What are the differences between a choux pastry and a puff pastry?!
Answers:
Choux Pastry:
choux pastry
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also called choux paste, pate à choux and cream-puff pastry, this special pastry is made by an entirely different method from other pastries!. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike!. During baking, the eggs make the pastry puff into irregular domes (as with CREAM PUFFS)!. After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling!. Besides CREAM PUFFs, choux pastry is used to make such specialties as éCLAIRS, GOUGèRE and PROFITEROLES!.
Puff Pastry:
puff pastry
The French call this rich, delicate, multilayered pastry P?TE FEUILLETéE!. It's made by placing pats of chilled fat (usually butter) between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest!. This process, which is repeated 6 to 8 times, produces a pastry comprising hundreds of layers of dough and butter!. When baked, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers!. Puff pastry is used to make a variety of crisp creations including CROISSANTS, NAPOLEONS, PALMIERS and ALLUMETTES!. It's also used as a wrapping for various foods such as meats, cheese and fruit!.Www@FoodAQ@Com
choux pastry
[ shoo ]
also called choux paste, pate à choux and cream-puff pastry, this special pastry is made by an entirely different method from other pastries!. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike!. During baking, the eggs make the pastry puff into irregular domes (as with CREAM PUFFS)!. After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling!. Besides CREAM PUFFs, choux pastry is used to make such specialties as éCLAIRS, GOUGèRE and PROFITEROLES!.
Puff Pastry:
puff pastry
The French call this rich, delicate, multilayered pastry P?TE FEUILLETéE!. It's made by placing pats of chilled fat (usually butter) between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest!. This process, which is repeated 6 to 8 times, produces a pastry comprising hundreds of layers of dough and butter!. When baked, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers!. Puff pastry is used to make a variety of crisp creations including CROISSANTS, NAPOLEONS, PALMIERS and ALLUMETTES!. It's also used as a wrapping for various foods such as meats, cheese and fruit!.Www@FoodAQ@Com
Choux pastry is made from eggs, flour, butter, sugar and is a soft dough, when cooked, has alot of holes on the inside that can be filled (eclairs, cream puffs)
Puff Pastry is made from butter, flour and if a firm dough that must be worked, rotated and rolled every 30 min for 7 times and when baked, creates lots and lots (approx 1k) layers!.Www@FoodAQ@Com
Puff Pastry is made from butter, flour and if a firm dough that must be worked, rotated and rolled every 30 min for 7 times and when baked, creates lots and lots (approx 1k) layers!.Www@FoodAQ@Com