Jun 24, 2019 | chefibpa |
Choux Pastry Recipe Ingredients Created by IBPA S. No Ingredients Quantity Unit 1 Unsalted Butter 40 Gm 2 Water 100 Gm 3 Salt 1 Gm 4 Sugar 2 Gm 5 Flour 60 Gm 6 Egg 100 Gms Method Created by IBPA 1. Take flour in a bowl and keep aside. 2. Take the eggs in another bowl and keep aside. 3. In a large saucepan, add butter, salt, water and sugar. 4. Bring the mix to a boil. Use a dry cloth to hold steady while constantly stirring using a wooden spoon. 5. When bubbles starts to form, add the flour to the water and take off the heat. 6. Constantly beat the flour into the water to incorporate it completely. 7. Add one egg at a time to the dough while it is still warm and beat it till it is smooth. 8. Add the second egg and the essence and repeat. 9. Pour the batter in the piping bag. 10. Prepare a try by greasing and dusting with flour. 11. Pipe out choux pastry approximately 10 cm long leaving sufficient gap for eclairs. 12. Pipe out the batter in approximate 4cm drops for profiteroles. 13. Pipe out the batter in approximate 5-7cm rings for paris brest 14. Bake at 220° c for for 10 min, 200° c for 10 min 180° 10 min Created by IBPA CHEF’S TIP: Do not open the oven door during the first 10 minutes of baking. INSTITUTE OF BAKERY & PASTRY ARTS - IBPA Vikas Puri, Budella NEW DELHI Delhi 110018 Contact us: firstname.lastname@example.org (+91) 9643469329 Visit: www.chefibpa.com
choux pastry is a light pastry dough used in many pastries. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.