Saturday, May 11, 2013

Mini Rose Pâte Choux

Spring is my favorite of all seasons because I love how colorful everything becomes, the weather is just warm enough and to me watching the flowers growing back on for another year help me remind of how incredible the cycle of life is. 
To celebrate spring and inspired by many Middle Eastern's recipes with roses this pâte choux is filled with rose and raspberry crème légère (pastry cream enriched with whipping cream) and raspberry glaze, all natural color. Basically I would say that flowers are to fruits what 80F is to spring season - the perfect match!




There is something about the size of these choux that really catches my attention and makes me relate that to spring too, it's probably its capability to be so cheerful and colorful even in a little tray just like colorful flowers hanging from a small tree. 
You may not know but there are many common flowers  that are eatable such as pansy, violet and roses but in order to become safe to eat they must be free of pesticides so always stay away from florists when you plan to use flowers in your recipes, going organic is really the right way to do this but picking your own flowers from your own garden is probably the best way even though I haven't experienced that yet ;(

Pansy, rose, lavender, violet and fennel mini choux
If using flowers of any kind, even fennel and lavender, they should be added with caution in a recipe because their piquant taste easily overwhelms the dish, in fact, flowers should be seen as a condiment, a little bit is enough and from my end this raspberry and rose crème légère was spot on. Strawberries and raspberries are all from the same family so it wasn't hard to match them in a recipe, they are already relatives ! 
This technique to flavor the pastry cream with fruits and flowers can be used in a widely way with infinite compositions, any fruit juice you want and any eatable flower you want but raspberry and roses are one of my favorite flavors, sweet and tangy, my love affair.


This pâte choux recipe creates a perfectly dry and hollow choux which becomes room for this amazing raspberry and rose filling and that's exacly how a pâte choux should be. If not dried enough it leaves an egg taste and a mushy texture in your mouth and that's not the proper way to appreciate this great confection invented in the 15th century. 
The glaze I made here was an easy way to make my choux  aesthetically more appealing but the classic way to make a choux glaze is by making a fondant were sugar is first cooked and then kneaded and then melted again. I find all sugar glazes kind of gross but sometimes it's really hard to avoid them, just like here for example.




yields about 60 mini choux
Ingredients
pâte choux:
250g water - 1 1/4 cup
110g unsalted butter - 1/2 cup
pinch of salt
pinch of granulated sugar
140g all purpose flour
4 to 5 large eggs
raspberry and rose crème légère
240g heavy cream -1 cup 
200g raspberries - 2  cups
120g granulated sugar divided in two - 1/2 cup total
4 large egg yolks
40g cornstarch - 4 tbsp
120g whole milk - 1/2 cup
200g heavy cream - 3/4 cup
2 tbsp rose water or rose jelly 
glaze
125g confectionary sugar - 1 cup
20g raspberry puree - 2 tbsp

Directions:
Preheat oven at 400F.
In a pan add water, cubed cold butter, pinch of salt and sugar. Bring this to a medium heat and as soon as the butter melts, turn off the heat and add the flour stirring it constantly until it forms a mass. Bring this dough back to heat and dry it out (dessécher) for one more minute or until the dough starts to form a very thin layer around the pan.
In a mixer with the paddle attachment on or using a whisk, whisk the dough until it cools, add one egg at a time and when the dough reaches a ribbon stage it's ready (ribbon stage is when the paddle attachment is lifted and the dough is heavy enough to fall down creating a ribbon connecting the attachment to the bowl).
Pipe the 1in round choux in a baking pan with a silpat or parchment paper on, press down the peak created and bake the dough until in gains a brown color (around 30 minutes). When it looks brown turn your oven down to 300F and leave your oven door ajar (put a wooden spoon on the door to leave it partially open). Let this choux dry until there is no more humidity inside (around 10 more minutes).

Prepare your pastry cream first by combining heavy cream, sugar, raspberry puree (raspberries blended or processed and sifted) and milk. Bring this to a low simmer, meanwhile whisk the egg yolks and sugar (blanchir) until pale yellow, add the cornstarch and whisk to combine. Temper the egg yolk mixture with the simmering raspberry cream whisking constantly to avoid egg coagulation, bring this back to medium heat and whisking constantly waits for it to come to a full boil, then let it boil for 3 extra minutes always whisking (when using a thickening agent such as cornstarch always let it boil for 3 minutes to achieve its full thickening power).
Let this raspberry pastry cream cool and then add the rose water or jelly and the whipped cream (heavy cream whipped to medium peak) to turn this pastry cream into a crème légère. Put this filling in a pastry bag and pipe it inside the hollow choux (use the empty pastry tip to open a perfect hole in the base of the choux). 

Prepare the glaze by combining the confectionary sugar and raspberry puree, dip the surface of the mini choux in the pink glaze and let it sit to dry. If not serving in the same day just storage the choux and the filing in two different airtight container, pipe the filling in few hours before serving. The glaze can't be made ahead.


65 comments:

  1. Replies
    1. OMG, what happened to my videooooooo?

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  2. Replies
    1. It's there, it's there, I'm sorry but something weird happened and the video was missing.

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    2. Big Thank You from Hungary Raiza! :)

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  3. Wow, your pate choux look delicious! I love your photos.

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  4. wow it seems amazing!!! But too difficult for me hahahha happy mother's day!! (:

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  5. Soooo beautiful Raiza! Well done!

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  6. Love this one too!
    You're a delight:)

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  7. This comment has been removed by the author.

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  8. É incrível como dá vontade de "comer" este site, as fotos, os vídeos... ai, ai! Aqui, aprendo receitas maravilhosas, coloridas, deliciosas, inteligentes, e ainda treino inglês, e rio muuuuuuuuuuito das suas piadas!
    Parabéns por todo esse talento!

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  9. IT'S BEEN A WHILE.... GOOD TO SEE YOU BACK.... ALWAYS ENJOY YOU AN YOUR VIDEO'S........

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  10. Profiteroles are my favourite dessert snack! Their small size makes it feel less naughty than a slice of cake. Can't wait to try out your recipe tonight!

    By the way, I love how energetic you are in your videos! It's such a joy to watch and makes the baking so much more fun! :)

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  11. Hello Raiza! I think your song choices are delightful so I was wondering what are titles of the songs you use for all your videos? Do you have like a particular site or section where you list them down?

    Also, I think your food processor is super adorable and handy. Can you tell me what brand it is? Please? Thank you so much! :)

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    Replies
    1. Hi Angela, I always try to add the music list to either here or my facebook page but I haven't done it yet, check back in couple of days that I will create a playlist just like I did on my rolled cake post.

      My food processor is Cuisinart, I have to say that it's handy but sometimes too small. Since I'm a family of two only it works but sometimes it's just too hard to get everything I need inside that thing :)

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  12. Raiza, how do you store the patê choux once you make it? How long will they keep for?

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    Replies
    1. If not filled you can store in a ziplock bag for up to 3 days in the refrigerator or months in the freezer, but after filled it will become mushier everyday more so I'd recommend you to eat it on the same day ;)

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    2. Thank you so much!!!!! :-) and thank you for your videos, I love them!

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  13. Riza, you don't add vanilla to choux? Is it smell good? Sorry I always afraid the crude smell of egg. But it looks great.

    ReplyDelete
    Replies
    1. If you dry your choux properly it will NOT smell like eggs but if you let it humid inside then it will ;)

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  14. Raiza, I'm been watching your videos for a long time and I absolutley love them!!! I've seen in lots of your videos that there is a really cool paper designed plate or somwthing. Raiza where did u get it?

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    Replies
    1. Good news, starting in June you will be able to buy it on my online store- YEY! that is my fav. plate btw ;)

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  15. I'm so curious, did the rose taste good?? hahahs

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  16. these are so pretty! i love the colors. your photos are great.

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  17. Raiza! Amei seu site, amei seus vídeos! Uma brasileira mto fofa, dona do blog "socorro na cozinha" - que eu também amo - fez um elogio mto bom a vc em um post recente, foi assim que descobri a seu respeito! Já me inscrevi como sua fã para receber o push de notícias, mas vim aqui, para além de te elogiar e dizer que você é uma linda!, pedir para passar a postar em portugues tb pq seu público no Brasil tende a aumentar consideravelmente! Se depender das minhas indicações e do número de seguidoras que você vai ter a partir do post do socorro, pode esperar mais pedidos como esse meu! :) By the way, estou morrendo de vontade de fazer o seu bolo com estampa de corações! Eu falo inglês, mas se eu nao conseguir entender alguma coisa vc me esclarece, please?! Um beijo e sucesso!!

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  18. Lovely blog post and your film clip was brilliant. Made me laugh so much. I don't have a sweet tooth but those little dainties did look tempting. Love all the colour. Best Torie

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  19. Raiza, seus vídeos me fazem sorrir loucamente. Tenho assistido alguns e este final de semana colocarei em prática algumas de suas receitas. Depois venho contar. Aliás, queria muito pedir um vídeo com sugestões de coloríficos naturais para a comida. No vídeo daquele rocambole lindo (de corações), o que você usa para colorir a massa? Posso usar um purê de morangos, por exemplo?
    um grande beijo
    Isis

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  20. Lovely!!! I Just love the new recipe and the video edition too ;D... May I try w/ lemons in the pastry cream? I really don't like the flowers flavor ;/

    Tks and congratulations again...

    ReplyDelete
  21. Thank you for sharing this recipe! I love how you can make one batch of the pastry puffs and fill it with different flavours, so you can make a whole variety without much effort! I will be sharing this on my blog (if that's ok)
    ;) cling!

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  22. Hi Raiza, I've always wondered, once the dough for pate choux is made, can you refrigerate and store that dough?

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  23. Hi, Raiza!

    First of all, love Your blog and videos. Honestly, I am addicted to them :) and I'm in love with Your bright personality too!!!
    Second thing, could You tell us how long did You bake these lil' things and for how long time did You dry them? And I think You forgot teach us how to make a rose water :)
    And finally, little thing what disappoints me every time when I read coments, You hardly never say thank You to Your FANS for kind words. I believe inside Your heart You are grateful but think it would be nice to say it bit often.. :) Still like You tho :))

    Best Wishes for You Raiza from Latvia!

    P.S. Will make these tiny things in few days and can't wait to see how my tiny baby will eat them with his tiny fingers :D

    Love, Rita xoxo

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    Replies
    1. Hi Rita, you made me feel terrible about the whole thank you thing. The problem is that sometimes I have over 100 comments and if I had to thank each one of them I wouldn't be able to make videos but THANK YOU THANK YOU because I love you guys ;)

      regarding the time, I put this information under the direction's information, right under the ingredients. I said around 30 minutes for it to bake plus 10 to dry. The rose water is on my next Le technique which will be released next week.

      Love,

      Raiza

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  24. I always learn something from you. You really seem to have an understanding of the ingredient and how it interacts with other ingredients. Is your flour and butter a local ingredient? I have not seen those brands before.

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  25. Hi from Slovenia!!!

    I just found your page and I must say that is really great!!! Regarding your Pate Choux I would like to learn how to make other flavors....and I would also like to know how you coloured other glazes for pate choux on your photos.

    Bye bye

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  26. Hi Raizaa!!!

    I just love love love all your videos and particularly your energy!

    I was just wondering what have you used to make the green, purple and yellow glazes that appear on the photos... I'm just amazed by how you usually find your way to use all natural ingredients! :)

    Thank you very much for sharing all your knowledge and creativity!!!

    Best regards, from São Paulo ;D

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  27. I love the fact that your recipes are in grams and not just cups. It's the best way to bake (which you obviously know). I wish more people would get into it.

    ReplyDelete
  28. Raiza, tem esse video em português ou traduzido?
    Sou de Minas Gerais e amei suas receitas, tá ficando famosa aqui no Brasil *-*
    Todo o sucesso do mundo pra vc, :*

    ReplyDelete
  29. I loved this recipe! you passion for food is inspiring, I really want to thank you tonight for I was feeling a bit down and you put a smile on my face. Your child-like nature is magical. big kiss, Max

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  30. Hi Raiza! I just want to ask, can you make the recipe in cups ?

    ReplyDelete
  31. Hi Raiza! I like to make this recipe but I cannot find rose jelly and I also don't want rose water what can I substitute it with something that doesn't include or have flowers ?

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  32. it's "pâte à choux" when it's not baked then "des (minis) choux" when it's oven baked ;)
    nice pictures ^^

    ReplyDelete
  33. Lol the last time I used one of your recipes there were only measurements in the metric system & it was difficult. Afterwards I got a scale to better measure the ingredients :D But now you're also putting cups & things like that to measure. Lol yaaaayy!!!! Thanks so much!

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  34. oh, so delicious. Looking very attractive.i hope yo u will go to Halong bay cruises, it's one of seven wonders of the world...It's paradise cruises

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  35. This technique to flavor the pastry cream with fruits and flowers can be used in a widely way with infinite compositions, any fruit juice you want and any eatable flower you want but raspberry and roses are one of my favorite flavors, sweet and tangy, my love affair.essays

    ReplyDelete
  36. This is amazing Raiza! I don't even cook but I felt pleased to watch your show. Congrats, keep this great job, you're awesome and it must be sooo delicious!

    ReplyDelete
  37. I just recently got a puppy; I had a few family members over to meet her and I served these mini choux with chocolate pudding made with coconut milk. So delicious!

    My only question has to do with the frosting on top- I couldn't get a thick opaque glaze, it just ran and soaked into the puff pastry. I dipped the choux in melted chocolate and they were just as delicious!

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  38. Thank you for putting the measurments not just in grams but in cups now, I tried to make one of your recipes before and couldn't understand. Plus I'm too bad at math to try and figure it out. But even for this recipe it just says 140g flour, what would that amount to in cups?

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    Replies
    1. 140g of all purpose flour = 1 cup.

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  39. Hii Raiza, first of all I love you and your videos, they are a delight to watch, just like you ;) The second thing is a question, how did you colour the glaze with fennel seeds(thid you do the same as you did with the rose water?) the coulour is so lovely green, I wonder if I can colour a white ganache (that you posted a while back) the same way? I also saw really black glaze, with what did you colour that?

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  40. I love your videos!!! I'll try this recipe later :D
    Hope I can make the mini choux as cute and tasty as yours!
    Keep it up <3 Love you a lot :D
    (Your follower from Hong Kong<3 )

    ReplyDelete
  41. hello raiza...i like the color of your mini puffs:) so wonderfull..
    but i wanna ask you something, about the puff's texture. because as i know, there are two kinds of puffs texture, they are soft and crunchy texture.
    and,,,your puff? what texture do you have from your mini puffs.
    thank you so much for your answer Raiza...#HappyCooking!:)

    ReplyDelete
  42. hihi!!! im making these adorable cuties tomorrow and how do you store them? is it cripsy? and thank you so much for uploading this video on youtube and sharing this recipe with us!!!! By the way, are there any tips to perfecting them??? really appreciate it!!! please reply me!!! thx!!!:D

    P.S : fun personality!!

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  43. This is my first time using a storage service and I'd definitely recommend them if you need a place! There were several others in the area, but when I saw the reviews online and made several calls to different companies, I decided to go with them.

    ReplyDelete
  44. I don't have access to heavy cream at this time, is there any way I can just use all milk in the pastry cream? Can I also use strawberries?

    ReplyDelete
    Replies
    1. there are many pastry cream recipes using only milk around the internet :)

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  45. I was inspired by your colourfulness months before and made them, here they are http://www.flickr.com/photos/starrygwee/8748963010/ :)
    Love your creativity !

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  46. This comment has been removed by the author.

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  47. These are soooooooo good. Made them a few months ago and my whole family loved them. I really love the combination of roses and raspberries, they compliment each other very well. I can't wait to try this with other flowers and fruits. :D

    ReplyDelete
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  50. Olá Raiza,
    Tudo bem?

    Por quanto tempo devo deixar o forno entreaberto como vc mostra no vídeo? (não consegui entender, desculpe).
    Beijos

    ReplyDelete
  51. Hey, I am a newly graduated bakery chef and I was just curious about, if it is possible for me to use that pastry cream with a cake as a frosting, I would like to make my brother a peachy cake for his birthday.

    ReplyDelete
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