52 weeks of baking – Pate a Choux
These deep orange colored pate a choux are tomato flavored and filled with a herby ricotta mixture. My first attempt at making these I adorned the tops of the dough with very thin slices of tomato, they looked and tasted great but because of the weight or the moisture they didn’t puff up very much. They had great tomato flavor with a little zip from the fresh slices but their texture was squidgy like the thick areas of a dutch baby or Yorkshire pudding. I don’t mind the texture that way, they become a slightly different dish, but I had envisioned these filled like a cream puff.
So, I tried them again, added more tomato paste and didn’t garnish them with tomato slices, this time they turned out big and puffy, just the way they are suppose to. The choux buns are crisp on the outside, tender on the inside and have a nice zingy of intense tomato flavor. The filling is creamy and compliments the acidity in the dough for a great balance, any assortment of herbs would do, I used parsley and basil, but I bet pesto would be another great option. mozzarella.
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