Good Eats

Season 6 Episode 10

Choux Shine

0
Aired Wednesday 10:00 PM Nov 13, 2002 on Food Network
8.0
out of 10
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Episode Summary

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Choux Shine
AIRED:
Alton explores the power of steam and how it transforms a basic dough into a bubble of goodness waiting to be filled.

Recipes featured in this episode: - Funnel Cake - Eclairs and Cream Puffs - Savory Pâte á Choux

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SUBMIT REVIEW
  • A no frills episode about how to make the versitle pate a choux.

    9.0
    A no frills episode about how to make the versitle pate a choux.



    Alton Brown walks us through eclairs (filled with pudding and topped with chocalate) cream puffs (which could be filled with anything, the examples given are ice cream and chicken salad) and funnel cakes.



    Important tips from this episode include, using bread flour, pre heating to 375 then baking at 425 for 15, and then 350 for 10 mins. Poke holes in one end of the pastry to release steam, otherwise they will colapse.



    While this episode lacks the fun of puppets or other trademark Alton Brown silliness, the versatility and deliciousness of the recipe more than makes up for it.moreless

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