How to use choux pastry to make light and fluffy savory puffs

This is one of the most useful French culinary techniques that we teach in our cooking courses
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now if you’ve been using your de Pryer
recently or if you have one that’s been
gathering this and you’re looking at an
excuse to use it today’s recipe is going
to be perfect for you we’re going to be
learning how to make savory Puffs that
you can flavor with all sorts of thing
that you like it is an easy technique
that you absolutely want to know because
it might save you sometimes when you’re
looking for a pre- dinner appetizer a
little starter that sort of thing so
let’s put the apron on and let’s get
going now to make this sa Puff the
easiest word of course is to use a Sho
paste tree and we’re going to make a
simple one just using water flour butter
and eggs and all it takes is very simple
step when we’ve got a Sho paste we’re
going to flavor it with different things
I’ve got ham here with til and cheese
for blue cheese and here this is a duck
cell of mushroom onion parsley and saute
mushroom all right and now let’s look at
the step to make the shl Tre very simple
so let’s decompose this step number one
very simple you’re going to take a pan
there’s no heat on we’re going to put
the water in here
for the by the
butter then a bit of salt a bit of
pepper and if you want a bit of grated
nutmeg now no need to overdo the
nutmeg just a little bit for the floing
if you want you can skip it all together
once you’re here you turn your head on
medium we’re going to leave that butter
to melt slowly and the water to come to
the boil as soon as the water boil you
turn your heat off and now we’re going
to add the flour all at once and this is
Step number two First Step number one
you melt everything step number two you
add the flour and you create What’s
called the panad okay which is kind of a
that’s going to look like a bit of a
dough bit of a dumpling in French is
called the Panet okay so the heat is off
and I’m going to turn everything and
you’re going to see it’s going to turn
into a coherent bowl of dough so once
the panad is ready you see it’s a
coherent bowl there we’re going to turn
the head back on to medium and gently
you’re going to dry the panad so we’re
going to remove the excess
moisture by turning it and warming it up
on medium to low heat if you’re not sure
use a low heat and you spend two or 3
minutes doing this so typically when
you’re done you’re going to see that the
bottom of your pan you’re going to have
a light coating like this there’s a film
that forms that’s it I’m going to take
this off the pan and transferring
immediately into a cold Bowl so once
your pan has been transferred to bowl
when I’m saying cold I mean room
temperature you’re going to mix it a
little bit to remove the excess of heat
and immediately we’re going to
incorporate the eggs so you beat the
eggs and little bit at a time we’re
going to start to incorporate so you add
a little bit
first you break down everything again
you keep on mixing together first it’s
going to be liquid and then you’re going
to see it’s going to start to be
coherent and make some kind of really
thick
paste all right so keeping you on the
camera there you see look what’s
happening
immediately boom you got again a kind of
a bowl of dough and that’s the sign that
we can add more eggs you add a bit more
and you keep on going until all the eggs
is
depleted there we are I abouted all the
eggs and you see it’s becoming harder
and harder and I’ve got a nice solid D
and we are done these are the Three
Steps step number one you melt the
butter the water you season step number
two you add the flour and make the panad
and step number three you add the eggs
and your SHO pastry is ready from here
what you need to do is add ham duck set
of mushroom cheese to the mixture and
you’re ready to deep fry now before we
deep fry of course you need to know how
much of the extra Flav you can put it is
usually 1/3 so I’ve divided my Su I’ve
got a very very small amount but I’m
going to start here for center with some
ham so I’m going to put my ham in there
okay that’s going to be my ham SE Puffs
and I’m going to incorporate everything
and then reserve it in a bowl okay so
that’s the ham version I’m going to go
ahead with
the version of the duck cell and the
blue cheese exact same process as you
can see very simple you add you mix done
so there we have it very quickly I’ve
created three types of SE puff we’ve got
here ham this is the duck cell of
mushrooms and this is the selon one I’m
going to now warm up my oil on my be
that I’m using here you want to go at
165° C you really want to take it slowly
to allow for the the shoe paste Tre
really to kind of puff up okay that’s
very important and now for the deep fry
process so I always like to use a nice
sturdy spider in here and I’m going to
use two teaspoons to basically scoop out
uh you know teaspoon worth of that that
blovely dough in here some on the side
here so I’ve got this this worth and
know what you’re doing okay plunging
this in there you do a test one first
making sure your temperature in there
stays at around 165 you don’t want to
exceed 170 otherwise it’s going to be
problematic all right almost there
perfect so I’m going to let it puff and
see how it looks like so now that we’ve
passed the 5 minutes Mark you can see it
starts to break open and it really start
to balloon up and this is just a
teaspoon worth so do not be tempted to
make huge ball because you end up with
massive things honestly one teaspoon is
way up so everything is under control
here this is almost ready so when this
is done I’m going to take it out and I’m
going to start to put one two three four
at a time and keep going so there I am I
start to accelerate the process okay I’m
going to to cook everything and then
Reserve everything in the paper towel
when it’s all
ready Oho so finally I’m all done it
took quite some time but look at these
little Puffs I mean these are the one
with the duck cell in there a bit of the
the black marks but I think I want to
open one of these one these are the one
with the ham and I’ve tried one already
and I just want to show you inside look
look at
fluffy oh look at that slightly roasted
ham oh you know what that is good that’s
why not one um I don’t know where the
blue cheese one is gone but I want to
try this one the Duell doesn’t look very
special on the
outside but this is look at
this look at that you’ve got the parsley
I can see the mushrooms in there so if
you’re vegetarian imagine is little puff
beautifully m a much more flavor
wow actually find the cheese one I could
smell it the Stilton can I test it oh
it’s so crispy
H the little clouds oh my goodness let’s
put some more one3 uh in the mixture is
perfect so it’s really subtle you get
this nice beautiful flavor the ham was
great the duck was a bunch of flavor and
the cheese surprisingly was really nice
and discret in the background so what
did you think how easy was this just
knowing how to make a shoe pastry from
scratch you can then pick whatever
flavoring you want and you have plenty
of options to make S these are just for
example you can have spices you can add
herbs you can have different types of
cheese there is no end it’s just your
cravity is going to be the limit really
and that comes down to mastering those
Basics again I don’t need to go on a
website look for a recipe I just need to
know the core stuff that I can use and
reuse again and this is exactly what we
teach at the school so I’ve got a link
in the video description because we do
have a membership now for all the
courses that we have and honestly if you
want to take your cooking a step higher
check this out because we get so much
good content that’s going to be really
help you to take your cooking tun your
hearts I recommend to check it out now I
leave you with that picture of course
and I see you next week for another
video and this time we’re going to go
back into main courses I see you then
bye
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up
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