Category Archives: Doughs and Batters

Profiteroles

Profiteroles are great for making passed hors d’oeuvres or for filling with pastry cream for a holiday Croquembouche.

Ingredients
1 batch pate a choux
1 egg, beaten


Place a medium round tip into your pastry bag, then turn the top edges of the bag down to cover your hand.


Transfer the warm pate a choux from the pot to the pastry bag, taking care not to get it on the folded ends of the bag.


Pipe the dough onto a silpat or parchment paper-lined baking pan about the size of a quarter and about 1″ tall.


Using a pastry brush, coat the tops of the dough with the beaten egg, and push the little tips of dough down so they won’t burn.


Bake at 450 F. in a static oven, or 400 F. in convection until the puffs are a uniform golden brown. Remove from the oven, and allow to cool on a rack.

Pate a Choux

This is a recipe for the dough used to make profiteroles, cream puffs, and eclairs. We are going to make profiteroles for our mushroom puffs. It is simple and quick to make.

Ingredients
6 oz. water or milk
2 oz. butter
1/2 t. salt
1/2 t. sugar
1/8 t. black pepper (omit if you are making cream puffs or eclairs)
100 g. AP flour
4 eggs


Carefully measure all ingredients.


Combine the water or milk with the butter, salt, sugar, and pepper, and bring to a boil.


Dump the flour into the pot all at once, then immediately stir with a wooden spoon to combine.


The dough will very quickly thicken into a firm mass that pulls away from the sides of the pot. Reduce the heat to medium, and continue to cook, stirring, for about one minute. Remove from the heat, and stir to cool slightly.


Add the eggs, one at a time, stirring to incorporate completely before adding the next.


The dough will break into clumps when the eggs are stirred in, then come back together.


When all four eggs are incorporated, the dough will develop a smooth, shiny surface. Next is time to pipe the dough onto a cooking sheet and bake.

Nicole’s Chive Biscuits

One of my favorite recipes from Hawthorne Lane is Nicole Plue’s recipe for Chive Biscuits. The dough is easy to make at home, and you can freeze it for a long time. It makes for a quick and very special addition to a soup and salad lunch and dinner. Or my favorite, bake them on top of chicken pot pie in place of pie dough. The bottoms become silky dumplings flavored with the chicken gravy!

chixbiskt7

Chive Biscuits
1 lb. AP flour
1 oz. sugar
1 oz. baking powder
ΒΌ oz. salt
4 oz. butter, cut into 1/2″ cubes
Chives, cut 1/8″
12 oz. cream

Measure and prepare all ingredients. Refrigerate the butter until it is very hard. chixbiskt1

Combine all dry ingredients in the bowls of a mixer, then add the butter and chives. chixbiskt4

Mix using the paddle just until the butter is reduced to small chips the size of a fingernail. Then add the cream in a steady stream with the mixer running on low. Mix just until the dough comes together.
chixbiskt5

Turn the dough out onto a floured work surface, and press into a flat disc. chixbiskt6

Fold the sides to the center, then fold lengthwise. Press into a cube shape, then wrap tightly in plastic wrap.
chixbiskt7

Refrigerate for one hour to allow the dough to relax, or freeze until needed. To shape into biscuits, place the rested dough onto a floured work surface and flatten slightly with a rolling pin.
chixbiskt9

Roll to a uniform 3/4″ thickness,

chixbiskt10

Cut into 1 1/4″ squares.
chixbiskt14

Brush the top surface with cream, and bake at 350 F. until golden brown, or bake on top of chicken pie.
chixbiskt15

Happy warm dinner for a rainy night!

 

Citrus Pate Brisee

I’m not usually big on desserts. Mostly ice cream or fruit baked with something crispy with ice cream. Here’s a simple recipe for dough that you can make and freeze until you need it.

Ingredients
1 – 1/2 lbs. all purpose flour
4 oz. sugar, plain old granulated
1/8 oz. salt
1/2 oz. orange zest, one large orange, use a microplane
1/4 oz. lemon zest, about two lemons
1 lb. unsalted butter, cut into 1/2″ cubes, freeze
4 oz. ice water

Method
Carefully measure and prepare all ingredients.

patebrisee1

Transfer the butter to the freezer after cubing it.Allow it to become very hard.

patebrisee2

After the butter is frozen, combine with all other ingredients EXCEPT the water in a stand mixer fitted with a paddle.

patebrisee4

patebrisee3

Wrap the bowl and mixer with plastic wrap to contain the mess. Fill a measuring cup with water and ice to the 8 ounce mark, and allow to stand until you are ready to add.

patebrisee5

Then mix on lowest speed until the butter had been reduced to pea-sized pieces. Then remove the plastic, and pour the water into the bowl, leaving four ounces of ice and water in the measuring cup.

patebrisee6

The dough will very quickly come together, and the mixer will begin to struggle.

patebrisee7

Turn the shaggy dough out onto a lightly floured work surface, and press together into a cylinder with your hands.

patebrisee8

Divide into three, one-pound portions.

patebrisee9

I use a vacuum sealer to package the dough for the freezer.

patebrisee

If you want to use the dough right away, refrigerate for a couple of hours to allow it to rest. Otherwise, date and freeze until you need it. It takes about 24 hours to defrost in the refrigerator.