RISE & SHINE KAUT43 OKC
Pâte à Choux or simply, Choux pastry, is this wonderfully light pastry dough that is the structure for some of the world’s most loved and recognizable pastries. Everything from “Cream Puffs” (profiteroles) to éclairs. French crullers donuts and beignets, to the towering croquembouches during the holidays and St. Honoré cake for special occasions.
Two other delicious and somewhat familiar treats come from choux pastry and this week on the In The Kitchen With Scotty segment of “Rise & Shine” we’re going knock them out. One is fried and hailing from Mexico and the other is baked, much like profiteroles and of course comes from France: Churros and Gougères!
So what makes the choux pastry perfect for all these treats we enjoy? It’s the light and airy texture that only four basic ingredients can give you: Water, Flour, Butter, and Eggs. You’ll notice there are no leavening agents like baking soda or powder, or even yeast added to a basic choux. The leavening comes from the water that’s in the pastry. When baking or frying steam is created allowing for large hollow tunnels on the interior… thus perfect for this eclairs and cream puffs. The dry crisp exterior with a hollowed out interior, and the adaption to whatever flavors and filling you choose makes this pastry dough and method a genuine classic.
SCOTTY’S CHURROS WITH CHOCOLATE SAUCE
1 cup All-Purpose Flour
4 tablespoons butter
3 large eggs
1 cup water
2 teaspoons vanilla extract
2 teaspoons sugar
1 teaspoon fresh orange zest, microplaned
1 cup sugar + 1 tablespoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” or ground cinnamon
Grapeseed Oil or your choice of vegetable oil for frying
8 ounces semisweet chocolate, roughly chopped up
1 cup heavy cream, scalded hot
1/2 teaspoon Pure Almond Extract
In a bowl add the broken up chocolate. In a sauce pot gently heat the heavy cream and almond extract to scalding (right below a simmer). Stir to prevent scorching on the bottom of the sauce pot. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes. Stir and stir until the ganache comes together. Pour into a warm bowl.
- In a saucepan add the water, 2 tablespoons sugar, butter, and bring to a boil. Reduce the heat and add the flour, mixing quickly to form a ball of dough.
- Remove the pot from the heat and plop the dough into a mixing bowl. Now, you can be a “hero” and use a wooden spoon to hand mix the rest of the steps, but I prefer to pull out my electric hand mixer and let it do the work for me.
- Beat the dough a bit to let out cool down. It will break up and separate so don’t get freaked out about that. Add one egg at a time and mix in thoroughly. Once again every time you add an egg the pastry will break up. Just keep mixing and it will come back together.
- Once you have mixed in al three eggs, add the orange zest and vanilla extract. Mix it the choux dough into a nice smooth mixture. Let the dough rest and cool down a bit more, around 10 minutes.
- While cooling and resting the choux, begin heating your grapeseed oil, about 2” in the pan worth. In a shallow dish combine the 1 cup of sugar and 1 tablespoon of More Than Pumpkin Pie Spice, then mix to combine. Set aside.
- Scoop the dough into a pastry bag with a large star tip. Once the oil is hot, squeeze out a top of dough into the hot oil, around 4-5” long. Fry until golden brown, then flip rover; about 3 minutes on each side.
- Remove the churros from the oil shaking off any drips and place onto a pan lined with paper towel to absorb the excess oil. Dredge the warm churros in the cinnamon-sugar mixture coating them well on all sides.
- Serve the churros on a plate or in a basket with a generous serving of the chocolate sauce “on the side” for dipping. Enjoy!
GOUGÈRES WITH GRUYÈRE AND SMOKED CHEDDAR
1/2 cup water
1/2 cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
Large pinch of ITK’s “Cook’s Line Seasoning” or Kosher Salt
1 cup all-purpose flour
4 large eggs
1/2 cup shredded Gruyère cheese plus extra for sprinkling on top before baking.
1/2 cup shredded smoked cheddar
A pinch of freshly grated nutmeg
1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and Cook’s Line Seasoning and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
2. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. A stand mixer or hand mixer is your friend for this job! Add both kinds of cheese and a pinch of the nutmeg.
3. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size (or larger) mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot. Enjoy!