pate a choux Bbq

French puff pastry in a pyrex custard cup filled with bbq beef.




PATE A CHOUX ¾ cup water ⅛ teaspoon salt 2 teaspoon sugar 8 Tbsp butter, unsalted, cut in 1 Tbsp pats 1 cup all-purpose flour, unbleached 5 to 6 eggs, room temperature BBQ SAUCE 1 cup tomato sauce ½ cup balsamic vinegar ½ cup brown sugar packed + 1 Tbsp ¼ cup worcestershire sauce ¼ cup white sugar 2 Tbsp diced onions juice of ½ lemon, fresh squeezed 2 teaspoon dijon mustard 1 clove garlic minced 2 pinch cinnamon 1 pinch red pepper flakes 1 pinch allspice MEAT 2lb NY strip steak or ribeye

Nutritional information

No nutrition information available


BBQ SAUCE: Combine tomato sauce through allspice in a medium saucepan over medium heat until sauce starts to roll out from the middle. Reduce heat to medium-low and simmer for 1 hour stirring occasionally. MEAT: 2lb NY strip steak or ribeye Trim any fat and gristle Cube steak to ¼" Place prepared steak in barbecue sauce after it has simmered for an hour and cook for 20 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon water to form a paste then add to barbecue sauce. Increase to medium-high heat and stir to thicken. Remove from heat. Spoon into pate a choux pastry. PATE A CHOUX: While BBQ sauce is simmering, make the puff pastry. Preheat convection oven to 400* or conventional oven to 425*. Combine water, salt, sugar, butter in a small sauce pan over medium heat. Spray coat or grease, twelve, 6 ounce pyrex custard rounds and set aside on a baking sheet. When water just starts to boil and butter is melted, pour flour into pan all at once. Remove from heat and stir vigorusly with a wooden spoon to incorporate water into flour. Roux will form in a ball in center of pot while stirring. Return pot to heat stirring and pressing roux ball up against side of pot to dry roux for 30 seconds. Remove from heat and dump into food processor. Spread roux in bottom of food processor and let cool for 5 minutes. Add eggs one at a time, pulse to incorporate fully. Roux will go through 3 looks during egg incorporation. Slimy lumpy, sticky, smooth. Do not overmix. Add eggs until a soft peak curl is achieved. Spoon by the rounded tablespoons into the custard rounds. Wet fingers or back of spoon and dab down peaks and sharp points so they do not burn. Place pyrex rounds on a baking sheet on the oven rack in the middle of the oven. Bake for 15 minutes until pastry is puffed up and lightly brown then reduce the oven temp by 50*. Bake for an additional 5 minutes until pastry is golden brown. Turn the oven off and place the handle of a wooden spoon in the door to crack it open for an additional 15 minutes to dry pastry. If removed too soon the pastry will fall. Remove from oven and cool on a wire rack. Use a fork to pierce through the top edge of the pastry. Fold back or lift off the top and spoon in barbecued meat. Replace cover.