Puff The Magic Pastry Beast

Monday.

Do I have to say any more?

We had a short lecture, but a rather heavy production schedule! There was Challah Bread, Pate au Choux, Chocolate Cream Pie, and Pastry Cream. All these treats to make and once again my work trio was a duo, meaning that we would have to work even harder... and smarter than usual.

The first item we got going was the Challah bread since it needs to proof for ages and we could get all sorts of other things done while it was doing that. Braiding the bread was great fun, and although it looks like just three strands of dough in a traditional braid, it isn't. You can do a 4 strand flat braid or a 'high' braid with at least 5 strands of dough. The high braid is appropriately named since it puffs up rather high when proofing and baking.

After the bread was tucked away and proofing it was time to tackle the pate au choux. Pate au choux is the pastry for cream puffs and eclaires. The batter is insanely easy to make, my problems come with getting it from a blob in the piping bag to a properly twirled shape on the baking sheet. I couldn't get the technique... no amount of trial and error or chef holding my hands and doing it for me while I went along for the ride turned out the proper shape of dough. I tried my hand at a few more blobs before turning the pastry bag over to the other member of my duo and heading off to work on the chocolate cream pie.

Chocolate and I get along, we always have! The cookie crusts for the pies came together in the blink of an eye and the filling worked out reasonalby well, it was a little lumpy due to my inability to whisk at high speed and pour at the same time (I have trouble patting my head and rubbing my stomach at the same time too!)

The pastry cream was delightfully easy as well, a similar recipe to the filling for the chocolate cream pie. Once made the cream got put into a container and will be used tomorrow for filling eclaires and cream puffs!

In honor of the chocolate we worked with today I shall share my Chocolate Martini recipe!
You will need...
a cocktail shaker
ice
a martini glass
vodka (skyy is one of my favorites)
chocolate liqueur (godiva is always good)
grand marnier (optional but tastes yummy)
cocoa powder (unsweetened is best)
orange slice

Run the orange slice around the rim of the glass then dip the glass in the cocoa powder to coat it.
In the cocktail shaker filled with ice add 1 1/2 ounces vodka, 1 ounce chocolate liqueur and 1/2 ounce grand marnier, then shake!
Strain the drink into the glass, serve and enjoy!

If you're not a fan of chocolate and orange you can use a different liqueur... there are tons of flavors out there that work well with chocolate!

Cheers!