Garde Manger - Banquet Prep

We started off our morning by making profiteroles.

Pate a choux, the batter used to make these is piped into miniature éclair shapes, baked, then filled with a wide variety of fillings. For our banquet we are using a smoked chicken filling and also a crab mixture.

This batter is very interesting to make. We began by combining the water, butter and salt together then brought it to a boil. We added the flour in all at once, stirring it well.

This mass is cooked until it pulls away from the pot. The final step was to transfer this mixture to a mixing bowl and beat it for a minute then add the eggs in, one at a time, until the batter was at the right consistency. Stiff but pliable.

The rest of the morning was spent organizing and sorting out the delivery of supplies and ingredients that we had requisitioned for our individual recipes. We gathered up our necessary ingredients, did as much mise en place as we could then called it a day.