Basic Professional French Cooking
On www.melaniff.com since 2016
Introduction to Basic Techniques
Session 7
1.Doughs and Batters (Pâtés)
Generally, doughs and batters are composed of flour and various other elements, such as eggs, yeast, water, etc. Each type of dough differs from the others in how it is made and in the end result. Most can be used in both sweet and savory preparations.
Pâte Feuilletée - Puff Pastry - Flour, butter, water, salt
Pastry shells, napoleons, bouchées
Brioche - Risen Yeast Dough - Flour, eggs, butter, milk or water, salt
Served like bread, or wrapped around fillings such as sausage, foie gras, beef fillet, fish pâte
Pâte à Choux - Cream Puff Pastry - Flour, eggs, water, salt, pepper or sugar
Cream puffs, profiteroles, eclairs
Pâte à Foncer - Pie Crust - Flour, eggs, butter, water, salt
Quiches, pies
Pâte à Crêpes - Crepe Batter - Flour, eggs, butter or oil, milk or beer, salt
Crepes )thin pancakes) to be sauced or filled
Pâte à Frire - Deep Frying Batter - Flour, eggs, oil, beer, salt
Coating for beignets, fritters, deep fried fruits and vegetables or seafood, etc.
Pâte à Pâtés - Pâte or Terrine Crust - Flour, eggs, butter or fat, water, salt
Lining and covering molds for patés and terrines
Pâte à Pâte Fraiche - Fresh Pasta - Flour, eggs, oil, salt
Fresh Pasta
2.Pâté à Choux
Pâté à Choux differs from other batters in that the mixture is cooked twice - on the stove while it is being made, and then in the oven or a fryer after it has been formed. The batter contains no leavener, but it puffs up dramatically when cooked because of steam building up inside. Baked pâté à choux shapes become hollow.
Procedure
-Put the water, butter, salt and sugar (if using) in a saucepan. Bring the mixture to a boil, stirring so the butter melts completely.
-As soon as it reaches a boil, take it off heat and add all of the flour at once. Mix immediately and vigorously. Don’t allow the water to boil to long before adding the flour or some of it will evaporate, changing the ration of ingredients.
-Place the pan back over a moderately high flame and beat rapidly with a wooden spatula. The mixture will thicken and dry until it pulls away from the side of the pan and forms a ball. This should only take a few minutes.
-Remove from the heat and transfer the mixture to a clean, cool bowl.
-Add the eggs one at a time, making sure each is fully incorporated before adding the next. The pastry should be firm but smooth. There are three ways to tell when the batter is ready. If a spatula is lifted out of the pan, a ribbon should connect the batter and the spatula. A finger run through the batter should leave a channel which will slowly fill in. Finally, a dollop of batter lifted on a spatula will curl over on itself and form a hook.
-Pâté à Choux is generally piped into the desired shape using a pastry bag. To fill the bag, insert the desired tip and twist the bag just above it so the batter won’t spill out as it’s being filled. Fold the top half of the bag out over your hand and scoop the batter in with a spatula or scooper. When the bag is about half full, unfold the top half and twist in to seal off the top. Squeeze the batter down into the tip.
-The size and the shape of the pipe depend on the dish being prepared, but portions should be evenly sized so they bake at the same time.
- After piping the shapes out, the should be lightly patted in a criss-cross shape with a fork dipped in egg wash. This eliminates large air bubbles to help assure an even, round puff, and the egg wash makes a shiny top.
-Bake at 400 F / 210 C until the tops brown, then lower the oven to 300 F / 160 C. Remove when the puffs are dry and feel light and hollow.
3.Crème Pâtisserie
Crème Pâtisserie is very fragile and susceptible to the growth of bacteria. It is extremely important that precautions are taken to avoid contamination. All pans and utensils should be thoroughly washed and clean. Use only pasteurized milk, and bring it to a boil before using. Make sure that the eggs are fresh and their shells are clean - residue in the shells can get into the egg when it is cracked open. After the crème pâtisserie is made, cool it down as quickly as possible by placing it in a shallow containers in an ice bath. Always keep it refrigerated until needed, and use it on the day it was made.
RECIPES