Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to makeMarillenknödel, a sweet apricot dumpling ; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs--Wiki
With that choux pastry basic dough we can make many variation such as cream puffs, profiteroles, and eclairs. It is also used to make such delights such as the Paris/ French-Brest, a giant cream puff ring filled with flavored cream. Wide range of choux pastry is not just sweet things. We can add cheese to it to make cheesy puffs like gougeres.
And today I make French Brest filled with pistachio Mousseline. The recipe I copy from here. This recipe made many (mine about 20) of giant french brest.. so if you have small family member - like mine- better half the recipe.
Here I re-write original recipe from that site.
This recipe consist three components:Sable dough--> Sable is French for “sand.” And a crumbly, sandy crust (or cookie) is what this dough will get you.
Choux pastry (ring)
and pistachio mousseline
Making Sable doughIngredients:
- Butter- 85 gm soft
- Brown sugar- 100gm
- Flour- 100 gm
- Combine butter and sugar and beat till smooth.
- Fold in flour.
- Knead to form dough.
- Place dough between 2 parchment sheets.
- Roll out thin to a thickness of 1/8 inch. Freeze.
- Butter(soft)- 110gm
- Salt –Pinch
- Flour- 240gm
- Eggs- 250- 300 gm depending on consistency of the batter( say 5- 7 eggs)--> I use 6 big size eggs, I didn't weight it
- Almond flakes- as required
- Line your trays with ring templates of size 9cm (outer ring) and 5cm(inner ring).Keep aside--> I skip this step. I just pipe few dollops resembles a ring
- Boil milk and butter with a pinch of salt.
- Take away from flame when it comes to a boil and add the flour. Mix well till well combined and return to flame.
- Cook the mixture with constant stirring till the dough leaves the sides of the sauce pan.(Say for a minute or so)
- Allow to cool for a few minutes and transfer to the bowl of your beater.
- Start beating the dough at medium speed.
- Slowly add in eggs one at a time and turn the beater speed on high.
- Add eggs up to a point where it is of right piping consistency.( the batter must drop once a dollop is lifted with a ladle.
- Transfer the contents into the icing bag.
- Pipe out rings within the template drawn.--> I pipe some dollops the dough resembles a ring
- Cut the frozen sable dough carefully with the respective rings of the dimensions mentioned and place over the piped choux rings. Sprinkle almond flakes.--> I made like my illustration bellow
- Bake at 180C in a pre-heated oven for 20 minutes to half an hour.
- Further dry the choux pastry at 150C until golden brown.
Ingredients: to make pistachio paste
Pista- 50gm--> I use pistachio flour
Water for blanching
Method: to make Pistachio paste
• Blanch the pistachios--> I skip this step because I use pistachio flour
• Peel skin
• Make syrup with water and sugar
• Grind the pistachios into a fine paste using the sugar syrup.
Ingredients:To make Pistachio Mousseline
- Pistachio paste
- Milk-500 ml
- Custard powder or cornflour- 75gm--> I use cornstarch
- Butter soft- 100gm
- Vanilla extract--> I skip this
- I use few drops yellow and green food color (optional)
• Boil milk, pistachio paste, half portion sugar and salt.
• Beat eggs, the remaining portion of sugar and custard powder.
• Once the milk comes to a boil, temper the eggs mixture by adding 1/3 amount first, then add the remaining.
• Whisk well until combined.
• Return back to flame and cook on medium flame till the custard turns thick.
• You could add 2 drops of electric green if you would want to deepen the colour of the custard.
• Once taken off the flame, add butter into the hot custard and mix well.
• Transfer into piping bags fitted with a star nozzle.
How to Assemble Paris Brest!
• Slit open the choux pastry ring.
• Pipe out the pistachio mousseline.
• Close with the top portion of the choux.
• Sprinkle with icing sugar and some pistachio flour.