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Tuesday, August 2, 2011

Choux Pastry - Technique French Style

Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs. . It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. ( source : wikipedia). Here I am sharing the recipe of making choux dough in steps ...


All purpose Flour / Maida - 100 gms.
Eggs - 3
Sugar -2 tbs
Salt - 3/4tbs
Butter - 80 gms
Water - 170 ml


Sift flour in a parchment paper as floor has to be added in the water butter mixture in one go. 

In a pan boil water. Add butter. Let it boil till bubbles come out. Add sugar and salt. 

Immediately add sifted flour at once while beating the mixture using a whisker or spatula with other hand. You don't have to switch off the flame.

Keep beating the mixture till flour leaves sides of the pan. It will take approx 3 minutes. Switch off the flame.

Now let this mixture cool a bit as we have to add eggs now.

When the mixture cools add one egg. Beat the mixture so that egg gets incorporated completely.

Only after that add another egg and again beat the mixture.

Now add third egg . I'll suggest to beat this third egg in a separate bowl and add slowly to the mixture because it may not be fully needed. The consistency should be of a flowing mixture.. You should get a glossy and smooth mixture consistency.

Now fill this mixture in a piping bag for eclairs. Preheat oven to 200 degrees.

In a tray lined with parchment paper pipe the mixture in long shapes like that of an eclair keeping good space in between. Keep in mind that pastry will rise threefolds.

( For profiteroles, mixture can be spooned on the tray, or piped in round shapes)

Bake for 15 minutes at 180 degrees till they turn brownish and then bake for 8 - 10 minutes at 150 degrees for their crust to get crispier and browner. The second step is important else pastry may sag.

Once done, cool on a wire rack and use the pastry for filling with cream or custard. These pastries can be stored in an airtight container for 3 days. 
Hope you liked it ....

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