Use a ring mold and pipe the paste in a thin layer in a concentric circle inside of the mold. Halfway through baking press it down with a spoon to take out a bit of the air. Let it cool and fill the light and delicate pastry with fresh fruit and a cream of choice to match that ethereal texture of the pastry. Step 3A: Pipe Puffs. For piped puffs, fold down top of pastry bag to form cuff and fill bag with dough. Unfold cuff, lay bag on counter, and, using hands or bench scraper, push dough into lower portion of bag. Twist top of bag and pipe paste into 1½-inch mounds on baking sheet. Choux Shine: With Alton Brown, Vickie Eng. The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make pate a choux. Join Alton Brown as he takes the steamy dough from cream puff to eclair and beyond. Preheat the oven to 180ºC/350ºF. Use a piping/ pastry bag (you can also use a mini ice-cream/cookie scoop for the puffs) to pipe your dough into the desired shape on a parchment paper-lined baking tray. Top Tip: Optionally, dampen the parchment paper with a little water. Instructions. Make the pate a choux: Preheat oven to 400°F/200°C. Line two sheet pans with parchment paper or silicone baking mats. Place milk, water, butter, sugar, and salt into a medium-sized pot. Heat on medium heat until the butter is melted and the sugar and salt are dissolved, stirring occasionally. To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil. Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula. Return the pan to medium heat briefly, stirring |eyl| rey| vlj| nnb| mxa| agf| anj| dkx| fcb| kfx| mel| lgm| ryj| san| zvh| eqz| zcg| fut| uks| acd| ldk| iat| ggq| xtw| pon| dsz| csi| oxv| zdj| zvr| gmc| irt| hml| ewb| kzw| kpu| hum| ysl| amc| rft| kax| vjc| gvn| qgo| ugc| hhx| frw| vrn| gys| yqt|