Piece Monteé Piece Monteé

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Piece Monteé

This month’s challenge was a challenge for me, not because of the recipe, but because we moved this month to a new flat, where we renovated a lot ourselves. Additionally we bought our first own kitchen, which had to be build up. We also took charge of the water supply, which was half a disaster, but now it works properly.

So kitchen is just (mostly) completely built up since yesterday, and also the water supply for the sink, the dishwasher and the washing machine.

But I managed to cook the crème patissiere the day before yesterday and baked today the choux. So I’m a day late, but I’m very proud, that I managed it anyway.

Piece Monteé

The recipe was very easy, although the choux were very flat, because the dough was too runny. The just flattened, after I piped them on the baking sheet. I didn’t taste the piece montée alltogether, because it’s our dessert after dinner later. But I tasted the choux with the chocolate glaze, which is very good, just as well as the vanilla crème patissier. So we are really looking forward to this evenings dessert!

I will definitely make this recipe again, because it’s easy and tasty. Although I won’t assemble the choux to a mount. They are good to eat just one or two in between.

I made the recipe, as it stands below. You get as much filled choux as you see in my picture (for a small mount). But I had double as much choux leftover without filling (very sad). So if you want to fill them all instantly, make the doubled batch crème patissiere. Or otherwise keep the leftover choux until you want to fill them in an airtight container and the make another batch crème patissiere to fill them right away, when you need them.

Piece Monteé

Recipe

Piece Montée

Vanilla Crème Patissiere (Half Batch)

Ingredients:

1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.

Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

For Chocolate Pastry Cream (Half Batch Recipe):
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.

 

Pate a Choux

Yield: About 28

Ingredients:

 

  • ¾ cup (175 ml.) water
  • 6 Tbsp. (85 g.) unsalted butter
  • ¼ Tsp. salt
  • 1 Tbsp. sugar
  • 1 cup (125 g.) all-purpose flour
  • 4 large eggs
  • for Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Use one of these to top your choux and assemble your piece montée.

Chocolate Glaze:

  • 8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)

Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Piece Monteé

This month’s challenge was a challenge for me, not because of the recipe, but because we moved this month to a new flat, where we renovated a lot ourselves. Additionally we bought our first own kitchen, which had to be build up. We also took charge of the water supply, which was half a disaster, but now it works properly.

So kitchen is just (mostly) completely built up since yesterday, and also the water supply for the sink, the dishwasher and the washing machine.

But I managed to cook the crème patissiere the day before yesterday and baked today the choux. So I’m a day late, but I’m very proud, that I managed it anyway.

Piece Monteé

The recipe was very easy, although the choux were very flat, because the dough was too runny. The just flattened, after I piped them on the baking sheet. I didn’t taste the piece montée alltogether, because it’s our dessert after dinner later. But I tasted the choux with the chocolate glaze, which is very good, just as well as the vanilla crème patissier. So we are really looking forward to this evenings dessert!

I will definitely make this recipe again, because it’s easy and tasty. Although I won’t assemble the choux to a mount. They are good to eat just one or two in between.

I made the recipe, as it stands below. You get as much filled choux as you see in my picture (for a small mount). But I had double as much choux leftover without filling (very sad). So if you want to fill them all instantly, make the doubled batch crème patissiere. Or otherwise keep the leftover choux until you want to fill them in an airtight container and the make another batch crème patissiere to fill them right away, when you need them.

Piece Monteé

Recipe

Piece Montée

Vanilla Crème Patissiere (Half Batch)

Ingredients:

1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.

Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

For Chocolate Pastry Cream (Half Batch Recipe):
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.

 

Pate a Choux

Yield: About 28

Ingredients:

 

  • ¾ cup (175 ml.) water
  • 6 Tbsp. (85 g.) unsalted butter
  • ¼ Tsp. salt
  • 1 Tbsp. sugar
  • 1 cup (125 g.) all-purpose flour
  • 4 large eggs
  • for Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Use one of these to top your choux and assemble your piece montée.

Chocolate Glaze:

  • 8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)

Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

56 Gedanken zu „Piece Monteé Piece Monteé

  1. Burn shock occurs not only because of depletion of intravascular volume but also because of increased systemic vascular resistance due to release of catecholamines, antidiuretic hormone, and hemoconcentration and depressed cardiac output fig cialis price Br J Nutr 1998; 80 4 S225 S230

  2. I feel thbat iis among the succh a lot significant info forr me.
    Andd i amm satisfiedd studying yourr article.
    But want too remark on feew norfmal issues, Thee webb site taste iss great, tthe articles iis
    truly great : D. Just right job, cheers

  3. I kknow this if off tpic but I’m looking intoo statting my own wrblog and wass curious
    what alll iss needed to gget sett up? I’m assuming having a bloog like yours would cowt a petty penny?
    I’m nnot very internet smmart so I’m nott 100% positive.

    Anny recommendations or advice woul bee greatly appreciated.

    Kudos

  4. Whhat i don’t realizae iis in fact hhow you’re noo longer reallly mch
    morde smartly-favored than you might bee rigght now. You are
    so intelligent. You understand tbus considerabhly in relatyion to
    this subject, produced me personally cnsider it from a
    lott of varied angles. Itts like women and meen are
    not fasinated unless it iss something too do with Girl gaga!

    Your personsl stuffs excellent. At all times care for itt up!

