Savoury choux pastry puffs 3 flavors

now if you've been using your de Pryer recently or if you have one that's been gathering this and you're looking at an excuse to use it today's recipe is going to be perfect for you we're going to be learning how to make savory Puffs that you can flavor with all sorts of thing that you like it is an easy technique that you absolutely want to know because it might save you sometimes when you're looking for a pre- dinner appetizer a little starter that sort of thing so let's put the apron on and let's get going now to make this sa Puff the easiest word of course is to use a Sho paste tree and we're going to make a simple one just using water flour butter and eggs and all it takes is very simple step when we've got a Sho paste we're going to flavor it with different things I've got ham here with til and cheese for blue cheese and here this is a duck cell of mushroom onion parsley and saute mushroom all right and now let's look at the step to make the shl Tre very simple so let's decompose this step number one very simple you're going to take a pan there's no heat on we're going to put the water in here for the by the butter then a bit of salt a bit of pepper and if you want a bit of grated nutmeg now no need to overdo the nutmeg just a little bit for the floing if you want you can skip it all together once you're here you turn your head on medium we're going to leave that butter to melt slowly and the water to come to the boil as soon as the water boil you turn your heat off and now we're going to add the flour all at once and this is Step number two First Step number one you melt everything step number two you add the flour and you create What's called the panad okay which is kind of a that's going to look like a bit of a dough bit of a dumpling in French is called the Panet okay so the heat is off and I'm going to turn everything and you're going to see it's going to turn into a coherent bowl of dough so once the panad is ready you see it's a coherent bowl there we're going to turn the head back on to medium and gently you're going to dry the panad so we're going to remove the excess moisture by turning it and warming it up on medium to low heat if you're not sure use a low heat and you spend two or 3 minutes doing this so typically when you're done you're going to see that the bottom of your pan you're going to have a light coating like this there's a film that forms that's it I'm going to take this off the pan and transferring immediately into a cold Bowl so once your pan has been transferred to bowl when I'm saying cold I mean room temperature you're going to mix it a little bit to remove the excess of heat and immediately we're going to incorporate the eggs so you beat the eggs and little bit at a time we're going to start to incorporate so you add a little bit first you break down everything again you keep on mixing together first it's going to be liquid and then you're going to see it's going to start to be coherent and make some kind of really thick paste all right so keeping you on the camera there you see look what's happening immediately boom you got again a kind of a bowl of dough and that's the sign that we can add more eggs you add a bit more and you keep on going until all the eggs is depleted there we are I abouted all the eggs and you see it's becoming harder and harder and I've got a nice solid D and we are done these are the Three Steps step number one you melt the butter the water you season step number two you add the flour and make the panad and step number three you add the eggs and your SHO pastry is ready from here what you need to do is add ham duck set of mushroom cheese to the mixture and you're ready to deep fry now before we deep fry of course you need to know how much of the extra Flav you can put it is usually 1/3 so I've divided my Su I've got a very very small amount but I'm going to start here for center with some ham so I'm going to put my ham in there okay that's going to be my ham SE Puffs and I'm going to incorporate everything and then reserve it in a bowl okay so that's the ham version I'm going to go ahead with the version of the duck cell and the blue cheese exact same process as you can see very simple you add you mix done so there we have it very quickly I've created three types of SE puff we've got here ham this is the duck cell of mushrooms and this is the selon one I'm going to now warm up my oil on my be that I'm using here you want to go at 165° C you really want to take it slowly to allow for the the shoe paste Tre really to kind of puff up okay that's very important and now for the deep fry process so I always like to use a nice sturdy spider in here and I'm going to use two teaspoons to basically scoop out uh you know teaspoon worth of that that blovely dough in here some on the side here so I've got this this worth and know what you're doing okay plunging this in there you do a test one first making sure your temperature in there stays at around 165 you don't want to exceed 170 otherwise it's going to be problematic all right almost there perfect so I'm going to let it puff and see how it looks like so now that we've passed the 5 minutes Mark you can see it starts to break open and it really start to balloon up and this is just a teaspoon worth so do not be tempted to make huge ball because you end up with massive things honestly one teaspoon is way up so everything is under control here this is almost ready so when this is done I'm going to take it out and I'm going to start to put one two three four at a time and keep going so there I am I start to accelerate the process okay I'm going to to cook everything and then Reserve everything in the paper towel when it's all ready Oho so finally I'm all done it took quite some time but look at these little Puffs I mean these are the one with the duck cell in there a bit of the the black marks but I think I want to open one of these one these are the one with the ham and I've tried one already and I just want to show you inside look look at fluffy oh look at that slightly roasted ham oh you know what that is good that's why not one um I don't know where the blue cheese one is gone but I want to try this one the Duell doesn't look very special on the outside but this is look at this look at that you've got the parsley I can see the mushrooms in there so if you're vegetarian imagine is little puff beautifully m a much more flavor wow actually find the cheese one I could smell it the Stilton can I test it oh it's so crispy H the little clouds oh my goodness let's put some more one3 uh in the mixture is perfect so it's really subtle you get this nice beautiful flavor the ham was great the duck was a bunch of flavor and the cheese surprisingly was really nice and discret in the background so what did you think how easy was this just knowing how to make a shoe pastry from scratch you can then pick whatever flavoring you want and you have plenty of options to make S these are just for example you can have spices you can add herbs you can have different types of cheese there is no end it's just your cravity is going to be the limit really and that comes down to mastering those Basics again I don't need to go on a website look for a recipe I just need to know the core stuff that I can use and reuse again and this is exactly what we teach at the school so I've got a link in the video description because we do have a membership now for all the courses that we have and honestly if you want to take your cooking a step higher check this out because we get so much good content that's going to be really help you to take your cooking tun your hearts I recommend to check it out now I leave you with that picture of course and I see you next week for another video and this time we're going to go back into main courses I see you then bye [Music] up [Music] my don't leave me [Music] [Music]

Channel: French Cooking Academy

Views: 15,017

Keywords: french food, french food recipes, french cooking video, French cuisine, cooking techniques, culinary education, recipe tutorials, classic dishes, french cooking, chef stephane, French Cooking Academy, french cookbook, french recipes

Id: LjdG9zvORkg

Length: 8min 29sec (509 seconds)

Published: Fri May 03 2024