Pate A Choux With Tofu Cream Filling Recipes

Steps:

• Make the Pastry:.
• Sift the flour and set aside.
• Combine milk, water, salt, sugar and butter and bring to a boil.
• Once boiled, turn the flame off and add the flour and stir.
• Turn the heat back on and stir until the dough pulls away from the sides of the pot.
• Transfer to a mixer with a paddle attachment and mix on medium speed adding the eggs one at a time.
• Pipe out into desired shape and brush with milk or eggwash.
• Bake at 350 F for 10 minutes and then lower the temperature to 325 F for 15 to 20 minutes with the vent open to dry the choux out further.
• Note: Use milk to adjust the consistency of the batter if it is too thick.
• Filling Directions:.
• In a blender, puree the tofu (House Food Organic Soft Tofu) and rum together until creamy and set aside.
• In a pot, whisk together the brown sugar, instant coffee, vanilla bean puree and coconut milk. Let simmer.
• In another bowl, bloom gelatin. Add to simmered ingredients.
• Add chocolate chips and mix until melted.
• Remove pot from the heat and fold in tofu cream.
• Let set and use as needed.
• Assembly:.
• Split the cream puffs horizontally and gently pull out any soft dough from the centers.
• Spoon the pastry cream into the puffs. Refrigerate until set, about 10 minutes. Serve.

Steps:

• Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
• Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
• Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

Steps:

• Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

Steps:

• Combine water, butter, sugar, and saltin a medium saucepan over medium-highheat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour.When flour is combined, return to heat. Thismixture is called a panade. Dry the panadebystirring constantly for 4minutes. It isready when it pulls away from the sidesand a film forms on the bottom of the pan.
• Transfer panade to the bowl of an electric mixer fitted with the paddle attachment,and mix on low speed, about 2minutes,until slightly cooled. Add the eggs one at atime on medium speed, letting each oneincorporate completely before adding thenext. Add the last egg a little at a time until the batter is smooth and shiny. Test thebatter by touching it with your finger andlifting to form a string. If a string does notform, the batter needs more egg. If youhave added all the egg and the batter stilldoesn't form a string, add water 1 teaspoon at a time until it does.
• The batter may be used immediately orstored in an airtight container in the refrigerator for up to 2days. To use chilled,remove from the refrigerator, and stir tosoften before filling piping bag.