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