It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Arizona Biltmore's Pate A Choux
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Pate a choux, also known as choux pastry, is a pastry dough used in both sweet and savory applications. It's the dough used in profiteroles and cream puffs. The Arizona Biltmore is well known for their "high tea" in the lobby which serves, among other things, their famous pastries.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
16 ounces water
8 ounces corn oil
10 ounces bread flour
7 eggs
1/4 teaspoon vanilla extract
directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the water and oil in a large saucepan and bring to a rolling boil. Mix in the flour and cook for 3-5 minutes, stirring constantly.
Place the flour mixture in a mixing bowl and beat with mixer on low speed. Slowly add the eggs, one at a time, mixing well to incorporate. Add the vanilla and continue to mix until smooth, about 2 more minutes.
Using a pastry bag with a wide tip, pipe the batter onto the parchment lined baking sheet. Alternately, spoon the batter into desired shapes.
Bake at 400 degrees F until golden brown and firm to the touch, about 20 minutes.
Let cool then slice off the tops and fill with desired fillings such as pastry cream, whipped cream, mousse, etc.
Recipe Source: Chef Mark Muszynski, Arizona Biltmore
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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