HOW TO MAKE PÂTE À CHOUX (CHOUX PASTRY) | KITCHN
|8 tablespoons (4 ounces) unsalted butter|
|1 cup water|
|3/4 teaspoon salt|
|1 cup all-purpose flour|
|4 large eggs|
|1 large egg yolk, mixed with a tablespoon of water, for the egg wash|
|Pearl sugar, to top, if desired|
- Heat the oven to 425°F. Line a baking sheet with parchment or baking mats. Cut the butter into small pieces — this makes sure it melts quickly and evenly.
- Bring the butter, water, and salt to a rolling boil: Combine the butter, water, and salt in a saucepan. Place over high heat and bring to a rolling boil. The butter should be completely melted by the time the water comes to a boil; if not, reduce the heat until the butter has melted to avoid too much water evaporating, then bring it back to a boil.
- Add the flour: Take the pan off the heat and add the flour all at once.
- Stir vigorously to form a dough: Make sure all the flour is worked into the dough and no more dry flour remains. Once ready, the dough will resemble mashed potatoes.
- Cook the dough on the stove: Place the pan back over medium heat. Stir the dough, mashing it against the sides and bottom of the pan and then gathering it up into a ball again — this dries out the dough and cooks the flour. Some starchy buildup on the bottom of the pan is normal. Continue cooking the dough for 3 to 5 minutes. The dough is ready when it pulls away from the sides of the pan to form a ball, the surface looks shiny and glossy, and it's thick enough that you can stand a spoon upright in the middle.
- Cool the dough: Transfer the dough to the bowl of a stand mixer with a paddle attachment. Beat on medium-low speed until the dough is just warm to the touch. The outside of the bowl should also be just slightly warm to the touch. Alternatively, you can cool the dough by hand with a stiff spatula.
- Add three of the eggs: Whisk the eggs together in a small bowl. With the mixer on medium-low, add the eggs to the dough in four separate additions. (This can also be done by hand with a stiff spatula.) As each addition is worked in, the dough will at first become stringy and goopy, then will form back together into a soft dough. Scrape down the sides of the bowl as needed between each addition.
- Check the dough: After the third addition, check the dough before adding the fourth. When the paste is ready, the dough should be soft, creamy-colored, and very smooth. It should also hold its shape when scooped. If you scoop up a little bit with your spatula and let it slide back into the bowl, it should leave behind a little "V" of dough on the spatula. Add the fourth egg, or just half of the fourth egg, if needed.
- Portion the dough onto the baking sheet: Scoop the dough out onto the baking sheet. You can also transfer the dough to a piping bag to pipe specific shapes. The dough can be made into nearly any size or shape. Space the puffs slightly apart on the baking sheet.
- Brush the tops of the puffs with egg wash: This makes the puffs golden. Sprinkle the tops with pearl sugar, if desired.
- Bake for 12 to 15 minutes, then turn down the oven temp to 375°F: When the pastries look puffed, after 12 to 15 minutes, then lower the heat to continue baking.
- Bake another 18 to 20 minutes: Exact baking time will depend on the size and shape of your puffs. Bake until the puffs are slightly puffed, golden-brown in color, and dry to the touch. They will detach easily from the parchment and feel hollow and light when you pick them up.
- Lower the heat to 300°F and dry out the puffs: Continue baking the puffs to dry them out another 15 minutes or so. If you break one of the puffs open, it should not be wet or eggy on the inside; bake a few more minutes as needed.
- Poke the puffs with a toothpick: Transfer the puffs to a cooling rack and poke each one with a toothpick or the point of a paring knife. This releases any lingering steam from the inside and helps prevent the puffs from getting soggy.
- Cool the puffs completely: Once completely cool, the puffs can be filled or used for any recipe. Unfilled puffs can be kept in an airtight container for several days, or frozen for up to 3 months.
