Choux pastry Flashcards
1
Q
Basic quantities for choux pastry
A
2 eggs, 55g butter, 70g flour, 150ml water
3 eggs, 85g butter, 105g flour, 220ml water
2
Q
Prep for baking sheet
A
Lined with parchment or lightly oiled
3
Q
How long and which oven shelf to bake choux?
A
200C, top third shelf
4
Q
How to tell choux is baked?
A
Golden colour, feels like ping pong balls, dried out inside, light for its size
