Choux Pastry

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WHAT'S SPECIAL
Made from just a handful of basic ingredients—water, milk, butter, flour, and eggs—choux pastry transforms into a delicate shell with a crisp exterior and a tender, hollow interior. Its versatility allows it to be shaped into various forms, making it suitable for a wide range of sweet and savory applications. Whether filled with rich pastry cream, whipped cream, or savory fillings like cheese or seafood, choux pastry never fails to impress with its lightness and elegance.

Choux Pastry

The Importance of Measuring in Grams
For choux pastry, where the dough's consistency is critical for proper rising and puffing during baking, precise measurements are non-negotiable. Too much flour can result in a dense, heavy dough that fails to expand, while too little can lead to a runny batter that collapses in the oven.
Measuring ingredients in grams provides a level of accuracy that volume measurements simply cannot match. Flour, for example, can vary significantly in weight depending on factors such as humidity, settling, and how it's packed into a measuring cup. In contrast, grams provide a consistent and standardized unit of measurement, ensuring that each component is precisely portioned for optimal results.
Choux pastry can be used to create a variety of delightful treats, including:
Cream Puffs: Fill with sweetened whipped cream or pastry cream and dust with powdered sugar.
Eclairs: Pipe the pastry into elongated shapes, bake, and fill with pastry cream or flavored whipped cream.
Profiteroles: Similar to cream puffs but smaller in size, perfect for serving with ice cream and drizzling with chocolate sauce.
Gougeres: Add cheese to the dough and bake into savory cheese puffs, ideal for appetizers or snacks.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 pieces

Equipment

  • 1 medium saucepan
  • Wooden spoon or spatula
  • Piping bag fitted with a large round tip (about ½ inch in diameter)
  • Baking sheet lined with parchment paper

Ingredients
  

  • 63 g water
  • 62 g milk
  • 60 g butter
  • 3 g sugar
  • 2 g salt
  • 80 g all-purpose flour
  • 125 g eggs  (2 to 3 eggs)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Prepare the equipment: baking sheet, lined with parchment paper, piping bag and tip.
  • In a medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat.
  • Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon.
  • Return the saucepan to low heat and continue to cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly, until the mixture forms a smooth dough and pulls away from the sides of the pan..
  • Transfer the dough to a mixing bowl and let it cool for a few minutes.
  • Gradually add the eggs to the dough, beating well after each addition, until the dough is smooth, shiny, and holds its shape.
  • Your dough is ready to use. Use it immediately.

Notes

  • Be sure to cook the flour and butter mixture long enough to form a thin film on the bottom of the pan. This ensures that enough moisture has evaporated, resulting in a properly textured dough.
  • The consistency of the dough is crucial. It should be thick enough to hold its shape when piped but still smooth and pipeable. If the dough is too stiff, it will be difficult to pipe, and if it's too runny, the pastries won't hold their shape.
  • For best results, bake the choux pastry in a preheated oven at a high temperature (around 200°C/400°F) to encourage rapid expansion and puffing.
  • To prevent the pastries from collapsing, avoid opening the oven door during baking until they are fully set and golden brown.
  • Once baked, cool the choux pastry completely on a wire rack before filling to ensure a crisp exterior and prevent sogginess.
Keyword Choux Pastry

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