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CrêpesCrumbleDecor

Pate_à_Choux

Puff_Pastry

Tartes

PancakesGrahamMorte Sweeet >>

1000_Feuilles

Brisee

  Petit_BeurrePastillage

Savory >>

Berry Napo 

Chocolate

 StrudelSableusePlastic_Choco

Variations

Kiwi Tart

Sucrée

 Streusel  

Tatin

 
      
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SWEET WORK SAVORY WORK  VARIATIONS

 Croquembouches

 Eclairs

 Paris Brest

 Pont Neuf Cream

 Profiteroles

 Saint Honoré

 Eclair Wellington (mini)

 Friters ou Beignets Jalapeno

 Gougères

 Pommes Dauphines

 Popovers     

 
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  PATE A CHOUX
 1  pint  (450gm) Water

Pièces Montées Bretonnes

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Croquembouche 40 pple

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Valentine's Samplers

 

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 1/2 lb  (225 gm) Butter
 10  gm  Salt
 30  gm  Sugar
 1  nail  Grated Nutmeg
 1/2 lb  (225 gm) AP Flour
 8   Whole eggs
   
1. In a pot bring water, salt and sugar into a boil

2. Add the flour and using a wooden spatula, mix well

3. Kepp cooking on low heat, stirring well for about 1 min or so

4. Pour the mix into a bowl (or Kitchenaid) and start adding the eggs one by one stirring firmly

5. Homogenize the mix until it becomes very smooth and almost runny

6. Fill a pastry bag with a 1/3" diameter piping tip, of this mix, start dressing the pate a choux on a baking sheet (directly if non stick or on parchment paper.

7. Break one egg into a glass with a pinch of salt; mix well with a fork

8. Using a brush, ightly glaze each choux of this eggwash.

9. Then by using the same fork, mark the top of each choux

10. Preheat the oven to 300F 

11. As soon as you close the oven behind the choux, select the oven at 275F and let bake for about 30 min

12. VERY IMPORTANT. Do not open the oven until the choux rise and turn into golden color;

 Otherwise they would collapse.

  
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 Crumble layer

 160 gr Butter
 200 gr  10 X
   
 400 gr AP flour
 100 gr Blanched Almond Flour
 8 gr Fleur de sel
   
 160 gr Brown butter
 40 gr water

|  PATE A CHOUX   |  VARIATIONS  | 

| Carolines | Choux | Croquembouche | Eclairs | Glands | Gougeres | Noix_Japonaise | Panade | fritters | Paris_Brest | Tarte_Pont_Neuf | Profiteroles | Religieuses | Saint_Honoré | Salambos |

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Croquembouche 60 pple

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Croquembouche Race Car

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Saint Honoré

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 POPOVER
 
 32   eggs
 4  qt 
 milk, warmed
 16  Cups flour
 ½  Cup  salt   (heaping)
    
1.    whisk eggs until frothy and add milk
 
2.   sift flour with salt and add to egg mixture
 
3.    use batter when at room temp or slightly warm
 
4.   heat popover pan in 350ºF oven
 
5.   spray with vegalene, fill with batter three fourths full, top with cheese and bake for 50 minutes, rotating pan after 15 minutes of baking 

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PROFITEROLES

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Assorted Mignardises
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Eclairs | Glands | Religieuses | Noix Japonaises

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CENTER TABLE
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Caramelized Choux
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For another table

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