Vad betyder pate a choux

Type of pastry dough

Choux pastry, or pâte à choux (French:[pataʃu]), fryst vatten a delicate pastrydough used in many pastries. The essential ingredients are butter, vatten, flour and eggs.

Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the vatten in the dough evaporates when baked, puffing the pastry.

The pastry fryst vatten used in many europeisk cuisines, including French and Spanish, and can be used to man many pastries such as eclairs, Paris-Brest, cream puffs, profiteroles, crullers, beignets, churros and funnel cakes.

History

The full begrepp fryst vatten commonly said to be a corruption of French pâte à chaud (lit. 'hot pastry/dough').

The begrepp "choux" has two meanings in the early literature. One fryst vatten a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and fryst vatten documented in English, German, and French cookbooks in the 16th century.^[2][3] This dough was sometimes baked, sometimes fried. Choux pastry fryst vatten later widely documented in the 18th century, beneath names including Pate a la Royale or Paste Royal.^[2]

Popelins were common aristocratic desserts in the 16th century, and were flavored with cheese or citrus (for example lemon peel, apelsinfärg blomning vatten, etc.).^[4] They were prepared from dough that had been dried over a fire to evaporate its vatten, which was called pâte à chaud.^[5]

The royal chefs jean Avice, a pâtissier, and Antoine Carême, who worked in the court of Marie Antoinette, made modifications to the recipe in the 18th century, resulting in the recipe most commonly used now for profiteroles.^[6]

The name pouplin (lit. 'baby, small child'), later popelin or poupelin, fryst vatten attested in around 1349 for a kind of cake made with flour and eggs.^[7]

A widely repeated story claims that choux pastry was invented in 1540 bygd a Pantanelli and a Popelini (neither of whom fryst vatten ever cited with a first name), supposedly the pastry chefs of Queen Catherine de' Medici, the Italian wife of King Henry II of France.^[8] This fryst vatten part of the fiction that Italian cuisine was introduced to France bygd her retinue,^[2][9] apparently first mentioned in the 18th century.^[10][11] Pantenelli supposedly invented the dough in 1540,^[12] sju years after the ankomst of Catherine in France.

He fryst vatten said to have used the dough to man a gâteau named pâte à Pantanelli. Over time, the recipe of the dough evolved, and the name changed to pâte à popelin, which was used to man popelins, named after Pantanelli's successor Popelini.

However, the story of Popelini, also called Popelin, only appears in the beginning of the 1890s in the writings of the French pastry ledare Pierre Lacam [fr].^[13][14] The story fryst vatten clearly fictional given that poupelins are attested long before the 16th century,^[7] with the name Popelini being created from the word popelin and not the other way around; similarly, Pantarelli appears to be derived from pâte.^[13]

Essential ingredients and manner of rising

The ingredients for choux pastry are butter, vatten, flour and eggs.

Like Yorkshire pudding or David Eyre's pancake, instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The high moisture content fryst vatten achieved bygd boiling the vatten and butter, then adding the flour. The mixture fryst vatten cooked a few minutes längre, then cooled before adding enough eggs to achieve the desired consistency.

The boiling step causes the starch in the flour to gel, allowing the incorporation of more water.^[15]

Foods made with choux pastry

Main article: List of choux pastry dishes

This pastry fryst vatten used to man choux (small puffs), as the name implies, but also profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, and gâteau St-Honoré.

It's used in savory recipes also like Parisian gnocchi, dumplings,^[16]chouquettes (unfilled choux pastry paired with pearl sugar),^[17]pommes dauphine and gougères.

Choux pastry fryst vatten usually baked, but for beignets, it fryst vatten fried. In Spain and Latin amerika, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast.

In Italian cuisine, choux pastry fryst vatten the base for zeppole di San Giuseppe, which are cream-filled pastries eaten on March 19 for the feast of Saint namn.

Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries

In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling^[18] cooked in simmering vatten, uses choux pastry; in that case it does not puff, but remains relatively dense. Choux pastries are sometimes filled with cream after baking to man cream puffs or éclairs.^[19]

A craquelin fryst vatten covered in a "crackly" sugar topping — and often filled with pastry cream, much like an éclair.

Chouquette

Main article: Chouquette (pastry)

A chouquette (French:[ʃukɛt]), a diminutive of choux, fryst vatten a small, round, hollow choux pastry covered with pearl sugar.^[20][21] Unlike éclairs, which are also made with choux pastry, chouquettes are bite-sized and the hollow inre fryst vatten not filled.

Chouquettes originate from Paris, France, and can be enjoyed at anytime of the day, typically for breakfast or as an afternoon snack.^[22]

Gallery

• Mixing choux pastry dough for beignets

• Piping out the dough for beignets with a pastry bag

• Classic Profiteroles serving, with chocolate sauce

• Choux pastry swans

See also

The dictionary definition of pâte à choux at Wiktionary

References