La pâte à choux

Some weeks ago Gia at Cooking smart asked me about Swedish éclair recipes. At first, I did not know what an éclair was. I went searching and soon enough found that Petit choux, Profiteroles, and Cream Puffs are pretty much the same. I had eaten them but never cooked them myself - until now.

Once, one of my sisters-in-law cooked them. She made a filling of genuine Swedish Caviar, [from siklöja (Coregonus albula) fished in North of gulf Bothnia, Norrbotten, North of Sweden]. They were served as a side dish and not as a dessert.

Who came up with such an idea in the first place? Cooking dough in a saucepan!

Pâte à Choux - which translates to "chou pastry" is not too complicated, but has to be done right, otherwise you end up with a terrible mess.















INGREDIENTS:
Makes 15

* 3 dl (300 ml) water
* 100 g butter
* 2 dl (200 ml) flour
* 3 eggs

FILLING I:
* 2 dl (200 ml) whipping cream
* 2 bananas

GARNISH:
* powdered sugar
* lemon juice
* 50 g melted dark chocolate

OR

FILLING II:
* 2 dl whipping cream
* raspberries

GARNISH:
* powdered sugar

METHOD:
1. Preheat oven to 200°C [400°F].
2. Bring water and butter to the boil.
3. Stir down flour beating vigorously with a wooden spoon until the mixture forms a ball.
4. Allow to cool.
5. Add the eggs, one at a time, allowing them to incorporate each time. Best done with an electric mixer, because the batter separates and looks like a mess each time the eggs are added. Do not worry, it will come back together and be smooth and shiny.
6. Spoon the dough into a piping bag.
7. Squeeze into ovals (this can be tricky with a sticky dough) onto a wax paper-lined baking sheet.
8. Bake in the centre of the oven for about 20 minutes.
9. Allow to cool.

FILLING I:
When ready to fill, melt chocolate, whip the cream, and mash the bananas. Mix powdered sugar with some lemon juice. With a serrated knife, cut upper third from each puff. Fill them with mashed bananas and whipped cream; recap with the top. Glaze and drizzle with melted chocolate, if desired.

FILLING II:
Whip the cream, mash the raspberries and mix carefully with cream. Cut upper third from each puff. Spoon the raspberry cream into a piping bag. Fill the pastrys. Sprinkle with powdered sugar.

For best results, use puffs within 24 hours, or wrap airtight and freeze.

You may use two tablepoons instead of a piping bag: With one spoon, scoop up about 2-3 tablespoons batter for a large puff. With other spoon, push batter off first spoon and drop onto the prepared baking sheet. Place about 5 cm (2 inches) apart.

Not sure about the dough? Watch an excellent video (3 min. and 43 sec.) from Video Jug 4 How to make Pâte à Choux .