CHOUX PASTRY 

  •   60g     (21/2 oz)            Strong White (Bread)Flour                                          
  • 150ml     (5fl oz)            Cold Water.
  •   50g          (2oz)            Butter  or Lard. 
  • 2 medium Eggs.           

Equipment 

Scales - Saucepan - Wooden Spoon/ Spatula - mixing bowl - basin- measuring jug,  piping (savoy )bag. plain and serated nozles/tubes -  baking sheet - bakingparchment or silicone matt

Production Points.

Make sure that the fat is melted  before the water boils. Allowing the water to boil for too long will reduce the volume in the form of steam which is required to aerate the finished product.

The principle of aeration in this product is Physical.

50%, 75%, or 100% wholemeal flour may be used.

Possible faults.......

Greasy and heavy: basic mixture over-cooked.

Soft- not aerated: flour insufficiently cooked, eggs insufficiently beaten in the mixture, oven too cool, under-baked.

Choux pastry

Method 

  • Weigh and sift the flour into a bowl, put to one side.
  • Put the water and butter into a medium sized saucepan. Place on a low heat to melt the fat, increase the heat to bring the mixture to the boil.
  • Add the flour to the boiling fat/water, stirring in using a wooden spatula/spoon.
  • Lower the heat and beat the mixture vigorously to form a smooth ball of paste (roux) that leaves the side of the saucepan clean,.This should take no more than 1 minute- do not overcook.
  • Remove from the heat and tip into a cool mixing bowl.Before adding the egg, allow to cool. The egg will start to cook if you add it to the hot paste. 
  • A good way to test if the paste is cool, place the inside of your wrist on the paste,if you cannot leave your wrist comfortably for 10 seconds it is still too hot. 
  •  Beat the eggs together in a separate bowl so that the yolks and whites are evenly mixed together.
  • Return the paste to the now cooled saucepan
  • Gradualy add the egg in 5 lots, beating thoroughly after each addition.
  • When all the egg is added, the mixture needs to be beaten by hand for at least 2 minutes, this will develop the gluten in the flour and produce a glossy, pipeable consistency.

   


 


Eclairs ( Yield 14) 

Pipe out the pastry into finger shapes on a clean, or baking parchment lined, baking sheet/tray, approx 9cm (31/2in) long using using a savoy bag fitted with a 11/4-cm (1/2in) plain tube. (traditionaly piped in a dog bone shape rather than a straight finger shape) evenly spaced allowing for expansion.

Bake at  220C, fan 200C, 430F for approx 15-20 minute. Do not open oven door before 15 minutes to ensure that all steam created is retained.

On removing from the oven, allow to cool before handeling to avoid damage.

When cold, split open with a knife.

Fill with either whipped, sweetened fresh dairy cream or confectionery custard. The cream can be added with a spoon but for best results, pipe using a star tube.

Dip the base of the eclair in (a) Melted Chocolate

                                                  (b) Chocolate flavoured fondant icing.

                                                  (c) Chocolate Icing.

                                               Allow to set before serving.

The base of the eclair is flat and allows you to give a better finish, however it is perfectly acceptable to coat the top for a more rustic apperance.


Cream Buns. (yield 12)

Pipe on to a clean, or baking parchment lined baking tray,  rosettes or bulbs using a savoy bag  with a 11/4 cm (1/2 in) star tube. They need to be spaced to enable inverted bread tins to cover the buns. This stop  the steam from escapeing.

After covering bake in oven 230C, fan 210C, 450F for approx 20 minutes.

 As they are baked under tins ,take care when removing from the oven and lifting the tins, as there will be a lot of steam involved. Do not be tempted to take out of the oven before 20 minutes as they are likely to collapse.

If after the 20 minutes the buns are not baked , return to the oven, uncovered, for a further 5 minutes.

When cold, split open with a knife and fill with whipped sweetened dairy cream.

Replace the top and dust with icing sugar, alternatively the top can be coated as with eclairs or spun with melted chocolate or piped with chocolate fondant. 


Profiteroles.

Using a savoy bag fitted with a plain tube 11/4 cm (1/2in) pipe on to a clean, or baking parchment lined, baking tray, smal bulbs of paste evenly spaced allowing for expansion. If a savoy bag is not available, spoon out small amounts on to the prepaired tray.

 Bake 220C, fan 200C, 430F for 15-20 minutes.

After baking, allow to cool before filling with whipped cream or confectioners custard, this can be piped in having made a small incession or cut in half ,as for eclairs.

Place a number of these in a dish and to finish, pour over a chosen chocolate sauce.


Savouries from choux paste.

Cheese Fritters.