Basisrecept voor pâte à choux
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Gnocchi Parisienne recept
Sofía Treviño
2025-09-28 12:15:32
Respuestas
: 2
This gnocchi Parisienne recipe is flavoured with lemon, butter and parsley for a light and delicate finish. This French version of gnocchi uses choux pastry as a base, and is very simple to pull off at home. Place the water and butter in a pan with a pinch of salt and set over a heat until the butter has melted. Remove the pan from the heat then add the flour and cheese. Beat vigorously to form a dough. Once the mixture has cooled slightly, then beat in the eggs. Bring a pan of salted water to the boil and attach a taught string across the diameter of the pan using sellotape. Snip the end of the piping bag and pipe out the mixture, dragging it over the string to create separate gnocchi shapes. Work in batches so as to not overcrowd the pan. If eating straight away, add a knob of butter to a hot pan and allow to foam. Add the gnocchi to the pan and allow to crisp up. Squeeze over a little lemon juice, add a handful of chopped parsley and stir to coat the gnocchi in the sauce.
Nuria Bravo
2025-09-28 11:42:22
Respuestas
: 4
In a pot bring the butter, water and milk to a boil.
Add flour and salt, and mix constantly with a spatula until a uniform dough forms and a film develops on the bottom of the pot, about 5 minutes.
Transfer the dough to a mixing bowl and stir with a spatula to cool down slightly.
When no longer steaming, add the eggs two at a time, stirring vigorously to fully incorporate each one.
The batter will smooth out as more eggs are added.
Meanwhile, set a large stockpot filled 2/3 full of water over medium-high heat.
When the water is barely simmering, use spoons or a cookie scoop to drop 1/2-ounce oval balls of the gnocchi dough into the water.
Once the gnocchi float to the surface, cook for 5 minutes.
Transfer the cooked gnocchi to the Dutch Oven with the mushrooms and stir to combine with the sauce.
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Raúl Adorno
2025-09-28 11:37:00
Respuestas
: 5
Experience the elegance of French cuisine with our exquisite Parisienne Gnocchi recipe, a French gnocchi that redefines the traditional Italian dumpling with a touch of Parisian flair.
Under the guidance of renowned Chef Thomas Keller, you'll embark on a culinary journey to craft Gnocchi Parisienne, a dish that stands out with its luxurious and airy texture, distinguishing it from its Italian counterpart.
The Parisienne Gnocchi, also known as Parisian gnocchi, offers a unique experience with its delicate and fluffy consistency, achieved through a meticulous process that showcases your culinary precision and passion.
To get the best parisienne gnocchi follow the directions below step by step.
Step 1: Bring a large stock pot of salted water to a gentle simmer and keep covered while you prepare the gnocchi dough.
Step 2: Combine water, butter, and salt in the saucepan and bring to a boil.
Step 3: Once the butter is melted, add all the flour at once.
Step 9: On medium speed, add the Dijon mustard and Cheese mix and paddle until combined then add the herbs.
Step 10: Transfer the dough to a plastic piping bag fitted with a 1/2-inch round piping tip.
Nahia Correa
2025-09-28 11:13:34
Respuestas
: 3
Bring milk and 1/4 cup melted butter to a boil in a medium saucepan over medium-high.
Remove from heat, and add flour all at once, stirring quickly using a sturdy wooden spoon.
Return pan to heat over low, stirring constantly until mixture forms a solid mass.
Cook, stirring constantly, until mixture is somewhat dry, about 1 minute.
Transfer dough to bowl of a food processor.
Process until slightly cool, about 10 seconds.
Add eggs, 3 tablespoons Parmesan, salt, and nutmeg; process until dough is very smooth and paste-like, 15 to 20 seconds.
Pâte à choux — a dough made by stirring together flour, butter, and milk on the stovetop — is the first step to these delightful, triple-cooked gnocchi.
Poaching the gnocchi dough in salted water comes next; Pépin will sometimes stop there, serving the resulting soft, tiny dumplings with butter and cheese.
