Followed this recipe, except I did the first rise as a conventional “double in size” rise. Had to lower the heat on the burner to medium-low if I didn’t want the muffins to burn.
I read an article on serious eats about making choux pastry, and I decided I’d give it a try.
I used the recipe from “Patisserie” by Phillipe Urraca and it went well, if a bit complex.
- 125g water
- 125g milk (I added 140, don’t ask)
- 125g butter
- 1/2 salt
- 150g flour
- 5 eggs
Whisk flour and salt together. Cube butter, place in sauce pan with milk and water, bring to a boil. Take off the heat and add dry mixture. Place back on heat and continue to stir until it forms a ball and leaves a glaze on the pan. Move to stand mixer and add eggs one at a time mixing between adds. Pipe onto cookie sheets and bake.
The bake as directed is pretty complex.
Heat oven to 430.
Place pan in oven, turn off heat, set timer for 10 minutes.
After 10 minutes, turn oven on to 340 and set timer for 25 minutes (recipe recommends 20-30, I split it down the middle based on how I feel my oven bakes).
And… it worked. I meant to make cream puffs, but the pastries were too small and I ended up with profiteroles.
- 2T cocoa powder
- 2T olive oil
- 2T boiling water
- 1 cup sugar
Filled with Boston Cream Filling
- 1⁄2 cup sugar
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon salt
- 2 cups milk
- 4 egg yolks
- 1 teaspoon vanilla
This thickened really fast. You need to take it off the heat once you get the first hint of thickening otherwise you will be stirring to get rid of lumps forever.
“I thought you had enough flour! Why are you buying more flour?!?”
Well, when I went to Seattle to visit friends, I made wiggs with garlic powder and Bob’s Red Mill whole wheat pastry flour. I went to the supermarket, and they had the same flour, so I thought I’d make wiggs again. Only this time, I was going to add the sugar (sugar and garlic powder is a no), and I decided I’d add ginger, along with allspice and cloves.
Put yeast in the bottom of a bowl, then add a pound of flour, add 1/2 teaspoon of salt, half a Tablespoon of ginger, a teaspoon of allspice and a half teaspoon of cloves. Whisk together.
Cream 6T butter with 4 ounces of sugar, then add an egg and mix.
Add the flour and wonder why the dough won’t come together. Right, add 300mL of milk. Dough was a little loose, so I floured the counter and got it a bit stiffer.
Rose for 2 hours at 82 degrees, then rolled into 2 oz. balls, placed on a cookie sheet and quartered. Allow to rise for another hour, then bake for 25 minutes at 375.
- 16 lbs flour
- 4 qts sour milk.
- 7 1/2 lbs sugar.
- ¼ lb ammonia.
- 4 lbs butter and lard.
- 3 ozs soda.
- 3 pts eggs.
- 3 lbs cocoanut
Drop with the machine; or with bag and tube.
- 16 lbs flour.
- 2 qts water.
- 10 1bs sugar.
- 1 1/2 ozs ammonia.
- 10 eggs.
- 1/2 oz oil lemon.
- 4 1/2 lbs butter and lard.
rollout thin; cut the size of a half dollar; or cut them in bits the size of a marble, making them flat on the pan with the hand; bake in a cool oven.
Anonymous (1833). Modern confectionary ; containing receipts for drying and candying, comfits, cakes, preserves. London, England: Henry Mozley and Sons.
Babette, Aunt (1893). “Aunt Babette’s” cook book : foreign and domestic receipts for the household : a valuable collection of receipts and hints for the housewife, many of which are not to be found elsewhere. Cincinnati : Bloch Pub. and Print. Co.
Clermont, B. (1812). The Professed Cook; Or, The Modern Art of Cookery, Pastry, & Confectionary made plain and easy. London, England: C. Richards and T. Simpson.
Crowen, T.J. (1866). Mrs. Crowen’s American lady’s cookery book. New York, New York: Dick and Fitzgerald.
Ellsworth, Milon W. and Ellsworth, Tinnie (1882). The Successful Housekeeper: A Manual of Universal Application. Detroit, MI: M.W. Ellsworth and Company.
Farmer, Fannie Merritt (1911). The Boston Cooking-school Cook Book. Boston, MA: Little, Brown and Company
Gill, J. Thompson (1881). The complete bread, cake and cracker baker. Chicago, IL: J. Thompson Gill, Manager Confectioner and Baker Publishing Co.
Lea, Elizabeth E. (1859). Domestic cookery, useful receipts, and hints to young housekeepers. Baltimore, MD: Cushings and Bailey
Leslie, Eliza (1828). Seventy-five receipts for pastry, cakes, and sweetmeats. Boston, MA : Munroe and Francis.
Russell, Malinda (1866). A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen. Paw Paw, MI: Published by the author.
Various (1909). My Favorite Receipt. New York: Royal Baking Powder Company.
Whitehead, Jessup (1883). The Chicago herald cooking school. Chicago, IL: Published by the author.
an 18th century cookbook: https://books.google.com/books?id=1gphAAAAcAAJ
4 more 19th century cookbooks:
Take one cup of white sugar, one cup of molasses, one cup of butter, one teaspoonful of soda dissolved -in a little milk, two tablespoonfuls of ginger and a little allspice, cloves and nutmeg. Flour enough to roll.
A bit late, but here are some old techniques for creating and storing yeast: