Does anyone know of a french recipe sounds like le petit shoe?!
Does anyone know of a french recipe sounds like le petit shoe?
It was a basic recipe which could be made into several different items
Answers:
'Les petits choux' are choux pastry dainties, savoury or sweet, with predominantly creamed or mousse fillings which can be served either as 'amuses bouches' ('mouth pleasers') or canapé alternatives, when savoury, or rich, sweet and varied sweetmeats. (In many ways you might say that the famous Croquembouche confection is nothing other than an elaborate, architectural scale 'pièce montée' or 'pile-up' of 'petits choux'.)
For 36 petits choux:
150g flour, sifted
100g butter
5 eggs
250ml water
pinch salt
15g icing sugar (for sweet version only)
Pre-heat your oven to 200°C /400°F
Bring the water and the butter to the boil. When boiling, turn in all the flour at once. Mix and work the mixture briskly until the resulting paste begins to detach from the sides of the saucepan and from the spatula.
Take off the heat, cool a little, and then begin to add the eggs, one by one, working the paste very briskly indeed until the egg has completely amalgamated, then add the next egg and repeat, working the paste very briskly each time, until all eggs have been added and thoroughly worked in. Then continue to work for a further 1-2 minutes more to a light glossy paste.
Next, having buttered your baking sheet(s), shape the petits choux with two dessert spoons, quenelle fashion, place them on the baking sheet, a dozen per batch, and bake for 15 minutes. Baking time complete, open the oven door, discreetly pierce the choux crust to let the steam escape and leave them in the oven for a further 3-5 minutes to dry, before taking them out and racking them to cool.
Reheat your oven and repeat the sequence with the other two batches.
When ready to dress them, cut in two, trim the interiors as required, and fill with the creamed or mouse savoury filling of your choice, garnish with finely chopped nuts or a light, slightly tart pear syrup and serve.
The filling variations are just about as limitless as your imagination can dream up.
Good luck!
Source(s):
prof. patissier.
Its Choux (sp?) and it's French for cabbage. Don't know what the specific dish is however, that you talk about.
what you are thinking about is called Sioux pastry. which can be made to produce eclairs, cream puffs, and other light desserts, but i do not have the recipe handy but any cream puff dough will work just fine.
le petit choux = small cabbages, is that what you're talking about?
There's also choux pastry - made with hot water. Used for profiteroles and cream puffs
it could be choux, cabbage or choux pastry - the kind eclairs are made of.
ask again if you want more details and a recipe
That sounds like their french term of endearment; ma petite chou-chou. This is the equivalent of calling one's sweetie, "My little cabbage". Could this be Brussels sprouts?
I learned a bit of french along the way, in high school and later, have been to France, but I really don't know of a french cooking term or recipe with that term in it. I'll be watching for it and can't wait to find out more!