Monday, August 27, 2012
Daring Bakers - Filled Pate A Choux Swans
Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!
I wasn't even sure if I was going to participate this month, but two days before reveal day, I dragged my ass into the kitchen and made Choux Swans filled with vanilla pastry cream. I had to make the choux twice - luckily, the first time, I only made a half batch, as the choux did not rise. Not wanting to leave anything to chance the second time around, I abandoned Kat's Good Housekeeping recipe and turned to Australian kitchen legend, Margaret Fulton, instead. That recipe requires the flour to be added while the butter mixture is boiling on the stove top, and for the oven to be 200 degrees Celsius (gas mark 6) - slightly hotter than Kat's recipe. To add that extra chance of success, I borrowed Delia's tip of wetting the greased trays slightly to make a "steamier" environment in the oven.
Hooray - second time around, I had success:
The pastry cream recipe from the challenge notes gave me no such issues - it worked just right first time around.
Thanks to our host Kat for taking us with her on living a childhood memory. To see what everyone else did with their choux pastry and filling, visit the slide show at The Daring Kitchen once it is loaded on 27 August, US East Coast time.