SaturatedFatContent 8.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 13.2 g, SugarContent 1.2 g, ServingSize Serves 8, ProteinContent 5.2 g, FatContent 14.6 g, Calories 205 cal, SodiumContent 203.7 mg, FiberContent 0.4 g, CholesterolContent 0 mg
PÂTÉ CHINOIS (SHEPHERD’S PIE) | RICARDO
Provided by: Ricardocuisine
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Cook time: 1 hours
Yield: 4 serving(s)
|4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed|
|1/4 cup (55 g) butter, approximately|
|1/2 cup (125 ml) milk, approximately|
|1 onion, finely chopped|
|1 lb (450 g) lean or semi-lean ground beef|
|1 can (19 oz/540 ml) creamed corn|
|Paprika, to taste|
|Dried parsley, to taste|
- Pâté Chinois (Shepherd’s Pie)
EGGPLANT PARMIGIANA – ITALIAN RECIPES BY GIALLOZAFFERANO
Provided by: GialloZafferano
Total time: 140 minutes
Prep time: 40 minutes
Cook time: 100 minutes
|Black eggplants 3.3 lbs|
|Tomato puree 6 cups|
|Fior di latte mozzarella cheese 1.1 lbs|
|Parmigiano Reggiano DOP cheese 1.3 cups|
|Yellow onions 1|
|Extra virgin olive oil to taste|
|Black pepper to taste|
|Basil several leaves|
|Fine salt to taste|
|Peanut seed oil for frying the eggplant to taste|
|Coarse salt for purging the eggplant 1 ¼ oz|
- To prepare the eggplant parmigiana , start by washing and drying the eggplant 1 . Then with a knife remove the stem 2 and slice the eggplant lengthwise with a vegetable slicer, or alternatively with a knife, to obtain slices about 1/8′ (4-5 mm) thick 3 .
- As you place the slices inside a colander, sprinkle them with a very small amount of coarse salt between the layers, well distributed (you can also use a little fine salt); continue this way until you finish it all 4 . On top of the eggplants, place a plate with a weight on it to let the eggplants purge the excess water and slightly bitter taste, the enemy of fried food. Leave it like this for at least 1 hour. Remember to rinse the slices well under running water, one by one if necessary, to remove the salt and pat them dry before use. In the meantime, slice and cut the fiordilatte cheese into strips, after which you will have very small cubes. If you don’t have another colander, you can place them on a very clean cloth 5 . In the meantime, make the sauce. In a large saucepan pour a drizzle of extra virgin olive oil and add the chopped onion, stir often so as not to burn it and let it brown for a couple of minutes 6 .
- Then add the tomato puree 7 and a little water, the salt 8 and let it simmer for 45 minutes. When finished cooking do not forget to add the basil leaves by hand 9 .
- Heat plenty of vegetable oil and in the meantime rinse the portion of eggplant that you are going to fry 10 and dry it with oil blotting paper: always proceed a little at a time so they do not darken 11 . Fry a few slices at a time 12 in boiling oil at 340° F (170° C).
- After cooking 2-3 minutes, drain on absorbent paper 13 ; do the same with all the others. At this point you should have everything you need, so move on to putting it together. Cover the bottom of an 8 x 12″ (20x30cm) baking dish with a little sauce 14 , then make the first layer by arranging the eggplant slices horizontally 15 .
- Grate some black pepper, sprinkle with parmesan cheese 16 and pour some cubes of fiordilatte cheese, distributing them evenly 17 . And finally pour on a little more sauce, just enough to color the inside 18 .
- Repeat the same procedure this time by arranging the eggplant slices on top 19 ; continue this way to make the layers by inverting the direction of the slices each time 20 . Between layers, remember to press gently with the palms of your hands in order to compact them. On the last layer pour the remaining tomato puree 21 ,
- the cubes of fiordilatte and parmesan cheese 22 . Now it’s time to bake your eggplant parmigiana in a hot oven at 400° F (200° C) for 40 minutes 23 . Once ready, let it cool a few minutes before serving 24 .
Calories 562 kcal, CarbohydrateContent 10.4 g, SugarContent 10.4 g, FatContent 47.9 g, SaturatedFatContent 16.26 g, FiberContent 6.7 g, CholesterolContent 46 g, SodiumContent 918 g