Pâte à Choux Demo

If you are a Member at the Berkeley City Club, chances are, this months Member Mixer was one of your favorites with Chef Alaun’s food demo of Pâte à Choux.

What is Pâte à Choux you are wondering, right?  Don’t worry, I did too!

Pate a Choux

Pâte à choux is an airy cream-puff dough, which serves as the base for gougères, éclairs and many other exquisite treats. Here, a step-by-step tutorial in mastering the classic – for either a sweet or savory bite of deliciousness.  

250 ml water

115 gr unsalted butter

140 gr ap flour sifted

10 gr granulated sugar

5 gr salt

4 whole eggs (large)

Preheat oven to 350.  Combine water, butter, sugar and salt in a saucepot.  Bring to a simmer then add all the flour at once stirring constantly with a wooden spoon.

Lower heat to medium-low and continue stirring mixture until a dough ball forms and the dough is pulling away easily from the sides of the saucepot. Remove saucepot from the heat and allow dough to cool for 1 minute.

Stir in one egg at a time, making sure that the egg is completely incorporated into the dough before adding the next.  Once all the eggs have been incorporated into the dough, transfer the choux pastry into a piping bag fitted with a 1/4″ to 1/2″ tip.

For cream puffs or gougeres, pipe the choux pastry into small rounds on parchment paper.  Bake at 350 for 20-25 minutes until golden brown.  Fill with the filling of your choice.

Pate 4

Chef Alaun had a lovely assistant, Noel, on hand to serve up samples filled with a mouth-watering cheese inside, and you could also help yourself to a sample of a cream puff towards the end of the evening.

Pate 3

I treated myself to one of each (a savory & sweet).  They were each a little bite of decadence I was able to slowly enjoy.

If you like to experiment in the kitchen, this one may be worth a try.  If not, no worries, come strut into Julia’s and treat yourself to something amazing off of the menu.  I bet you will leave happy and pampered.

Julia’s is open for Lunch Tuesday through Friday 11:30am-2pm and for Dinner Tuesday through Saturday 5pm-8:30pm.

Reservations are available on Open Table or by calling 510.280.1547.

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Summertime favorites at Julia’s

Have you been into Julia’s lately for one (or, more) of Chef Alaun’s specialties?

Consider starting with this Butter lettuce salad of Comice pear, toasted almonds, radishes and Dijon Vinaigrette.

Image by Anna Wu

Share with a dining partner (or enjoy all to yourself) these succulent scallops found of the menu at Lunch or Dinner.

Image by Anna Wu

Continue feasting on this delectable entree of roasted duck breast, brussels sprouts, chestnuts, trumpet mushrooms and duck jus

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Image by Anna Wu

We hope you saved room for dessert.  You can’t beat Chef Alaun’s warm pear cake, vanilla poached pears, toffee sauce and brown butter ice cream.

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Image by Anna Wu

Is your mouth watering yet?  Mine is.

 Open Table is calling my name to book a reservation, stat.

If we can assist you with booking your next dinner reservation or a special occasion luncheon to celebrate nothing more than enjoying amazing cuisine, call us at 510.280.1547.

We are here Tuesday through Saturday for your dining bliss.