Monday, May 10, 2010

Nick's pate choux

About a month and a half ago Nick bought Michael Ruhlman's newest book Ratio. It's all about how a lot of things in cooking are ratios, and if you change one of the parts (fat could be butter or oil or lard) or the ratio itself, it would make something different. Of course, the first thing to come to mind is baking.

Nick's first foray into the book was to make shortbread cookies, which were deliciously sandy and buttery. Afterward he decided his next project would be the pate choux dough. Apparently, the dough can be made into many things including, but not limited to, cream puffs and gnocchi. I had no idea that gnocchi could be made without potatoes.

pate choux

First, he made cream puffs. I loved how they looked on the silicone mat. I had some from the first batch with pistachio ice cream from Maple View Farms. They were great. The next day, Nick decided to make his own pastry cream, so I had some of the next batch with that. Also delicious. Pastry cream on the left, ice cream on the right.

patechoux

Lastly, he turned out some new pate choux dough with parmesan cheese. The next day, he squeezed out little tubes of dough and cut them into boiling water. After they cooked, he sauteed them with butter, mushrooms, farmer's market spinach, and cream. It was a rich dish, and it might have been a good idea to serve it with greens and vinaigrette to cut the richness. Instead, we ate the gnocchi with bacon. Still good, right?

pate choux gnocchi

2 comments:

Gastronomer said...

Dear Sharon, Will you please ask Nick to share the gnocchi recipe? I want! ;-)

All three "dishes" look superb!

家瑋 said...

來問個安,誰不支持這個部落格,我咬他. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .