Not enough time these days for detailed long posts and it unfortunately won’t get much better in June with all my work travel, but I’m excited to tell you about it (Kenya! Burkina Faso! How fitting that I’m watching the national GeoBee on National Geographic right as I type this). I baked these little chouquettes a couple weeks ago just because. Well, actually I wanted to compare pâte à choux recipes. One recipe was the one I used in my eclairs, the other one is Pierre Hermé’s recipe (yes the famous macaron guy).
Both recipes are actually quite similar, the proportions of milk to water and butter differing only slightly. I couldn’t really tell the difference between the two on taste, but for some reason, a few of PH’s chouquettes came out a little flat, literally. It could be that I was a bit too heavy on the eggwash which prevented their rise. These were the best chouquettes I’d made to date though, golden, just the right puffiness, a nice depth of flavor and a good amount of pearl sugar. Decreasing the amount of salt ever so slightly is the only thing that I would change next time.
Hello! Sorry this is a bit late. Between weekend travels and work projects I did not find the time to post this yesterday. This week’s TWD recipe: Pecan Sticky Buns using Nancy Silverton’s brioche dough.
I’ve talked about this brioche dough before so the recipe didn’t look so scary to me despite the many steps. After three rises, and LOTS of butter, you end up with these lovely little buns. I only made one batch (one pan, seven buns), and drastically cut the amount of butter down like a lot of my fellow bloggers. Definitely not as decadent and sticky but they still tasted pretty darn buttery.
Last weekend, I crossed my first item off my 30 Before 30 list. It felt like a true accomplishment. The recipe for eclairs looked deceptively simple but required much more effort than expected. It’s not just the time needed for each component of the recipe (the dough, the filling, the icing) but also the mental exhaustion from thinking and overthinking about each step. Is my pâte à choux going to rise and puff? Is my crème pâtissière sweet enough, too sweet? Am I putting enough chocolate in the glaçage?
Ever since I started this whole baking experience, my respect for bakers and pastry chefs has been growing by leaps and bounds. With savory cooking you can usually taste and adjust as you go along but with baking and pâtisserie you can’t exactly always do that. I suppose experienced bakers have a feel for what things are meant to look like, and for proportions of sugar to flour to eggs. But as a less experienced baker, there’s only so much you can control and sometimes you just have to trust the recipe, your instincts, your oven.
As I mentioned in my last post, brioche is one of my favorite viennoiseries*. It is a slightly sweet buttery egg-y magnificently textured baked good and can be found at any bakery in France. I love to buy them in mini-loaves, as little brioches au sucre. They make for a wonderful afternoon snack and it is so fun to eat them bit by bit, pulling slightly at the crust and watching the long strands of dough come out.
The brioche gets its texture from a long work-out, either manual (as demonstrated in this video) or from a heavy duty stand mixer. My first attempt at making brioche was passable but not great; the texture was fairly good but the brioche tasted flat and somewhat bland**. This was my very first time using dry active yeast though, so I still considered it a good effort.