A
What are the main ingredients of choux pastry
butter, flour, water, eggs
More eggs in the dough?
More hollow
Why must you cool down the dough after transferring
prevent the egg being cooked
meaning of choux
Cabbage
Function of flour
Structure
Why do we cook the flour
cook out the starch
why must you only use fresh egg
lesser water weight
what causes the choux dough to rise
Steam
why must the oven be preheated
ensure oven is at the right temp to bake the choux pastry
Origins of Churos
Spain and Portugal
Why must eggs be preconditioned
- to avoid big contrast in temperature when added to the dough
- prevent eggs from getting scrambled when added to warm dough
why must you cook the flour on low heat
better control
why does butter need to be melted before water comes to a boil?
prevent burning of butter OR ltr water all evaporate
Functions of egg
help support the structure and give the outera crispy golden color shell
why must we let the dry the baked choux pastry
later the inside wet
types of pastries that can be made from this type of dough (gimme 4)
churros, eclairs, cream puff, gougère and paris brest
what is the reactions that happened when the choux is being baked.
maillard reaction
explain ribbon stage
Dough is smooth, glossy, thick and falls off the spatula in a thick ribbon.
why must you spray water
To make the outer shells bigger
name 4 causes that will cause the choux not to puff.
-greasy dough,
-lumps in flour,
- nvr add all the flour,
-add egg to fast
-opening the oven too early
-Piping