Ep 10. Choux Paste

In season 1 episode 10 of Bake With Anna Olson, titled "Choux Paste," the pastry chef teaches viewers how to create choux paste, a versatile pastry dough that can be used to make cream puffs, éclairs, profiteroles, and more.

Anna begins the episode by explaining the ingredients needed to make choux paste, which include flour, butter, water, eggs, and salt. She demonstrates the various steps involved in making the dough, emphasizing the importance of properly incorporating the ingredients to achieve the right consistency.

Once the choux paste is made, Anna shares several different recipes for using it. First up is a classic cream puff filled with vanilla pastry cream. She demonstrates how to pipe the choux paste onto a baking sheet and bake it until golden brown. Anna then shows viewers how to make the pastry cream from scratch, which involves heating milk, sugar, and vanilla bean in a saucepan before tempering egg yolks and cornstarch and whisking the mixture together.

Next, Anna makes a savory version of choux paste in the form of gougères. These are essentially cheese puffs, made by adding grated cheese and black pepper to the choux paste before baking. Anna stresses the importance of using a strong-flavored cheese, such as Gruyere or Parmesan, to really make the gougères stand out.

In addition to the cream puffs and gougères, Anna also demonstrates how to make éclairs and profiteroles using choux paste. For the éclairs, she fills the pastry with a rich chocolate ganache, while the profiteroles are filled with classic vanilla ice cream and topped with a warm chocolate sauce.

Throughout the episode, Anna provides tips and tricks for working with choux paste, such as using a pastry bag for piping and ensuring the oven is at the correct temperature for baking. She also shares ways to customize the recipes, such as adding different flavors to the pastry cream or using different types of cheeses for the gougères.

Overall, "Choux Paste" is a great episode for anyone looking to expand their baking skills and learn how to make this versatile pastry dough. Anna's clear explanations and easy-to-follow instructions make it accessible for bakers of all levels. Whether you're looking to make classic cream puffs or more adventurous gougères, this episode has something for everyone.