becky
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Pâte à choux (a.k.a. choux pastry) is a French pastry dough consisting of eggs, flour, butter, and water. It is used in a variety of baked goods. These include éclairs, cream puffs, croquembouche, and the traditional French St. Honoré cake.
One of our Basic Pâtisserie exam dishes (coffee èclairs) utilized choux pastry, so I feel pretty confident in my ability to make this staple dough. But, as I’m discovering, I need to adjust almost of all of the recipes I’ve learned over the past few months to suit New York City weather. I’m also adjusting to my own oven and my other baking equipment.
Choux Buns
This is a little batch of choux buns that I made to play with bake times and oven temps. These are filled with a vanilla bean creme diplomat, basically a pastry cream with whipped cream added in. They are topped with a salted caramel glaze and a sprinkle of crushed pistachios.
The caramel glaze could be a bit thicker, but all in all I was fairly happy with this bake. No recipe as they’re definitely a work-in-progress, but I thought I’d share as I was also pretty happy with my food photography effort on this one!
All photos shot on my Nikon D3400:
If you’re inspired by this post, or if you make any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