But taking the gnocchi a step further and baking them might just be the ultimate reward — they transform into pillowy puffs, crisp and golden on the outside with light, custardy centers.
Piping the gnocchi in a pastry bag will give you uniform results, but you can also spoon them into the simmering water to cook.
The shapes will be irregular, but the results are equally delicious.
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Clara Badillo
2025-09-28 09:05:19
Respuestas
: 5
Para preparar la receta Gnocchi Parisienne, es importante comenzar con los ingredientes adecuados. La receta incluye gnocchi frescos o congelados, mantequilla, cebolla picada, ajo picado, champiñones frescos o congelados, vino blanco seco, caldo de pollo, crema para cocinar, mostaza de Dijon, aceite de oliva, sal y pimienta. Antes de cocinar los gnocchi según las instrucciones del paquete, se puede comenzar a preparar la salsa. En una sartén grande, calienta la mantequilla a fuego medio y cocina la cebolla y el ajo hasta que estén suaves. Luego, agrega los champiñones y cocina hasta que estén tiernos, luego agregar el vino blanco seco y el caldo de pollo, reduciendo la mezcla a la mitad. Agrega la crema para cocinar, la mostaza de Dijon, la sal y la pimienta, y revuelve bien. Una vez que los gnocchi estén cocidos, escúrrelos y agrégaselos a la salsa preparada, mezclando todo con suavidad para cubrir los gnocchiuniformemente. Sirve caliente, decorado con hierbas frescas si lo deseas. La presentación puede variar, pero lo más recomendable es un plato poco hondo para que se aprecie la textura de los gnocchi y la salsa. Esta receta es una variante gourmet de los gnocchi tradicionales y puede ser acompañada con una ensalada fresca o una guarnición de vegetales asados para un almuerzo o cena completo.
Rafael Gamboa
2025-09-28 08:15:57
Respuestas
: 1
Gnocchi Parisienne Learn to prepare the French light and fluffy version of the classic Italian dumpling.
This preparation is great paired with any of your favorite sauces or ragouts.
Yield: about 6 to 8 servings Degree of difficulty: advanced
Prep Time: 20 MINUTES Bake Time: 15 minutes Total Time: 35 minutes
Combine water, butter, and salt in the saucepan and bring to a boil.
Once the butter is melted, add all the flour at once.
Use a wooden spoon to vigorously stir the flour into the liquid until it becomes very thick, and no lumps remain.
Reduce the heat to a medium-low setting heat to cook the dough thoroughly, stirring frequently for about 3-4 minutes until mixture has formed a ball and there is a thin starchy film forming on the bottom of the pan.
Transfer the dough to a stand mixer with paddle attachment.
Slightly cool the dough by mixing on medium speed for about a minute.
Add eggs one at a time, making sure each is fully incorporated into the dough before you add the next egg.
On medium speed, add the Dijon mustard and Cheese mix and paddle until combined then add the herbs.
Transfer the dough to a plastic piping bag fitted with a 1/2-inch round piping tip, Holding the end of the piping bag horizontally, place the piping tip above the center of the simmering water about 3-inches above the surface.
Squeezing the bag from the end, pipe out a length of dough about ¾-inch long and while piping, use your paring knife to cut the dough along the edge of the piping tip and allow it to fall in the water.
Continue squeezing and piping.
You will develop a rhythm and will be able to simultaneously pipe and cut gnocchi length pieces quickly.
After you have piped about the 1/3 of the dough, stop and allow the gnocchi to rise from the bottom of the pot to the surface.
Allow the gnocchi to poach for another 30 seconds then remove them with a skimmer or slotted spoon to a dish.
Repeat the poaching and chilling process until all the dough has been poached.
At this point, the hot gnocchi can be added to your favorite sauce.
Alternately, you can chill them in an ice bath for a few minutes, then remove them from the bath, drain well on paper towels then transfer to a parchment lined baking sheet and freeze for later use.
To reheat the frozen gnocchi, lightly sauté with a little hot oil in a skillet until browned or just simply in simmering water or sauce.
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