Episode 22: Chouquettes
Apr 1, 2021
Written By High Gluttony
Next stop on our traveling taste buds series, France! Gretchen was introduced to these delightful little gems when she went on a trip to Bordeaux with her brother and sister-in-law.
We stumbled a little bit through this one:
Becca’s first batch flopped completely - cause yet unknown. So she had to start over
Gretchen thinks that her second round of puffs was a bit better than her first due to the fact that the dough had time to cool slightly and thickened some.
Using our granulated caramel may have lead to some excessive browning. Gretchen has plans for some experimentation with this to see if a caramel coating could be added later in the baking time.
While its not super hard to incorporate the eggs by hand, it is a bit of a work out. So no shame if you have to use a stand mixer. Gretchen will also be experimenting with using a hand mixer.
Enjoy Repisode 18!
David Libovitz - Chouquettes Recipe
Yegbakingclass17 - Pate A Choux History Article
DEMO VIDEO LINK - COMING SOONISH
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee
High GluttonyChouquettesPate A ChouxPuffspearl sugargranulated carameltoasted sugar