Choux pastry doughnuts
Choux pastry doughnuts
Memory of Burgundy
Coutnry:
Austria
To:
Lunchtime
Preparation:
30 min
Persons
4
Introduction
About the choux pastry doughnuts
When Archduke Maximilian of Austria reached the golden hills of Burgundy in late summer 1477, it marked not only the beginning of a political struggle for one of the most magnificent duchies in Europe, but also a personal journey into a new world of celebrations, forms, and pleasures.
At that time, Burgundy was not only a center of power, but also a stage: a successful fusion of French chivalry, Flemish bourgeoisie, and Byzantine-inspired self-expression. Here, people learned the art of replacing politics with splendor and, last but not least, of imbuing food with symbolism.
It was in this world that the young Maximilian courted Mary, the heiress of Burgundy – an alliance of love that was to be overshadowed by tragedy, both politically and personally. For after Mary’s early death, Maximilian lost not only the love of his life, but also the Burgundian lands. However, part of their culture remained alive in the Habsburg Empire – not only in orders and courtly rituals, but also in the little things.
Take the gougères, for example: savory, cheese-filled choux pastries that originated in Burgundy and quickly spread throughout Central Europe. As early as the mid-16th century, the Dillingen court chef Balthasar Staindl described them as »little Swabian cakes.« In the 18th century, they became a staple of festive tables throughout the German-speaking world under the name »Brandkrapfen.«
And they have remained so to this day, because with every bite we feel a touch of that old world in which a young emperor discovered a foreign culture – and took a little bit of it home with him.
Introduction
About the choux pastry doughnuts
When Archduke Maximilian of Austria reached the golden hills of Burgundy in late summer 1477, it marked not only the beginning of a political struggle for one of the most magnificent duchies in Europe, but also a personal journey into a new world of celebrations, forms, and pleasures.
At that time, Burgundy was not only a center of power, but also a stage: a successful fusion of French chivalry, Flemish bourgeoisie, and Byzantine-inspired self-expression. Here, people learned the art of replacing politics with splendor and, last but not least, of imbuing food with symbolism.
It was in this world that the young Maximilian courted Mary, the heiress of Burgundy – an alliance of love that was to be overshadowed by tragedy, both politically and personally. For after Mary’s early death, Maximilian lost not only the love of his life, but also the Burgundian lands. However, part of their culture remained alive in the Habsburg Empire – not only in orders and courtly rituals, but also in the little things.
Take the gougères, for example: savory, cheese-filled choux pastries that originated in Burgundy and quickly spread throughout Central Europe. As early as the mid-16th century, the Dillingen court chef Balthasar Staindl described them as »little Swabian cakes.« In the 18th century, they became a staple of festive tables throughout the German-speaking world under the name »Brandkrapfen.«
And they have remained so to this day, because with every bite we feel a touch of that old world in which a young emperor discovered a foreign culture – and took a little bit of it home with him.
Ingredients
- 125 ml water
- 20 g butter
- 100 g flour
- 2 eggs
- Salt
Step-by-step instructions
Step 1
Bring the butter, water, and a pinch of salt to a boil. Stir in the sifted flour and roast, stirring constantly, until the mixture comes away from the spoon. Then remove the pot from the heat and allow to cool slightly.
Step 2
Stir in the eggs and mix to form a soft choux pastry.
Step 3
Either fill a piping bag with the mixture, pipe small doughnuts onto a baking tray and bake at 220 degrees until golden brown.
Step 4
Or heat two fingers’ worth of oil in a pan, scoop out doughnuts from the mixture using two teaspoons and fry them in the hot oil. Then drain off the excess oil.
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