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question on Profiteroles dough

BB Jun 10, 2005 06:44 PM

I am making profiteroles for the 1st time, considering 2 different recipes. Thomas Keller uses water as the liquid in his dough, Ina Garten uses milk.

Does anyone know what the difference will be between the two, will one be fluffier/lighter? Any other tips would be greatly appreciated as well. Thanks!

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  1. j
    JK Grence (the Cosmic Jester) RE: BB Jun 10, 2005 07:24 PM

    Use the milk. You'll end up with a richer end product.

    1. c
      Candy RE: BB Jun 10, 2005 07:31 PM

      I have never used anything but water in my choux paste (same thing). You want the finished product to be crisp and I think that milk would make it less crisp. It would be interesting to make side by side recipes and compare. I have never seen a recipe that calls for milk.

      1. b
        Blackbird RE: BB Jun 10, 2005 08:03 PM

        I've tried it both ways, and the milk produces a softer, more tender dough while water produces a crisp dough. I personally prefer the freshness and crispness of the water, but milk dough holds up better if you aren't serving immediately after filling. (Meaning it isn't very crisp to begin with, so there is less crispness lost.) Why can't I stop saying "crisp"?

        1. m
          meta RE: BB Jun 10, 2005 09:02 PM

          Classic profiteroles are made with water. I've never seen a recipe with all milk, but have seen many with both. Flo Braker suggests that the addition of milk is to make a profiterole that will freeze well. Otherwise I'd go with water for crisp ( there's that word again).

          Link: http://www.sallys-place.com/food/colu...

          1. c
            chef x RE: BB Jun 10, 2005 11:59 PM

            I use milk and water. Works out very well. I use oil (any neutral flavored) as well, many recipes call for butter.

            1. l
              Liz RE: BB Jun 11, 2005 01:05 AM

              I've been trying out pate choux recipes lately and every one I've seen has called for water and butter, a little salt, maybe a bit of sugar, flour, and eggs. I don't think milk is a classic ingredient in this recipe.

              3 Replies
              1. re: Liz
                DS RE: Liz Jun 11, 2005 03:03 PM

                Do you have a favorite? I tried the Thomas Keller profiterole recipe last week and thought it came out a bit too eggy. But the chocolate sauce was great!

                1. re: DS
                  Liz RE: DS Jun 12, 2005 02:38 AM

                  My favorites have been from Julia Child's Mastering the Art of French Cooking and, much to my surprise, Joy of Cooking. They're fairly similar in ratios, make nice light puffs, and your beating arm will get a workout and a half making them.

                  For sauce I usually just make a ganache: equal parts bittersweet chocolate and heavy cream melted together.

                  1. re: Liz
                    DS RE: Liz Jun 12, 2005 01:43 PM

                    The Thomas Keller recipe is a little different: 8 oz. (Valrhona) semisweet chocolate, 1 c. heavy cream, and 1/2 c. light corn syrup.

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