Ep 10. Choux Shine

In Good Eats season 6 episode 10, titled Choux Shine, host Alton Brown sets out to teach viewers all about choux pastry. He begins by explaining that choux pastry is incredibly versatile and can be used in both sweet and savory dishes, including eclairs, cream puffs, and gougeres.

Brown then goes on to demonstrate how to make a basic choux pastry dough, starting with boiling water, butter, and salt on the stove. He emphasizes the importance of preparing all ingredients ahead of time, as once the dough is mixed, it must be piped and cooked immediately.

Next, Brown shows viewers how to pipe the dough into different shapes, including puffs and eclairs. He also gives tips on how to ensure the dough is cooked all the way through and doesn't collapse after being removed from the oven.

Once the basic choux pastry recipe is mastered, Brown takes it up a notch by making several variations. He makes a savory version filled with ham and cheese, as well as a sweet version filled with vanilla cream and topped with chocolate ganache.

Throughout the episode, Brown also provides plenty of historical context for choux pastry, exploring its origins in 16th-century France and its rise to popularity in the 19th century. He also notes that choux pastry was a favorite of legendary chef Auguste Escoffier, who is often credited with inventing modern French cuisine.

Overall, Good Eats season 6 episode 10, Choux Shine, is a comprehensive and entertaining guide to all things choux pastry. Brown's expertise and enthusiasm make the show both informative and enjoyable to watch.