Choux Pastry

Question 1

How do you make choux pastry

Answer 1

Sift the flour three times and put in a greaseproof paper shoot, butter and water into pan together once it boils shoot the flour in, take off heat and stir for 10 seconds. Leave mixture to cool spread flat (panade). Return to pan and add eggs in 1 tbsp at a time until reluctant dropping consistency

Question 2

What are you looking for to know if the choux pastry is the right consistency?

Answer 2

reluctant dropping consistency

Question 3

Prep of the baking sheet for profiteroles? What temperature of oven and what shelf in the oven?

Answer 3

Cook in the top third of the oven at 200C and don’t open the oven doors for at least 25 minutes.

Question 4

How to know when profiteroles are cooked?

Answer 4

Light for their size (they should double to triple in size), feel like a ping pong ball, golden brown all over

Question 5

Why is the choux too loose and the buns collapsing when cooked?

Answer 5

Make sure they are spaced well apart otherwise they will cause each other to collapse