Choux pastry, or pâte à choux, begins with a unique baking technique that is a lot easier than it sounds. Melted butter, milk, sugar, and salt are heated in a pan, then flour is added and the dough is stirred vigorously. The goal is to create a dough with the texture of dry mashed potatoes, hydrating the flour and eliminating excess moisture. Then, the pan is removed from the heat, and eggs are added, giving the dough strength and structure.
Making puff pastry is a long process, requiring precise lamination and lots of patience. When it's cooked, puff pastry is crisp and flaky, filled with thin and delicate interior layers. Making choux pastry is much easier than it seems, with a dough that is soft enough to be piped and is cooked twice to hydrate the flour.
Collection
[
|
...
]