CREATIVE COOKING 2 CHOUX 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 undermix gluten 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