Choux Pastry

Choux Pastry

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Description

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. P te choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honor cake, Indonesian kue sus, and goug res. It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast.show more

Product details

  • Paperback | 68 pages
  • 152 x 229 x 4mm | 113g
  • Loc Publishing
  • United States
  • English
  • 6135740768
  • 9786135740769