Christmas baking is wonderfully predictable. We love shortbread cookies, Nanaimo bars, butter tarts and fruitcakes. But if you have a hankering for something different think about making Pate a choux. The Christmas wreath is especially apt for the season.
The choux puffs can be made in advance and frozen. Pull them out and crisp them up in a moderately hot oven when you are ready to serve.
Basic Pate a choux
- 1/4 c.+2 tbsp. water 90 mL
- 1/4 c.+2 tbsp. milk 90 mL
- 1/4 c.+2 tbsp. butter 90 mL
- 1/2 tsp. sugar 2 mL
- 1/2 tsp. salt 2 mL
- 2/3 c. all-purpose flour 150 mL
- 3 large eggs
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Add water, milk, butter, sugar and salt to a medium-sized saucepan. Bring to a boil. Then add flour all at once. Beat with a wooden spoon or hand mixer on low until it is very smooth. Cook a couple of minutes to evaporate any water. Set aside for two or three minutes to cool.
Beat in eggs one at a time until smooth. Make sure the mixture is smooth before adding next egg. Beat the dough until smooth. It is now ready to pipe onto the baking sheet.
Bake at 375 F (190 C) for 30 minutes. After 30 minutes, poke a hole in the bottom of each with the tip of a sharp knife and return to oven for five more minutes with the door slightly ajar. Turn off the oven and let cool in the oven with the door ajar.
White Chocolate and Pistachio Profiterole Wreath
- 2/3 c. pistachio nuts, lightly toasted 150 mL
- 3/4 tsp. grapeseed or canola oil 3 mL
- 1 1/2 c. milk 375 mL
- 3 egg yolks
- 1 tbsp. cornstarch 15 mL
- 5 oz. couverture white chocolate, chopped 140 g
- 1 recipe Pate a choux
- 8 oz. couverture white chocolate250 g
- chopped pistachios, silver dragees, crystallized rose petals, chopped pearl sugar, edible gold or silver foil or any other cookie decorations you choose
To make the pastry cream filling, place toasted pistachios and oil into a small food processor. Blend into a smooth paste, about four to five minutes. Combine pistachio paste and milk in a saucepan and bring to a simmer. Whisk together egg yolks and cornstarch.
Temper the yolks by gradually whisking about half of the hot milk mixture into them. Then add back the warmed egg mixture to the saucepan and whisk. Continue to cook, whisking, until it boils and thickens, about one to two minutes. Pour hot pistachio mixture over five ounces (140 g) chopped white chocolate and whisk to melt.
Cover and refrigerate until set, one to two hours or overnight or until needed. Place a piece of plastic kitchen wrap on the surface to prevent a skin from forming. When ready to fill choux puffs, transfer pastry cream to a piping bag with a one-half inch (one centimetre) round nozzle.
To make the profiteroles, transfer Pate a choux dough to a piping bag and pipe three-quarters of the mixture onto parchment lined baking sheets into one inch (2.5 cm) balls leaving about two inches (four cm) between each. Pipe remaining mixture into half inch (1.5 cm) balls, leaving about one inch (2.5 cm) between each. Bake using directions in Pate a choux recipe.
Cool on wire rack.
If choux puffs have softened because they were made in advance, heat in oven at 350 F (180 C) until crisp, about five minutes, then cool. Pipe pastry cream through hole cut in base with the tip of a sharp knife until full.
To make the melted chocolate for decorating the choux puffs, bring a saucepan of water to boil. Remove from heat, place white chocolate in a heatproof bowl over the saucepan, not touching the water, and stir until chocolate is half melted. Take off the hot water and continue stirring until melted. If chocolate firms, return to simmering water. A double boiler works well for melting the white chocolate.
Build the wreath by arranging larger choux puffs into a 12 inch (30 cm) circle, then add another circle of puffs inside. Add more on top as you wish.
Dip choux puff tops into melted chocolate and immediately dip in sugar pearls, rose petals, mini silver dragees or chopped pistachios. Some can be left with plain chocolate, or drizzled with white chocolate instead. Repeat with smaller puffs and layer on top, set aside until chocolate sets and serve. The profiterole wreath is best served within a couple of hours.
Gougeres
- 1 recipe Pate a choux
- 1 c. grated gruyere, divided 250 mL
Make the Pate a choux and add 2/3 cup (150 mL) of grated gruyere. Pipe or drop from teaspoons into small rounds. Flatten any points with a damp finger. Sprinkle each with the remaining gruyere.
Bake as directed in Pate a choux recipe.
Serve. Can be frozen baked for up to three months. Crisp in a 350 F (180 C) oven for five or more minutes before serving.
Danish Puff
Base:
- 1 c. all-purpose flour 250 mL
- 1/2 c. butter, softened 125 mL
- 2 tbsp. water 30 mL
Topping:
- 1 recipe Pate au choux with 1 tsp. almond extract 5 mL
Vanilla glaze:
- 1 1/2 c. powdered sugar 375 mL
- 2 tbsp. butter, softened 30 mL
- 1/2 tsp. vanilla 2 mL
- 1 to 2 tbsp. warm water or milk 15 to 30 mL
- garnish with 1 c. sliced almonds, toasted 250 mL
Preheat oven to 350 F (180 C).
Place flour in medium bowl and cut in softened butter, using pastry blender, until particles are size of coarse crumbs. Sprinkle water over mixture and toss with fork.
Gather pastry into a ball. Divide in half. Pat each half into 12 x 3-inch (30 x 7.5 cm) rectangle, about three inches (7.5 cm) apart on ungreased cookie sheet.
Make Pate a choux with almond extract added. Spread this evenly over the two bases.
Bake about one hour or until topping is crisp and brown. Remove from sheet pan to cooling rack. Cool completely.
In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry. Sprinkle with nuts. Slice on a slight diagonal to serve.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
