Without looking it up, do you know what Choux pastry is?

Of course I do. I watch the Great British Bake-off.

Of course.

Why that's rinsed pasta, silly.

Or is it refrigerated bread?

Nah, R3, you're thinking of challah.

Who wouldn’t know what it is, unless they’re retarted or something?

You rinse your challah, r4?

I love your moniker!

OP, give me the definitions of toile, tulle, tool, tuile, toyle, and toil.

Quickly.

I also know it’s pronounced ‘shoe’.

It's Vietnamese-French fusion from colonial times. A savory cabbage and pork Poptart-like snack.

I think it’s the tougher kind of crust you wrap around stuff like beef wellington

Yes. I think it is the art of decorative dough encasing roasts and the use of pieces of that dough to decorate the dough shell.

As R10 said, it's used for Beef Wellington.

Final Answer.

No it fucking is NOT r11 and you other fucking donkeys

Puff pastry on a Wellington

mmmmmm filled with custard and smothered with chocolate icing...delicious.

It’s a dough enriched with butter egg yolks and milk/cream that puffs up when baked. It’s used for eclairs, profiteroles etc etc. I

It’s surprisingly easy to make!

I do and yes, R15, it really is. It's one of the few recipes from Julia Child's original cookbook that I make regularly. I like to add a little cheese to the puffs and serve them as an accompaniment to soups.

I made a lot of little choux swans during the pandemic.

Yes. I’ve never excelled at it but yeah, what?

If you've ever had a delicious cream puff from a bakery, you've had choux pastry.

My sainted Mom made eclairs for us, so she knew her way around a choux pastry.

I'm a big time baker. My lemon cheese cakes are legend. And I will say one thing. Once you master a pâte à choux pastry you can call yourself an accomplished baker.

I'm not interested in playing your little games, OP.

R12 - if by donkey you mean Democrat, then yes, I am a proud, lifelong member of the Democratic party.

If not, then fuck you, cunt breath; you and your demented president are not alone in name-calling skills.

Sorry, OP, for having to interrupt your lovely thread to address filth.

I always found it interesting how similar choux pastry is to pastry cream in terms of ingredients.

r11, but you toopid. And toopid is toopid.

It’s made with cabbage flour, obviously.

r24, that is a brilliant observation. Add enough flour to a pastry cream recipe and it becomes choux paste.

It is the twice cooking that makes a puff shell.

r26, you so funny.

What’s the prize asshole?

What is, the prize asshole?

Is Choux anything like Chien?

Dog-gone French is so confusing!

[quote] I always found it interesting how similar choux pastry is to pastry cream in terms of ingredients.

Huh? Crème pâtissière is in no way remotely similar to pâte à choux. One is a bread, the other is a pudding. The main ingredient in one is flour and the main ingredient in the other is milk and heavy cream.

I use it in my Chou Mix for football games!

Ingredients for creme patisserie: egg, flour, salt, butter, milk, sugar, vanilla (and/or other flavorings)

Ingredients for choux pastry: egg, flour, salt, butter, water

Yes, they are very different things -but they do share a lot of ingredients in common. along with a similar cooking process (prior to baking the choux).

"Once you master a pâte à choux pastry you can call yourself an accomplished baker."

Or for short, you can call yourself a master baker.

Croquembouche

Does anyone enjoy eating a croquembouche?

Lesbians enjoy eating any kind of bouche.

You have to accept the idea of sharing it, r36. Then, yes, it is quite enjoyable.

[quote]You rinse your challah, [R4]?

Just like my uncle taught me, R6 (he spent 40 years as executive chef at a ritzy Manhattan Hebrew school, and I inherited his entire knife collection when he died 25 years ago).

Nah, just pulling your leg. But, boy, do I still miss his pastry skills--his choux were airy perfection, and I will never in this life have challah as divine as his. We loved cooking together; when I was a teen he taught me how to to toss the perfect salad (no wisecracks, now).

[quote] You have to accept the idea of sharing it

Why would you ever share it?

R39 - This is the time of the year, following Yom Kippur, when I stuff myself every morning with challah french toast. Yum! Store-bought challah, but I recall trying my hand at making a loaf years ago, only to twist myself into a knot with the braiding.

You have such wonderful memories of your uncle; a blessing indeed. Thank you for sharing snippets of that love with us here, Challahback Girl.

And the knives! Lucky you.