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== cheap jordans 3 Ways to Make Choux Pastry 3m5p8F4 0jS1 ==
 
 
Place paste in a large bowl, mix-master or food processor. A food processor makes short work of the dough and makes a good quality pastry, however care must be taken that the dough does not climb under the blade attachment and leak, which it does quite often. With a food processor this is about 1 minute worth of 5 second bursts, a mix-master takes about 4 minutes. If making a savoury version, add 1/2 tsp of salt or flavouring powders such as 1/2 tsp ground dried mushrooms, or 30g of finely grated parmesan cheese. Ensure that your oven has been heated to 220C / 428F. You can do this by checking the thermostat or with an oven thermometer<br><br>It is best to fold the top third of the bag down forming a collar and then using a scraper or spatula to load the dough in, no more than 2/3rd the volume of the bag. Folding the collar leaves a clean top of the bag and when the folded collar is lifted up and the bag twisted closed, the filling does not come out the top. Squeeze by twisting the top of the bag further to increase pressure. Shake the bag gently to remove air pockets and then lift the collar up and twist to contain the paste.<br><br>You can also make your own by using a heavy duty strength snap-lock bag and snipping the corner off one end. Line your tray with baking parchment and you are ready to go. Or as per advised time if you follow a different recipe.<br><br>Under no circumstances open the door until this time as the pastry may collapse!<br><br>When the puffs or shapes are cooked, place on a cooling rack and use as desired. It is recommended to tear open one of the baked goods (preferably one that doesn't look as good as the others) to ensure the pastry is cooked through.<br><br>For the best crisp result, it is best to cut a small hole in the base of each puff or in a discrete place for steam to escape, then place back into the cooling oven with the door open to dry out giving optimal crispness.<br><br>When cold, fill as desired. Frequent suggestions are whipped cream, chantilly cream, ice cream or pastry cream. It is best to load your filling into another clean piping bag and filling either from the base, or another discrete place. Eclairs may be neatly slit open at the top or sides, but the side if you wish to cover with a chocolate icing.<br><br>Choux pastry may also be deep fried for a very indulgent dessert, by spooning or piping the dough into 175C / 347C hot fat, keeping the piping nozzle free above the fat. profiteroles, hold the bag in an upright position and apply pressure from the top of the bag by twisting the top of the bag to increase pressure. When the paste starts to emerge, place the bag just above the baking paper so the paste touches the paper.<br><br>Increase pressure by squeezing the bag (ensuring the twisted top does not open) and raise the bag gradually to pipe a ball approx 3cm across (1.25 inches) up to <p><strong>[http://cheapairjordanssalef.webs.com/ cheap jordans]</strong> 4cm (1.6 inches) for large puffs. Reduce pressure and using a swift circular movement, cut off the dough. If a small spike remains, it can be patted down with a wet finger. Ensure you leave space for the balls to double in size before you pipe the next one.<br><br>For beginners, it is very common to have the spike which reduces the more you practice, but is also a sign the dough was not beaten enough so it was a weaker paste. A wet finger gently patting the top will smooth the surface.<br><br>To make a swan, pipe a wide and short éclair approx 2.5cm / 1 inch wide and 5cm / 2 <p><strong>[http://authenticshoesforjordan.webs.com/ authentic shoes for jordan]</strong> inches long to make the body. On another tray, pipe an "S" shape in the same way as an éclair using a 1cm or 0.4 inch nozzle to make the neck.<br><br>The piping bag should be even pressure and then cut off, leaving a short narrow end which will make the beak. For a beginner this is tricky so it is easiest to pipe a normal eclair as described and using wet fingers pinch the end to shape. It is best to bake the base of the swan first, then the necks in a separate batch. When cooled, split the body of the swan open and fill with cream, then place the neck in position.<br><br>To make a Croquembouche, you will need a large batch of individual puffs. Fill them with whipped cream or pastry cream and create a large pyramic stack. This is usually built around a cone-hat like frame, or the puffs are stacked and joined in layer with a little caramel as a glue. If you use a frame, it should be covered neatly with the puffs so its invisible.<br><br>After the stack has been finished drizzle molten caramel over <p><strong>[http://airjordansshoesforcheap.webs.com/ cheap air jordans]</strong> the cone, this is best done by dipping several metal skewers into the caramel and drizzling the caramel with a light waving movement to create fine strands.Related articles:
 
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Latest revision as of 05:57, 18 June 2013