We felt it was time to try to add video and here’s the first attempt. WARNING: very low tech and echo-y sound but we couldn’t wait any longer so my friend Joe appeared one afternoon with a camera and there we are. Like the blog, the videos are a continual work in progress. Maybe I’ll invest in a microphone!
I chose pate a choux because I had blogged about it (see this post for finished photos of all the preparations). Also, it was an easy demo of an easy preparation I want more people to do for themselves. Steamy recently blogged about it, as have others.
Also, it’s a great recipe for the holidays and entertaining. You can make the dough ahead and refrigerate till you’re ready to bake. They make great canapes. Fill them with a tasty savory or sweet cream. I may make a curried version next time I do them. They’re delicious sweet and awesome deep-fried (what isn’t?).
The last thing I did with the dough was to mix two parts left over mashed potatoes with one part choux (not equal parts like I say in the video!); I shaped them into cakes, dusted them with flour and fried them. Fabulous potato pancakes. (Why do I find myself using the word fabulous with increasing frequency? It’s one of the few words that is sort of automatically italicized. Wonder if it’s a sign of some nefarious change in my psyche.)
How ever you use these, use them. Pate a choux is a great example of how when you know one preparation, you increase your repertoire by a factor of ten. And it also happens to help you think about cooking more clearly, make connections you might not have made before (like this one, which just occurred to me while writing this. Pate a choux is nothing more than a custard you’ve added flour to).
On my tombstone, please: It’s all one thing.
(In-depth discussion and recipe for pate a choux also in my book, Ratio.)