperature I immediately dropped to 400F.
They came out just as well as they would have done had I extruded them through a pastry bag - less waste and cleanup too.
1 comment:
End product shape?
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