Choux pastry is a very light pastry made with egg, typically used for eclairs and profiteroles. Choux pastry has been used for centuries basically means cabbage or rosette in French. It is used to make cream puffs, profiteroles, eclairs and many other famous items like Gateau Saint Honore. The unique side of this pastry is that it is first cooked and baked after. The paste is airless and nonporous before baked. When piped choux pastry is introduced to heat, internal moisture tries to escape and can not find the way out. This creates expending steam and air pockets as a result and the pastries expand. Baked Choux pastries can then be filled with cream, custard and savory fillings. Little Choux pastry balls make perfect garnish for soups. You can even pipe ornamental shapes, bake on medium heat, and then use them as decorations. Deep fried Beignets are another classic use with this mix.
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Hi Chef Yener,
Thank you for the recipe, I gave it a try, I find it too stiff to pipe it out, can I add extra eggs to make the dough softer? Or is there any other way to make the dough more pliable?
Appreciate your efforts for all the courses.
Normally this recipe is soft enough to pipe. Maybe the eggs you use are smaller. Please follow the gram not numbers. If you feel still too hard to whip the mixture few minutes longer. I more egg will not make much difference.
hello! thanks for the recipe! one question, only 13 grams sugar or is there a mistake? thank you!!
Yes it is . the recipe is quite small thats why.If you like you can increase to 15 g that will cause early colouring during baking. I like the profiteroles bake little longer to get crisp.
hello Mr. Yener, with all due respect I want to say something about the piping pate a choux, I am not agree with your piping diagram, because i think the correct way is to pipe off the center. And not only choux pastry, but macarons, and everything else. Two reasons, one of them is the distance- you marked equal distance between the balls, but if you look closely you ll see that its not really equal. And the second reason is the air flow in the oven. When piped off the center balls can be baked evenly and the air stream will cover all of them . So in my opinion the correct way of piping would be off the center piping technique. Again, I would like to thank you for all of your work and the great art you re doing. Highly appreciated! Cheers.
Dear Tania, Thank you very much for your critic. I also totally agree with you and the way you describe it is the way we always do it for the exact the same reasons. If I consider that we have serious number of members who are less experienced, the diagram was little easier to follow than offset piping arrangement. I have indicated that longer baking till all sides become the same colour as the top colour is necessary. This should eliminate the disadvantage of one style to another. I am delighted to have members like you who have such attention to detail and correctness. These kind of comments are always welcome in our community and will help guide us all to perfection. Thanks.
Thank you very much.
Hi, thanks for the recipe. I want to ask you what the cream profiteroles you put in? Maybe you’ve already written, but I do not see .Thank you!
http://www.yenersway.com/recipes/custard-cream-recipe/