WEEK 9 - CHOUX PASTE RECIPE


For this entire I would like to share the recipe of do the CHOUX PASTE .

 CHOUX PASTE RECIPE

125gm – Soft Flour

100gm – Butter250ml – Water

3nos – Eggs

½ tbsp – Castor Sugar

¼ tsp – Salt


METHOD

1.      Combine the liquid, butter, sugar and salt in a heavy saucepan. Bring the mixture to a full, rolling boil.

2.      Remove the pan from the heat and add the flour all at once. Stir quickly.

3.      Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

4.      Transfer the dough to the bowl of a mixer. If you wish to mix it by hand, leave it in the saucepan.

5.      With the paddle attachment, mix at low speed until the dough has cooled slightly. It should warm, but not too hot to touch.

6.      At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at once and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.

             
         
           
         (APPENDICES HOW TO DO CHOUX)





 

Comments

Post a Comment

Popular posts from this blog

INTRODUCTION OF GARDE MANGER - WEEK 1

Image
 Hello guys, we meet again in this semester. For this semester I want to share to you about my subject for this semester its is Garde Manger.  For the first week our chef just introduce about that subject, assessment and He ask us to do the task its present about the equipment and utensils that use in Garde Manger and the rules in the kitchen and the last task that chef ask us to do is cleaning the kitchen. About Garde Manger  Garde Manger is a cook who specializes in the preparation of cold foods (such as meats, fish, and salads). Assessment for this subject Assignment 1 – Individual (10%) Assignment 2 – COD Evaluation (10%) Assignment 3 – Mid Term (10%) Assignment 4 – ATP (10%) Assignment 5 – Weekly & COD Report (20%) Final Exam     - Individual (40%) Tool and equipment for garde manger ·          Chiller ·       ...
Read more

WEEK 10 - KIWI COULIS, CHOCOLATE SAUCE AND CARAMEL SAUCE

Image
For the new of this I would like to share how to do 3 types of sauce it is Kiwi Coulis, Chocolate Sauce and Caramel Sauce that can be served with Muffin or Crepe. KIWI COULIS RECIPE 2 tsp (30ml) – Cornstarch ½ cup (125ml) – Water ¼ cup (60ml) – Sugar 2 cups (32tsp, 500ml) – Kiwis METHOD 1.       Blend cornstarch with a little water and set aside 2.       In a saucepan, boil the water, sugar and kiwis for about 5 minutes 3.       Add the cornstarch and boil for 1 minute 4.       Run through the blender, then strain to get a smoother coulis. CHOCOLATE SAUCE RECIPE ¾ cup – White Sugar 1 ½ cup – All-purpose Flour ½ cup – Unsweetened Cocoa Powder 1 ¼ cups – Milk 2 tbsp – Butter ½ tsp – Vanilla Extract (or more) 1 tiny pinch salt METHOD 1.       Place sugar, flour and cocoa powder into a bowl. Whisk together to remove lu...
Read more