Pate Chaud Recipes

Steps:

• Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
• Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
• Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
• Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.

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:

• Pate Chaud - Banh Pate So Thursday, March 11, 2010 | 48 comments » Banh Pate So (pate chaud- hot pie) was a common treat my mom made while growing up in Michigan. I remember my mom making dozens for my sisters and I to eat before we left for school and afterwards as snacks before she got home from work. Although not as well known as the banh mi, the other popular French influenced dish, banh pate so is often found at the same delis that sell banh mi. You can use any meat, but we like pork or chicken. You can put as much or as little additional fillings as you like as well. My mom typically made it with plenty of diced onions, but we wanted to clean out our pantry and added some woodear mushrooms and bean thread noodles and chopped celery. My mom made it with puff pastry cups but since puff pastry squares was all that we had, it's more than an adequate substitute. We even made extra which kept really well in the freezer. Just thaw and bake. You never think it was previously frozen. Banh Pate So (Pate Chaud) Printable Recipe •3/4 lb ground pork or chicken •1 medium yellow onion diced •2 tbs fish sauce •1/2 tbs ground pepper •1 package of puff pastry squares or cups (typically 10-12 pastries) •1 egg, beatened for egg wash •1/4 cup wood ear mushrooms, soaked warm water about 10 min and thinly slice (optional) •1/4 cup bean thread noodles, also soaked in warm water about 10 min and cut (optional) •1/4 cup chopped celery or any vegetable you like such as peas or carrots (optional) Allow the puff pastry to defrost in the fridge and preheat oven to 400 degrees. Combine the meat with onions, fish sauce, ground pepper and any veggies you plan to use. Add the meat mixture to one corner. Be careful not to add too much and leave space at the edges to seal the pastry. Brush the edges of the pastry with egg wash and fold it into a triangle. Crimple the edges with a fork to seal. Brush the top of the pastry with egg wash for a beautiful golden color. Finally, poke a tiny slit at the top to allow steam to release and allow the puff pastry to rise. Bake for about 15 minutes or until golden brown.