The Correct Consistency for Choux Pastry (2024)

FAQs

The Correct Consistency for Choux Pastry? ›

Another cause of a runny choux is letting the dough cool too long before adding the eggs. One time, I decided to let the dough cool for about 30 minutes before mixing in the eggs in a stand mixer. The result was a considerably runnier dough, and it was not the right consistency.

Another cause of a runny choux is letting the dough cool too long before adding the eggs. One time, I decided to let the dough cool for about 30 minutes before mixing in the eggs in a stand mixer. The result was a considerably runnier dough, and it was not the right consistency.

But choux's real magic trick is that, when baked, it puffs up big and hollow like a Yorkshire pudding (a close cousin), tender inside, but with a crispier shell that, once baked, sets firm without deflating.

Troubleshooting Choux Pastry

Dough is too runny or too thick: Choux dough that is too runny means you may have over-measured your liquid ingredients (or didn't cook the water out of the dough enough), or you under-measured your flour. Consequently, dough that is too thick is caused by the opposite.

If your batter ended up being too runny, possibly you have added a little too much eggs. To fix this, cook a paste using roughly half the choux recipe (water, milk, flour, butter similar to how you started). Hold the piping bag in an angle. One hand to squeeze and the other hand to guide and control the movement.

Your dough should be shiny and smooth.

You will know it's ready when the pastry has a consistency that slowly closes in on itself once the spoon has passed through. Your choux ball is ready when you have a skin at the bottom of the pan, which takes about 2-3 minutes on medium heat.

The choux pastry is too thick: If the choux pastry doesn't fall from the wooden spoon, then it's too thick. Whisk an egg in a bowl and gradually in a thin stream start adding a small amount of the whisked egg into the mixture, while mixing with an electric mixer.

Potential reasons for each fault include insufficient cooling, eggs added too quickly, not beating the mixture enough, incorrect baking temperature or time, insufficient baking, and allowing the liquid to cool too much before adding flour.

Typical choux pastry formula includes:^2,3

Bring the milk, water, sugar, salt and butter to a boil, stir to combine. Remove from heat source, add the flour and continue stirring. Heat the mix again while stirring till the mixture becomes a cohesive mass and clears the side of the pot.

Shelf-life & Refeshing your Choux

You can keep the Choux in an airtight container for up to 3 days. They will feel soggy when you take them out so it's important to put them in a 175°C oven for about 5 minutes. That will dry and crisp them back up. ..But I suggest to use,the same day you make them, so much better.

What is the most important ingredient in choux pastry? ›

The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

When enough egg has been added the mixture will be glossy and thin enough that a large spoonful will fall heavily from the spoon in one lump (without shaking or tapping the spoon on the side of the saucepan), but thick enough that it doesn't slide off easily.

The choux buns should be golden brown and, what pastry chefs call, 'dry' on the inside. This effectively means the inside should feel moist but no moisture is to be seen. If they sink after baking this means there was still too much moisture inside and you will need a slightly longer baking time.

Choux (pronounced "shoo") is a type of rich pastry dough used for making items such as éclairs, cream puffs (profiteroles), gougères and beignets, among others. It is characterized by a crispy outer shell with a light, airy interior.

The choux buns should be golden brown and, what pastry chefs call, 'dry' on the inside. This effectively means the inside should feel moist but no moisture is to be seen. If they sink after baking this means there was still too much moisture inside and you will need a slightly longer baking time.

Second, it is important to cook the flour for a few minutes before adding the eggs. This will help to develop the gluten in the flour, which will give the dough its structure. Finally, it is important to not overmix the dough after the eggs are added. Overmixing can make the dough tough.

Potential reasons for each fault include insufficient cooling, eggs added too quickly, not beating the mixture enough, incorrect baking temperature or time, insufficient baking, and allowing the liquid to cool too much before adding flour.

Weigh the ingredients.

Michael Ruhlman's ratio by weight for choux pastry is 2:1:1:2 of water, butter, flour and eggs. While this works well, I find that adding a little extra flour helps make perfect choux pastry that is crisp and stable. The pastries keep its shape as it bakes – a very desirable result.