Top Rated Choux Recipes

Mashed Potato Fritters
If you're one of those cooks that welcomes anything fried to the table, then this new rendition on mashed potatoes is a must for you. It makes the perfect substitution for mashed potatoes on holidays like Thanksgiving, or could be a great weeknight treat with your roast chicken. 
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Loading... jwembed("video_box_player_inner", "refs=575", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} ); Try this simple-to-make recipe for pâte a choux that comes together in minutes. Choux is a type of French dough typically used to make éclairs, profiteroles, gougères, and beignets. Choux in French means "cabbage," and the name derives from the fact that unbaked cream puffs resemble cabbages. See all pastry recipes.
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Rather than being chemically leavened by using baking soda or baking powder, or a natural leavening agent like yeast, choux dough is leavened with steam, similar to puff pastry or a croissant. First the dough is baked at a high temperature and then at a low temperature. The initial high temperature is used to create the steam, thus making the dough rise. After the dough is baked, you can cut each ball in half and fill them with ice cream or whipped cream. Since the dough is leavened with steam, you can also carefully poke a hole in the bottom and using a piping bag and small tip to fill each with sweet or savory filling. One of my favorite ways to prepare these is to add Gruyère and Parmesan cheese to the batter after adding the eggs, then filling each baked dough with a mornay sauce. These are delicate and flavorful appetizers that are elegant for any party. Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
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This traditional cake incorporates a light dough combined with praline flavors.
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Pumpkin Pie Éclair
Fall is here with the new Pumpkin Éclair at Pomme Palais, inside the The New York Palace. Pastry chef David Carmichael is committed to only using fresh pumpkin purée, specifically the variety known as cheese pumpkin. He finds the flavor and color to be the richest of all the pumpkins. Equally as important is avoiding over-spicing the treat, completely masking the pumpkin flavor. Stop in for a bite! Click Here to See More Dessert Recipes
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This gougères recipe, based on classic pâte à choux dough, features Gruyère cheese, a bit of thyme, bacon and a dash of dried mustard baked into a savory hors d’oeuvre. They might sound fancy, but these can get into the oven in the time it takes it to preheat. For more recipes, visit Bakepedia.com.
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by
SMSchreiber
Ingredients: Ingredients: * 1/2 cup milk * 1/2 cup water * 6 Tbs. (3/4 stick) unsalted butter, cut into 1/2-inch pieces * 1/4 tsp. salt * 1 cup unbleached all-purpose flour * 4 eggs Directions:In a saucepan over medium-high heat, combine the milk, ...
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Coastal Living JULY 2000
This recipe goes with Open-faced Chili-Seared Catfish Sandwich with Maque Choux
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EatingWell
Macque Choux (pronounced “mock shoe”) is a Cajun corn and vegetable sauté. Here we eschew the traditional bacon fat or butter for heart-healthy olive oil. Try it at your next backyard barbecue.
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of Emeril Lagasse
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Leslie L.
Ingredients: 2 large eggs 1 large egg white 5 tablespoons unsalted butter , cut into 10 pieces 1 ounce whole milk (2 tablespoons) 3 ounces water (6 tablespoons) 1 1/2 teaspoons granulated sugar 1/4 teaspoon table salt 2 1/2 ounces unbleached ...
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annhun1962
Ingredients: 4 slices of bacon, diced Add: 3/4 cup red bell pepper, diced 1/2 cup yellow onion, diced Deglaze: 1/4 cup dry sherry Simmer until thickened: 4 cups fresh corn 1 1/2 cups heavy cream 1 t. Tabasco Sauce Salt and pepper to taste Off heat, ...
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