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Pate a choux is a light dough made on the stove top. It requires no rolling or kneading, and it's the foundation for many classic desserts - including cream puffs, which is pate a choux with whipped or pastry cream in the middle, or profiteroles, which is pate a choux filled with ice cream. Once you've mastered pate a choux, you can also use it to make eclairs, beignets, gougers and croquembouches.
Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.
