Basic Choux Pastry and Troubleshooting guide

• Vegetarian

• Refrigerated

  • 8 oz Eggs

• Baking & Spices

  • 4 1/2 oz Ap flour
  • 1 generous pinch Salt
  • 1 tbsp White sugar

• Liquids

  • 8 oz Water

Found on theflavorbender.com

Description

Ingredients

• 8 oz / 226 g water
• 4 oz / 113 g unsalted butter, cubed and at room temp.
• 4.5 oz / 130 g AP flour, sifted
• 8 oz / 226 g eggs (weighed without the shell, about 4 large eggs)
• generous pinch of salt
• 1 tbsp of white sugar (optional)

Directions

• Preheat oven to 375°F.
• Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is just starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and its forming a dough, return the pan to the stove (medium heat).
• Cook the dough for 2-5 minutes while you move it around in the pan until you get a dough that pulls away from the sides of the pan, forms oil droplets on the surface and when you stick a spoon in the dough, it stays upright.
• Transfer the dough to a bowl. With a hand held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency - a dough with a glossy sheen with pipeable consistency.
• Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).
• Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip, or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.
• Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door at least till you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell.
• Remove from the oven, and prick each shell with a toothpick and let it cool completely.
• Fill with a sweet or savoury filling and serve immediately. Or you can store cooled choux pastry shells in an air tight container for up to a day (preferably in the fridge).