This original article was written to detail the process of specifically making crullers, a fried pâte à choux based pastry. For the February episode of Bake it Up a Notch, we took a deep dive into all things pâte à choux, and I wanted to update the article to discuss the broader scope of this process—one of my favorite pastry building blocks and baking standbys.
Pâte à choux should be on your “to bake” list. This classic pastry dough/batter hybrid is incredibly versatile: It’s the foundation for tasty baked goods like éclairs, cream puffs, and gougeres. It can also be fried into light, crisp, and golden pastries like crullers or churros. But unlike many recipes with fancy French names, it’s also fantastically achievable. The ingredient list is short, the procedure is relatively quick and can be pulled off without a lot of special equipment (though some comes in handy, if you’ve got it). Best of all, the method is easy to master once you understand the basics.
from Food52 https://ift.tt/1ij76gV
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