: a very light, egg-based dough used to make pastries (such as cream puffs and éclairs ) Choux pastry is preferred cooked before freezing and filled after thawing …— Margaret Leach et al. I fell for choux paste, aka cream-puff dough, early in my cooking career.—
What is French for choux pastry?
By popular request, we’re tackling a French pastry dough: choux pastry, pronounced shoe pastry. Or, in French, pâte à choux.
Why is choux pastry used for profiteroles?
Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat.
What can go wrong with choux pastry?
What can go wrong with pâte à choux?
- Profiteroles or eclairs have collapsed. They are flat, or look deflated. …
- Choux pastry is too soft and soggy. Usually profiteroles or eclair shells have a crisp shell. …
- Profiteroles or eclair shells have a lot of cracks on top. …
- Choux pastry shell is too dry, doughy or crumbly.
How do you know when choux pastry is done?
Beat it vigorously with a wooden spoon, slapping it against the side of the saucepan. You know it’s done when the dough looks a little shiny, a thick film has formed on the bottom, and the dough curls away from the corners of the saucepan. Pastry logs that are about to grow up and turn into éclairs.
What are the qualities of a good choux pastry?
The main characteristic of choux pastry is that it forms a very airy structure with large holes that are ideal for introducing a filling into. Choux pastry itself is savoury and doesn’t have a lot of flavour, it’s quite neutral, maybe a little eggy.
What is choux pastry used for?
Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. It can also be used for savoury pastries such as gougère, a large ring of choux flavoured with Gruyère or Emmental cheese.
How many types of pastry are there?
There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
What is the function of water in choux pastry?
Water: Helps to bind flour and fat together to make a dough. In choux pastry water is converted to steam or water vapour, which acts as the raising agent.
What are the 7 types of pastry?
The main different types of pastries are shortcrust pastry, filo pastry, choux pastry, flaky pastry, rough puff pastry, suet crust pastry and puff pastry, but these can be made to make an endless amount of different delicious pastry snacks!
Can you overwork choux pastry?
This is a bit of work so make sure you bring your muscles for this one! You want to develop the gluten so that you have light pastry, but you also don’t want to overwork it, so when it comes away from the sides, you can stop beating.
Why is choux pastry cooked twice?
Thus choux dough is cooked twice, once on the stovetop and again in the oven. (Or deep-fried, in the case of beignets.) This double cooking helps to produce the airy interior. How that works is, heating the flour the first time causes the starch in it to gelatinize.
What are eggs in choux pastry?
The eggs will eventually set, as cooked eggs do, to help support the structure and create the crisp outer shell of baked choux paste. However, if under-baked, the proteins will recoil and cause the choux to shrivel up and collapse. As with many other pastries, eggs also provide flavor and color to choux pastries.
Why is my choux pastry thick?
It wasn’t cooked enough or we added too many eggs. The choux pastry is too thick: If the choux pastry doesn’t fall from the wooden spoon, then it’s too thick. Whisk an egg in a bowl and gradually in a thin stream start adding a small amount of the whisked egg into the mixture, while mixing with an electric mixer.
Is choux pastry made with water or milk?
It’s made by cooking flour with water and/or milk and butter, then mixing in eggs off heat to form a pipe-able, spoonable consistency. It’s then cooked a second time, either by baking, frying, or poaching, depending on the specific recipe the choux is being used for.
What is the major difference between choux pastry and puff pastry?
Unlike puff pastry that uses fat to puff up in volume, pâte à choux relies upon the high water content in eggs as leavening to steam open the paste. When formed into a mound on the baking sheet, it bakes into the classic Profiterole or cream puff look.
What is the difference between choux pastry and eclair?
They are both made from Pate a Choux and the difference is the shape and what you fill them with. An eclair is long and rectangular and is filled with a custard and topped with chocolate where a cream puff is round and filled with Chantilly Cream. Find my recipe for Cream Puffs here.
Can I refrigerate choux pastry?
Yes, absolutely. Uncooked choux pastry dough can be stored in an airtight container (or pastry bag) in the fridge for up to 2 days.
How do you tell if Cream puffs are done?
Test for inner moisture by inserting a thin wooden or metal skewer in the top. When the skewer comes out dry, the puffs are done. If you have not made cream puffs before, making a couple of extra test puffs can prevent you from removing the whole batch too early.
How do you know when Cream puffs are cooked?
To test for doneness: The color is the best indicator of color and they should be deeply golden. You can take 1 cream puff out at the recommended time and break it open, the center should be mostly hollowed out. If the dough inside seems very moist and spongy, continue baking another 2 minutes.
Why do eclairs go flat?
Flat éclairs are a result of either the pastry not expanding enough in the oven or collapsing shortly after being removed from it. … Delays in serving éclairs result in the moisture from the filling (usually pastry cream but sometimes ganache or whipped cream) seeping into the shell.