CHOUX PASTRY
Introduction • Pate a Choux or choux paste means “cabbage paste” which refers to the fact that cream puff look like little cabbage. • Choux pastry is leavened by steam, which expands the product rapidly and forms large holes in the center. • The heat of the oven then coagulates the gluten and eggs proteins to set the structure and make a firm product.
Ingredients • Flour – provides structure, gluten, or protein in flour combines to form a stretchy web that traps air bubbles and sets. • Fat – to tenderise the product. However, too much fat will interfere gluten production as a result choux pastry will collapse. • Water – to blend all the ingredients. • Eggs – leavening agent and the yolks add fat for a tender and light mixture. • Sugar and Salt – provides taste.
STANDARD PROCEDURE FOR MAKING CHOUX PASTE
STANDARD PROCEDURE FOR MAKING CHOUX PASTE • Combine liquid, sugar and fat. Bring to a boil • Add in flour with salt and stir vigorously until it leaves the sides of the pan • Remove the paste from the pan and allow to cool. • Add in one egg at a time until it binds together. • Put the paste inside the piping bag and pipe as desired. • Spray with water and bake at 200°C.
Choux paste after baking
Texture of choux paste after baking
CHOUX PASTE FAULT AND THEIR CAUSES FAULT
CAUSES
Poorly Risen
Too little egg was added Oven temperature too low (not hot enough) Remove from the oven too early or baking time too short
Paste Heavy and dense
Too much of flour Less mixing or beating the paste will result not enough air incorporate Oven temperature too high will result the outer part of product set before the air expel Adding eggs while the paste still hot Flour mixture does not enough cooked
Pastry surface burst
Oven temperature too hot Too much flour added