anyone work with pate a choux?

[whatsthatsmell]

playing around w/some recipies and had a quick question...

can you reheat pate choux to anything above room temp after its chilled??

[chefelle]

Well, I looked this up in The Professional Pastry Chef and found a nice sized chapter on pate a choux, but not the answer you were looking for.

My instinct would be to say no, it can't be reheated to anything above room temperature for fear that the butter would liquify and make an oily mess of the dough. However--I could be wrong.

Jonesg or Big Dog Chef or someone will hopefully be along soon who can give you a more definitive answer.

If worse came to worst--you could always try it with a little bit of the pate a choux and find out!!!

Welcome to C2C--glad to have you join us!!!

[bohica]

All you need do is to take it out of the fridge and allow it to come to room temperature before using and baking. Been there and done that.

As a bakers apprentice we would make 5 gallon buckets of pate choux and keep them in the cooler for days. We would take out what we need for making eclairs and or French doughnuts, and leave the rest in the cooler.

Piping it cold and baking right away will not give you the lift you want and the product won't bloom.

[Derek Cooks]

Yeah, what bohica said... Yes, it can be done!

[jonesg]

Why wash that greeeeasy crap out of the bag more than once.?

[bear]

Jonesy should know (mr croquembouche),why would you reheat choux paste? eggs in there buddy caution, Bohica has it down 2 a T ,but apart from a mass production place you really should make it up as req'd cos its never as good after chilling,have you tried baking it off in a combi oven @ 180c on the 1/2 steam 1/2 dry setting,its mental,same goes for yorkshire pudding(equal volumes of plain flour whole egg and half and half milk/water + salt dont forget the salt)

[jonesg]

Its not done in bakeries, too impractical to even mention, never heard of the practice.

In a restaurant I could see certain desserts needing a constant supply, I'd make it fresh though.

[bear]

Well me niether but y' never know what some folks'l do.

In a restaurant a bag on the cool bench for a while fer the good ole beignet souffle if you can keep the grill chef from doing his onion rings in your fryalator.