Comments on: Pate à Choux– the gate to French Paradise

By: admin

admin — Sat, 19 Apr 2008 19:10:06 +0000

It occurs to me that half this recipe would be more than enough for sane people who aren’t making the gateau.

By: Palma

Palma — Sun, 20 Apr 2008 16:47:59 +0000

They are beautiful! Lucky friends who have their birthdays near you!

By: Beatriz\\\'s Suitcase Contents

Beatriz\\\'s Suitcase Contents — Sun, 20 Apr 2008 22:02:44 +0000

that you’ll weep for lost years… You know I am already trying to make up for all those years when my over was my most precious storage space in the kitchen…
Thanks for the recipe, I will get there, to your level, one day.

By: admin

admin — Mon, 21 Apr 2008 08:00:14 +0000

Act quickly, because I am determined to get off the weight I gained when I quit smoking! You will be looking at recipes for steamed cauliflower made to seem rice and pasta soon, I suppose.
I spoke to eg last night and she said she made cream puffs in high school cookery class and at the end, with no pastry bag or mixer, she decided that was all she was ever making! It’s hereditary, this aversion to doing hard things. She doesn’t have a pastry bag because she thinks there’s not much to do with it, but I am telling you all, if you think about it, there are many things you can do neater or prettier if you have one, and they are very cheap.

By: Mary

Mary — Mon, 21 Apr 2008 08:27:43 +0000

I haven’t made Paté a Choux in a while, but I keep promising O that I will make some homemade Profiteroles - only thing is we’re watching our intake of sweets, so he’s going to have to wait a while longer. I used to make eclairs every once in a while and you’re right - it’s so much better than the stuff you buy ready made. I hadn’t thought of using them for shells for chicken salad, etc. Now I may just have to make a batch.

By: eg

eg — Mon, 21 Apr 2008 11:27:08 +0000

I forgot that we had ice cream filled ones at our Christmas lunch. They were horrid.

By: leolalee

leolalee — Mon, 21 Apr 2008 12:36:03 +0000

I\’ve made cream puffs/eclairs. They are easy, but time consuming. I do like to take them to parties, I get the reputation for being this great baker (NOT) and I like the attention I get from doing stuff like that. LOL

By: admin

admin — Mon, 21 Apr 2008 16:54:57 +0000

What was so time consuming? It was having to load and unload three batches from the oven every 25 minutes or so that took time for me. The rest was fast.

By: amanda

amanda — Mon, 21 Apr 2008 21:56:50 +0000

Wow, this is way too deep for my watch, Judith. I would happily buy these from a shop or come over to your gaff and watch you make them but the fiddle factor alone would be far too much for me. Now about those pumpkin pies..

By: admin

admin — Tue, 22 Apr 2008 06:40:37 +0000

Amanda, Barb is our pie loving cooker, and besides, pumpkin pie is for autumn when the pumpkins and big squashes are ripe!
OTH, these can be made and frozen for instant later use, and I figured out that it cost €3 to make enough for an army.

By: Leolalee

Leolalee — Tue, 22 Apr 2008 15:50:13 +0000

Time consuming because of bake time, then filling each one. I usually cut into the top and remove the insides before filling, leaving just the shell and lots of room for filling. In my case, filling is usually pudding.

By: admin

admin — Tue, 22 Apr 2008 17:47:08 +0000

Aha! I just stabbed them with the nozzle and squirted until it wouldn’t take anymore. You can actually see escaping whipped cream in that second photo.
I saw pastry bags with 6 nozzles today for one euro. I wanted to buy one for every reader here!

By: bleeding espresso

bleeding espresso — Wed, 23 Apr 2008 11:09:05 +0000

Oh divine. I’m tucking this one away for when my mom comes to visit; I think she’ll enjoy making these with me as she’s a *fabulous* baker :)

By: figcharlie

figcharlie — Wed, 23 Apr 2008 16:15:12 +0000

Yum, another fine example of what the Italians could do if they would only leave behind the cakes soaked in alcohol and fake cream. xxx