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pate a choux

Hi-

I was just watching the cooking channel and saw someone place pate a choux dough inside a square of puff pastry. They then wrapped the puff pastry up around the choux dough. I have to say that it looked fabulous! I tried to google it but found nothing. Does anyone know anything about this? Has anyone tried it?

Thanks

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By Steph648 on Sep 24, 2011 03:13 PM

5 Replies

  1. Or has anyone tried to do this by wrapping the exterior in pie crust? I heard that adds a crispyness to the puff!

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    By Steph648 on Sep 24, 2011 04:41 PM

    1. anything inside the choux? sounds very one-dimensional...

      and if it's basically steaming inside the pastry, how does it crisp or brown?

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      By hotoynoodle on Sep 24, 2011 05:42 PM
      1. re: hotoynoodle

        Yes- they then proceeded to fill it with pastry cream like one would with a regular cream puff. Apparently the pastry bakes together, forming a very crispy exterior.

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        By Steph648 on Sep 24, 2011 05:51 PM
        1. re: Steph648

          lol, i always prefer the filling to the pastry, so not my cup of tea here, but go for it!

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          By hotoynoodle on Sep 25, 2011 11:59 AM

      2. Not puff pastry, but I've make cream puffs with a pate sucree piece on top, rolled out in sugar for extra crunch and then filled from underneath as usual. It makes them look more uniform and the caramelization from the sugar the pastry is rolled in is fantastic.

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        By sarahjay on Sep 24, 2011 08:18 PM
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