-means cabbage paste
leavening- steam, egg, heat of oven
very neutral- used for savory or sweet
water 16oz
oil 8oz
salt 1 tsp
sugar 1tsp
pastry flour 12oz
eggs 20oz
more or less eggs depending
the darker the roux, the more eggs
in a sauce pan- water, oil ,salt sugar- on high
when boils add flour. whisk to get rid of lumps and switch to a spoon
there should be a skin on the bottom, when this is dark the roux is ready.
the mixture should be doughy
-place the roux in the mixer. with the paddle head
add eggs one at a time until incorporated
the dough will get sticky
a way to tell the dough is done it stretches without breaking.
cream puff piped out
eclair piped out
they are placed into the oven at 450 once they turn brown the temp is lowered to 375
they took about 30min
it is important that they are not taken out too early- they will deflate
Pastry cream
milk 1 qt
sugar 4oz
Vanilla 1 tbsp
eggs 7oz
cornstarch 2.5oz
sugar 4oz
butter 2oz
milk and sugar in a sauce pan- boil
whisk eggs, sugar and cornstarch
temper eggs
bloop bluope
add butter slowly
cool on a sheet pan
skewer the eclairs
Fill the eclairs entirely with pastry cream
freeze them
dip in pate glacier
the glacier does not drip with the eclairs are frozen- or cold
the cream puffs are cut in half
filled with pastry cream
and whipped cream
these have fruit in them.
