Transfer choux pastry dough to a piping bag ( reusable or disposable) fitted with a Ateco #809 piping tip. Pipe 4-inch logs 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down any peaks or ends, then lightly brush each log with egg wash. Salt (optional). Even though it helps with flavor, it also strengthens the flour. It can be added if using unsalted butter, but ensure it is no more than 1% of the liquid. Too much salt will strengthen the gluten, and the pastry will not rise.

Water –Some recipes use a combination of milk and water for the liquid, others use just water. Milk makes the choux pastry slightly less crispy and delicate. So I prefer just water. Stand– Shake the bowl so the chocolate is all submerged under the cream and let it stand for 1 minute. You know, I consider it my job to tell you why your life will not be complete without trying each and every recipe I share. For Eclairs: Pipe 10cm long logs using a round or star-shaped nozzle. Leave 3-4 inches between them. You should be able to pipe around 15 eclairs. Here’s what gives me the most consistent results for choux pastry. Making the dough Weigh the ingredients. Each one of them.

3 Ways To Check The Consistency Of The Batter

Add The Flour All At Once. When you add the flour, you want to add it all at once with the pan off the heat then stir with a wooden spoon until it leaves a film onto the walls of the saucepan. Pastry is mentioned in the first English language cookbook, The Forme of Cury, which was written towards the end of the 14th century. By the 17th century, pastry had become very fashionable and was enriched with egg yolks and coloured with saffron. British bakers took pride in their creations and were further inspired by the French patisseries.

A medium-sized mixing bowl: you can use a mixing bowl with a wooden spoon, a hand held mixer or you can use your stand-mixer with the paddle attachment. I recommend baking profiteroles, cream puffs on dark baking sheets, choux au craquelin, and eclairs using light ones.If you are mixing in the eggs by hand, you might not have mixed enough. It does need a little bit of strength. Make Note: You will have leftover chocolate, because too little glaze makes it hard to dip the eclairs. I don’t think you need my help telling you what to do with the leftovers! (It involves a spoon. And your mouth.) To determine if the consistency of the batter is correct and you have added enough eggs, look for one of these three things. This ratio is for grams and oz only; keep this ratio in mind when and when you wish to change the recipe. For example, the ratio is critical to the success of our french pastry dough: If we decide to use shortening instead of butter, we need to use 80% butter because it is 20% water.