  5. Juust wiseh too say your article iis as astonishing. Thee clarity in your
    pst iis just nice and i can azsume you aree an expert on this subject.
    Well wiith your permissionn allow me tto grab yohr RSS feed to keep up
    to dte ith forthcoming post. Thanks a miullion and pleasee continue tthe gratifying work.

  6. In addition to your writing skills, you have a superb sense of humor that instantly earns the admiration of others. For this reason I adore every word you write. If you enjoy fashionable clothing and want to appear fashionable in winter you might try this Unisex Gap Barbie Pink Hoodie.

  7. An online retailer, we are. We specialize in trendy outerwear. We create and customize them for our cherished customers. One of them is the Cleveland Browns Starter Jacket. Our proud presentation is this. It will be an excellent addition to your wardrobe variety and a sensible winter choice.

  8. I am studying at a medical school and at the same time I work part-time in a cosmetology company. It is almost impossible for me to combine all this. Especially to devote enough time to study. Recently, we were asked an essay and I decided that it would be best and easiest to buy it, click this over here now, write my assignment maybe it will be useful to you sometime.

  9. Star Trek: Picard is a TV series that premiered on January 23, 2020, featuring Sir Patrick Stewart reprising his role as Jean-Luc Picard, a character he previously portrayed in Star Trek: The Next Generation. The show is set in the late 24th century, and it follows the retired Admiral Picard as he embarks on a new adventure after leaving Starfleet.

  10. Well absorbed Peak effect in 4 hours Bioavailability Bioavailability Pharmacokinetics and Pharmacodynamics levitra maroc pharmacie They therefore took T cells from mice and inserted a genetic construct that produces a modified inducible version of Foxp3 protein that is only active in the presence of the drug tamoxifen

  11. At Iconic Jacket, we believe in bringing you the latest in fashion. Our celebrity jacket collection is designed to help you replicate the style of your favorite stars. Be it the iconic leather jacket worn by your favorite actor or a chic shearling coat from a red carpet event, you can find these trends and more on our website.

  12. For all of the fashion enthusiasts, the British-American actress Lilly Collins has some exciting news to share. She was recently sighted filming Emily In Paris Emily Cotton Coat which is expected to be its fourth season. Furthermore, Emily Cooper, the show’s title character, made a lasting effect. Nonetheless, the show’s display of several contemporary wardrobes makes it the ideal place to get fashion inspiration.

  13. Live betting is part and parcel of day to day betting activity these days. You’ll be hard-pressed to find an app that doesn’t have live betting. If you do, don’t consider it. A top-tier betting app should come with a diverse range of markets. Whether you’re into football, horse racing, tennis, or snooker betting, there should be numerous options available. We look for apps that provide not just UK markets, but international ones as well. If you’re looking to bet on sporting events as they’re underway, you’ll probably want a sports betting app with in-game betting options. Not all operators offer live bettings, but those that do tend to allow users to live stream matches as they wager on them. It’s likely that, as the US sports betting market develops, more operators and sports betting apps will offer this feature.
    https://preniumdirectory.com/listings12743066/read-full-article
    At the same time, the moneyline serves as a reflection of the point spread and what kind of gap exists between the two teams. If the point spread isn’t very large, the moneyline will be fairly close to even odds to reflect the implied close contest between the teams. On the other hand, if one team is seen as far superior and likely to rout the other, a large point spread will be used, which means incredibly long odds for the underdog and practically no value on the favorite. Moneyline: The moneyline removes the point spread. Bettors take a team to win straight up. The -170 and +150 are money lines which are used in moneyline bets. A straight bet is an individual wager on a game or event that will be determined by a point spread, money line or total (over under). From here, your pick will be added to a bet slip where you be asked to enter the amount you wish to risk on your moneyline wager. So, how can you tell how to calculate your payout on the moneyline?

  14. There was one play that instantly stood out to me and that was Fullkrug to have one or more shots on target (-125). He’s only failed to register a shot on goal in one of his last 11 appearances and is the leading scorer for Dortmund this season. Even for those expecting Real Madrid to dominate the pace of play, the German club will get some chances and Fullkrug figures to be at the focal point of those. If you want to double down, you could also look at his goalscoring odds at +350 or take the player to score and team to win parlay which is another top play at +900.  Player props: Proposition bets are well known from Super Bowls. If you wanted to bet on Patrick Mahomes scoring the first touchdown of Super Bowl LIV at 22-to-1 odds, you could have done so (and been happy with the result). There are props for players over a certain amount of passing, rushing or receiving yards. It has spread from the Super Bowl too and can be found for plenty of prime-time games. There are also more creative player props. For example, when Tom Brady was set to become a free agent, BetMGM offered odds on which team he’d sign with.
    https://disqus.com/by/toworldcup/about/
    Rashford receives the pass from the captain and lifts a ball over the top for Fernandes to chase, but he can’t get there and Petrovic has possession. The Manchester club have seen numerous players walk away from the Etihad Stadium to join other top-flight clubs in recent years. “ Before I talk to the media we speak in the training ground and I explain what I’m going to say. It’s important to agree things, we have a young squad and they need to understand that we cannot compete in the way we did against Burnley. We are in a club where the demand is so high and they need to understand that. We need to try to do more and they need to realise what it means to compete in the Premier League. Chelsea’s Cole Palmer, right, celebrates after scoring his side’s fourth goal during the English Premier League soccer match between Chelsea and Manchester United at Stamford Bridge in London, Thursday, April 4, 2024. (AP Photo Kin Cheung)

Schreibe einen Kommentar zu bake in paris Antworten abbrechen

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert