This week DC 9 Group 5 was making
choux pastry with Chef Jean Michel!
Choux pastry is a
light pastry dough used to
make profiteroles, croquembouches, éclairs,
French crullers, beignets, St. Honoré cake, and gougères.
It contains only butter, water, flour, and eggs.
Like Yorkshire Pudding or David Eyre's pancake, instead of
a raising agent it employs high moisture content to create steam
during cooking to puff the pastry.
Choux pastry is
usually baked but for beignets it is fried. In Spain and Latin
America, churros are made of fried choux pastry, sugared and dipped
in a thin chocolate blancmange for breakfast. In Austrian
cuisine, it is also boiled to make Marillenknödel, a sweet
apricot dumpling; in that case it does not puff, but remains relatively
dense. They are sometimes filled with cream and used to make cream puffs or
éclairs.1mdb
Now, lets start making pastry!
First things that you need to
make the choux dough are prepare water, butter, sugar, salt, strong flour, and
eggs.
