CREATIVE COOKING 2CHOUX PASTRY

Choux pastry

• Crisp, light and egg flavored, versatile pastry dough

• Can be used to make a casing suitable for desserts, hors d’oeuvres and appetizers based on desired fillings

Choux pastry comes from the French term “my little cabbage” because they look like cabbage when piped in to a

cream puff form.

There are four main ingredients in choux pastry

• Flour – provides structure• Margarine/butter – tenderizes the baked product• Water – provides liquid for steam

which is the leavening agent• Eggs – structure, leavening, flavor

Choux pastry may be formed to many sizes and shapes

Eclairs and puffs

Choux swans

There are 5 basic steps to choux pastry

1. Bring water & fat to boil

2. Add flour all at once

3. Stir, flattening and turning ball of dough against pan to dry paste

(about 3- 5 minutes)

4. Remove from heat, add eggs one at a time, stir each time until glossy

5. Drop by spoonfuls or pipe through pastry bag with tip.

Bake

Cream puffs may fail

• If you undermixgluten will not develop allowing

dough to stretch and rise• If you let butter and water boil to

excess, water will evaporate and fat will separate

• After shaping, bake immediately

To ensure greatest expansion and lightness.

During baking the crust traps steams causing them to inflate, stay hollow and puffy

• If removed from the oven early the structure has not solidified and will collapse or look flat

• Remove when done and cool to a wire rack

Cream puffs may be filled with a variety of fillings

• Whipped cream

• Pudding

• Tuna or chicken salad

• Cream cheese

Nutrition

• Choux contains eggs for protein and flour which is a carbohydrate