pate a choux
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?
Or has anyone tried to do this by wrapping the exterior in pie crust? I heard that adds a crispyness to the puff!
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.
I just saw an episode of Unique Sweets on Cooking Channel and saw the same thing. I believe it is from the Clear Flour Bakery in MA. Can't find any website with a recipe though. I guess you just wrap a piece of puff pastry around some choux and hope for the best.
I was reading Bouchon Bakery tonight and they recommend making a thin piece of sugar cookie dough and laying it atop the pate a choux before baking, for reasons like sarahjay has described here,