Pâte Choux

Question 1

Pâte à Choux recipe?

Answer 1

150 ml Milk
150 ml Water
100 g Butter
150 g Plain Flour (T55)
250 g Egg
5 g Sugar
2 g Salt

Question 2

Pâte à Choux method?

Answer 2

1) Bring the milk, water, butter, salt and sugar to a boil.

2) Take off heat & sift the flour & cool until dry.

3) Leave to cool. Then add the eggs gradually until it reaches dropping consistency & elastic in texture.

4) Pipe 12 eclairs with plain nozzle no.12 to the correct length. Egg wash top, fork then length. Bake for 175°C for 10 minutes then 165°C for an extra 15 mins until crisp, well risen & dry.

Question 3

Name Pâte à Choux products?

Answer 3

Profiteroles, eclairs, Paris-brest croquembouche & Gougères.

Question 4

What are the function of ingredients in Choux pastry?

Answer 4

Eggs: They represent the liquid part of the recipe, and together with flour, they build the structure of the choux. The liquid part of the egg produces the steam needed to swell the choux during cooking, whereas its proteins form its structure.

Salt: Enhances the flavor of the choux and aids the coloring of the crust

Question 5

What oven temperature and how long do you bake the pate a choux for?

Answer 5

175°C for 10 mins then 165°C for a further 15 mins until crisp