I am looking for the recipe for Choux pastry which is given in the 'Chef's compendium of professional recipes'
Question:
Answer:
CHOUX PASTRY
3/4 c. water
6 tbsp. butter, cut up
3/4 c. all-purpose flour
1/4 tsp. salt
3 lg. eggs
Place water and butter in medium saucepan. Bring to a full boil over medium heat. Boil until butter is just melted. Add flour and salt. Stir vigorously until dough forms a ball and leaves the sides of pan (about 1 minute). Remove from heat. Let stand 2 minutes. Add eggs, one at a time, mixing thoroughly after each addition. After last egg is thoroughly incorporated, mix vigorously 30 seconds longer. Shape dough as directed in recipe.
Sorry, I couldn't find the `Chefs Compendium` recipe, but this is a simple choux.
Ingredients:
water 250 ml
butter 125 gm
flour 150 gm
eggs 4 beaten
Method:
1. Melt the butter in the water and bring to a full boil.
2. Immediately add the flour all at once and stir continuously with a wooden spoon.
3. Cook for a couple of minutes until the mixture pulls away from the pan, forming a ball and remove from the heat.
4. Place the dough in the bowl or a mixer, using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly.
5. Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated.
6. The paste should be of a pipeable consistency and not too runny.
A little tip for you.
Baked choux pastry products rise due to the egg content and steam. Therefore it is essential that the oven is hot, when placed in the oven. Without this initial burst of steam they will not rise properly or dry out, they will stay flat and be soggy.
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