Classikool 1kg Choux Pastry Easy Mix Just Add Water for Buns, Eclairs, and Profiteroles

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The type of fat used is dependent on which recipe you’re following. Puff pastry should be made with all butter, but savoury shortcrust is traditionally made with a mixture of butter and pure lard. Although you can replace the lard with vegetable shortening if you prefer. Pipe the choux pastry in the silicone mold. Mine has a diameter of 3.8cm which is a really good size for choux in my opinion. And if you don’t want to even use a piping bag, you can just spoon the choux pastry in the cavities. Just make sure to fill them evenly. 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. 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.

Cool 10 minutes– Once the dough looks like pictured above, take the saucepan off the stove and let it cool for 10 minutes. The above ingredients are standard for choux pastry. Some recipes opt to use a combination of milk and water. I use only water because I find the shell comes out a little crisper. Frozen choux pastry will not rise as much as choux pastry baked with freshly made dough, due to the loss of water.Eggs– Being fussy about the eggs is actually really important because choux pastry relies on egg to puff up. Roll out the pastry to an oblong that’s 3 times longer than it is wide. Use your hands to pat the edges of the pastry and keep it as straight as possible.

Some recipes call for letting the choux pastry shells dry out in the oven, with the door half open. You can do that too, but if you have another batch of choux pastry to bake, this can be cumbersome. So let the choux pastry cool down in a warm, draft-free area. I prefer keeping them in the kitchen (which is already warm because the oven’s been doing its thing). Shallow vessel– If required, transfer the chocolate into a shallow bowl wide enough to dip the éclairs. I didn’t have to do this. Unfilled cases can also be frozen in airtight container for longer. But will need to be warmed in the oven before being filled. I’ve never made choux pastry before. What advice do you have for a beginner?You can use all water instead of a mixture of milk ad water, though this will lead to less flavorsome pastry.