Choux Pastry

Question 1

Basic method of making choux pastry

Answer 1

1. Sift flour and salt onto parchment and transfer to a gastro
2. Gently heat water with 1cm cubes of butter until butter is melted
3. When butter is melted, turn the heat up to medium-high
4. When the water starts boiling along the sides and butter starts gathering in the middle, pour the flour in, turn the heat off and beat vigorously for 20-30 seconds.
5. Spread the panade onto a plate to cool to 38°C (body temp)
6. Whisk the egg lightly, then beat 3/4 of the egg into the cooled panade, 1 tbsp at a time
7. Check consistency; add more egg until reaching a silky-smooth pastry with a reluctant dropping consistency

Question 2

How to MEP for choux pastry

Answer 2

• Accurately weigh all ingredients
• Prepare baking sheet & pre-heat oven
• Cut butter into 1cm cubes
• Sift flour and salt onto a piece of parchment paper and then transfer to a gastro
• Line a baking sheet with parchment

Question 3

How to prepare baking tray for choux pastry

Answer 3

Line with parchment, silpat or lightly greased

Question 4

Baking time and shelf position for choux pastry

Answer 4

200°C, top third rack for 25 - 30 minutes
Remove from oven, turn oven down to 170°C
Turn each choux over and return to oven for 6 - 10 minutes to dry out

Question 5

Consistency of choux pastry

Answer 5

Reluctant dropping consistency, holding its own shape with a matte shine

Question 6

How to tell when to stop beating panade

Answer 6

Mixture comes together in a cohesive paste and come away from the sides

Question 7

How to tell when choux is fully baked?

Answer 7

• Light for their size (double to triple in size)
• Feels like a ping pong ball
• Golden brown all over