Comments on: Pâte a Choux Video

By: luanda

luanda — Sun, 20 Dec 2009 02:49:28 +0000

Have I forgotten my math? On a previous post, the ingredients listed were: 1 cup water, 1/2 cup butter (1 stick), 1 cup flour, 1 cup eggs(4 large). In the opening shot of the video it was: equal parts water and eggs; 1/2 as much butter and flour. Wouldn’t that make it 1/2 cup flour? Santa has not arrived with my copy of Ratio so I can’t double check your #’s. I started looking @ other recipes and those were really off the wall qty’s. BTW, do you use salted or unsalted butter??

By: Bonnibella

Bonnibella — Wed, 16 Dec 2009 00:01:16 +0000

I haven’t been here for a while, Ruhlman…many things have changed! I love love LOVE the video concept. While you may want to improve the production quality, I like it the way it is…especially with the dropped in graphics. Magnificent.

So glad I was able to reconnect with your blog…I really need to visit more often. I also love reading Donna’s comments. Hearing her “voice” is another fine addition to the blog.

By: Missy

Missy — Mon, 14 Dec 2009 01:59:02 +0000

Love the video… you made it look fun and easy…. Thanks!

By: Claudia

Claudia — Sat, 12 Dec 2009 20:08:52 +0000

Thanks Michael, I’ve made this dough many times, but this just goes to show you can always learn something, and I did (your technique for getting the dough into that plastic bag). I love your blog and enthusiasm for what you’re doing.

By: Anthony

Anthony — Sat, 12 Dec 2009 17:26:16 +0000

I’m a little confused. I thought you said one cup water, one cup flour and a stick of butter in the video, but the ratio is one past water and eggs and half as much flour and butter. Did I miss something? If eggs are 2 oz. each, with four eggs, that would be 8 oz. eggs…so that’s equal parts for all?

By: Russ

Russ — Sat, 12 Dec 2009 16:07:16 +0000

I’m not going to comment on the quality of the video as you said it’s a first attempt. And it is still head and shoulders better than much of the videos I see online. The subject was a great start. Chox is pretty easy, but not the first time you make it and seeing it mad definately helps. Also Chef Academy on Bravo this week focused on Pate a Chox so it was timed nicely.

As anybody who has read your books or followed this blog for any length of time knows, you are a STOCK GUY! I would love to see a video on the making of stock. What should it look like, skimming without stirring, Exactly what does a simmer look like. And you could do a time lapse thing from start to finish at the end just for fun.

By: Kim

Kim — Fri, 11 Dec 2009 22:43:47 +0000

When you say make ahead and refrigerate, would you go ahead and pipe the dough onto trays and ref that way, or save the ball, bring the dough up to workable temperature and pipe just before baking?
Thanks

By: Aron Pobereskin

Aron Pobereskin — Wed, 09 Dec 2009 23:50:57 +0000

when peeling vegetables such as carrots or potatoes, peel onto a tray or paper towel to make for an easy clean up

By: Katie Davis

Katie Davis — Wed, 09 Dec 2009 22:31:18 +0000

My tip:

If your old oven does not have a legible temperature knob, as mine does, you should get a thermometer and not guesstimate. You will fail miserably if you try. One day, when you’re not broke from planning a wedding or taking impromptu trips to New York City or building a fence to entrap your dogs so they won’t continue to eat your futon, you should buy a new oven with a proper temperature gauge. Then you will know for sure how to position the knob for 350 degrees and won’t burn your chicken pot pie, which is a bit of a sin.

By: Emilie Unkrich

Emilie Unkrich — Wed, 09 Dec 2009 22:10:21 +0000

That video was perfect!
I bet you will get lots of people making this dough, once they see how simple it is to do!

By: paula blum

paula blum — Wed, 09 Dec 2009 20:59:19 +0000

That was .com instead of .cm…sorry for the typo

By: paula blum

paula blum — Wed, 09 Dec 2009 20:58:04 +0000

Make sure you squeeze all the air out of any dumpling or ravioli when sealing them.

By: Phyllis

Phyllis — Wed, 09 Dec 2009 19:10:03 +0000

Kitchen tip: Dry your knives immediately after washing them and give them a few strokes on your honing steel before putting them away.

By: Steve C

Steve C — Wed, 09 Dec 2009 16:51:28 +0000

A wet paper towel under your cutting board will keep it from sliding around on the counter.

By: JoP in Omaha

JoP in Omaha — Wed, 09 Dec 2009 15:19:55 +0000

Michael, thanks for the info about the dumplings. The next time I try the Ad Hoc chicken and dumplings, I’ll make the dumplings the same size as your gnocci. Seeing the size of the gnocci was a great help. I’m pretty sure my dumplings were way too big, and even cooking them a long time didn’t make them light and tender. Many thanks.

By: ruhlman

ruhlman — Wed, 09 Dec 2009 13:54:01 +0000

jop: dumplings should be tender and light, not doughy.

cook gougeres for a total of 30 to 45 minutes or to taste (taste them while their cooking!)

By: carri

carri — Wed, 09 Dec 2009 08:46:08 +0000

I just did a class on this for my 13 year old daughter and a college student friend of mine, whom i also gave a copy of Ratio to so she could continue on her culinary studies armed with the best info possible! Such a great thing to have in your repertoire.

By: Alison

Alison — Wed, 09 Dec 2009 06:02:17 +0000

I’m late to this party, but that video was great! I loved it. Thanks.

By: Lucy

Lucy — Wed, 09 Dec 2009 02:41:01 +0000

Question: how long do you bake the puffs at 350F? You said 10-15 min at 450, but you didn’t say how long to bake it at 350F. Thanks.

By: devlyn

devlyn — Wed, 09 Dec 2009 02:40:19 +0000

I made pate a choux last night with some parmesan for my knitting club. It’s so simple to make and so “wowing” to those who don’t cook. Can’t wait for the Ratio iPhone app!