Go to the Recipe: Crullers
Going to have try my hand at these this weekend and the piping variations tip is really helpful to me.
EDIT: I did try it this past weekend - a better result than my previous efforts to pate a choux.. I feel like I'll be able to use this for other things...
Thanks for another great video CHEFSTEPS crew. Wondering what would change if one wanted to make Churros? Other than piping into a different shape? Not sure if the dough in this recipe would be a staight up swap.
It is the same dough for churros. Traditionally you pipe directly into the hot oil and slice off at the piping tip when desired length is reached. Fry until a deeper golden brown and toss into cinnamon and sugar after a quick drain. I usually do a 10/1 cinnamon sugar mix by volume.
The mixer method is illustrated in the Parisian gnocchi recipe:
www.chefsteps.com/activities/foolproof-parisian-gnocchi
What if you were to pipe, freeze and then fry direct from freezer later?
What would be the trade offs? Less rise/expansion?
Would you recommend letting it thaw before frying?
Not sure how they fry from frozen. Usually you would bake choux pastry first, then freeze. These being fried changes things. You can pipe and freeze for sure. I would recommend thawing first but worth a shot to try it frozen. My assumption would be that it would fry unevenly.
Thanks Matthew.
Comparatively speaking, what would be the result of baking choux from frozen?
I would fear the hollowness would be reduced. Baking them perfect before freezing is the move. Then refresh in the oven before using. Pate a choux needs TLC from the beginning to the end. Keeping them hollow and crisp is an art form. Maybe some day we can give more insights into baking pate a choux.
Would this choux batter recipe work for making cream puffs, and to bake instead of fry?
Yes, although adjusting the batter for baking may be called for. Baking pate a choux is another animal and requires the user to pay more attention and give more care to the product.
Sounds like a great opportunity for a video featuring the Home Control Freak AND the Joule oven Fingers crossed coming soon cream puff video!
Mini ones are better than the big boys.
WOW, that is the shxt!
Well done
If you were to double the batch could you simply refill the piping bag with tempered batter, or would it be better to fill multiple bags?
hello!
Can't save recipe or print it with a picture. Can this be fixed, please?
I 100% am going to make these! I really wish the Control Freak was available in New Zealand, though. You would think being an Aussie company, it would be. :'-(
