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    Choux Paste

    Uploaded by

    Julia Rustom
    This document provides a recipe and instructions for making choux paste. The paste is made by bringing water, salt and shortening to a boil and then adding sifted flours all at once. The mixture is stirred constantly until it forms a ball and leaves a film on the pot. Eggs are added in increments until fully incorporated. The paste is piped using a round tip and baked for 25-30 minutes at 425F before cooling and filling with sweetened whipped cream.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Choux Paste

    Uploaded by

    Julia Rustom
    9 views1 page
    This document provides a recipe and instructions for making choux paste. The paste is made by bringing water, salt and shortening to a boil and then adding sifted flours all at once. The mixture is stirred constantly until it forms a ball and leaves a film on the pot. Eggs are added in increments until fully incorporated. The paste is piped using a round tip and baked for 25-30 minutes at 425F before cooling and filling with sweetened whipped cream.

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    This document provides a recipe and instructions for making choux paste. The paste is made by bringing water, salt and shortening to a boil and then adding sifted flours all at once. The mixture is stirred constantly until it forms a ball and leaves a film on the pot. Eggs are added in increments until fully incorporated. The paste is piped using a round tip and baked for 25-30 minutes at 425F before cooling and filling with sweetened whipped cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    9 views1 page

    Choux Paste

    Uploaded by

    Julia Rustom
    This document provides a recipe and instructions for making choux paste. The paste is made by bringing water, salt and shortening to a boil and then adding sifted flours all at once. The mixture is stirred constantly until it forms a ball and leaves a film on the pot. Eggs are added in increments until fully incorporated. The paste is piped using a round tip and baked for 25-30 minutes at 425F before cooling and filling with sweetened whipped cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Choux Paste

    Ingredient Water Salt Shortening Bread Flour Pastry Flour Whole Eggs Totals

    100.0 % 0.5 % 30.0 % 30.0 % 30.0 % 100.0 % 290.5 %

    345 g 1 g 105 g 105 g 105 g 345 g 1006 g

    Key Points: 1. Bring first 3 ingredients to a rolling boil; make sure fat completely dissolves 2. Add sifted flours in one quick stage. Stir quickly and constantly with wooden spoon. Mix until a ball is formed and mixture pulls away from the sides of pot, leaving white film on bottom of pot. Remove from heat. 3. Put paste in machine bowl with paddle, mix on low until cool (approx 70C/160F) 4. Add eggs 2, mix until incorporated; continue adding in 2 egg increments until desired texture is reached 5. Use number 7 or 8 round tip to pipe clairs and puffs 6. Bake at 425F for 25-30 minutes 7. Let cool before cutting and filling 8. Fill with sweetened whipping cream (0.5L heavy cream, 25g icing sugar)

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