Like you, we loved Emelia Jackson’s choux pastry. In this blog post, we’ll take you through what you need to know to make it at home with the help of your trusty Magimix.
Choux pastry, also known as pâte à choux, is a light and airy pastry dough that is used to make a variety of desserts and pastries, such as profiteroles, eclairs, and churros. It is made with simple ingredients: butter, water, flour, and eggs. The butter and water are heated together until the butter melts, and then the flour is added and cooked for a few minutes. The eggs are then beaten in one at a time until the dough is smooth and glossy.
Choux pastry is unique in that it does not use a raising agent, such as baking powder or baking soda. Instead, it relies on the steam that is created when the water in the dough evaporates during baking. This is what gives choux pastry its characteristic light and airy texture.
How to Make Choux Pastry
Making choux pastry is relatively easy, but there are a few key things to keep in mind in order to get the best results. First, it is important to use cold ingredients. This will help to prevent the butter from melting too quickly and making the dough tough. 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.
Here is a step-by-step guide on how to make choux pastry:
- In a medium saucepan, melt the butter over medium heat.
- Add the water and bring to a boil.
- Remove from heat and stir in the flour until smooth.
- Cook for 1 minute, stirring constantly.
- Transfer the dough to a bowl and let cool slightly.
- Beat in the eggs one at a time, until the dough is smooth and glossy.
- Use the dough to make your desired pastries.
As you can tell, it can be labour intensive. Having a small appliance that can help with the stirring, beating and mixing will help make the process easier.
Here’s a recipe for the Magimix Food Processor.
If you have a Magimix Cook Expert, you can make choux pastry without fear of failing. You won’t even need to stand and stir.
Here’s a basic choux pastry recipeusing the Magimix Cook Expert.
Tips for Getting the Best Results
Here are a few tips for getting the best results when making choux pastry:
- Use cold ingredients.
- Cook the flour for a few minutes before adding the eggs.
- Do not overmix the dough after the eggs are added.
- Preheat your oven to the correct temperature.
- Bake the pastries until they are golden brown.
- Let the pastries cool completely before filling them.
Variations on Choux Pastry
Choux pastry can be used to make a variety of desserts and pastries. Here are a few popular variations:
- Profiteroles: These are small balls of choux pastry that are filled with whipped cream and chocolate sauce.
- Eclairs: These are long, thin pastries that are filled with pastry cream and topped with chocolate ganache.
- Churros: These are deep-fried pastries that are coated in sugar.
- Gougères: These are small, savoury pastries that are filled with cheese.
Choux pastry is a versatile and delicious pastry dough that can be used to make a variety of desserts and pastries. With the help of your Magimix, you can easily make delicious choux pastry that will impress your friends and family.
Here are some additional tips for making choux pastry:
- If the dough is too dry, add a little more water, 1 tablespoon at a time.
- If the dough is too wet, add a little more flour, 1 tablespoon at a time.
- If the pastries are not puffing up, make sure the oven is preheated to the correct temperature and that the pastries are not overcrowded.
- If the pastries are browning too quickly, cover them with foil for the last few minutes of baking.
With these tips, you'll be sure to make perfect choux pastry every time!
SHOP MAGIMIX FOOD PROCESSORS
SHOP MAGIMIX COOK EXPERT
FAQs
a cooked paste or light dough containing eggs, water or milk, butter, and flour that puffs up when baked into a nearly hollow shell, used to make éclairs, profiteroles, cream puffs, and other filled pastries.
Why is my choux pastry not rising enough? ›
If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.
What is a small choux pastry sprinkled with pearl sugar and sometimes filled with custard and mousse? ›
A chouquette is a viennoiserie consisting of a small portion of choux pastry sprinkled with pearl sugar. It is sometimes filled with custard or mousse. Sometimes a chouquette can be dipped in chocolate or covered in chocolate chips.
Why does choux pastry go flat? ›
Too much moisture in dough from the eggs.
Once the pastry is baking in the oven, this water then evaporates, causing the structure of the pastry to tighten up and shrink.
Why is it called choux? ›
Choux (pronounced like “shoe”) means cabbages in French; the baked puffs resemble small cabbages. The dough is made from basic ingredients: flour, water, butter, salt, and eggs. But what starts as a webby, gluey dough transforms in the heat of the oven, thanks to the power of steam.
What does choux mean in English? ›
a very light pastry made with eggs, used for eclairs, etc.
What makes choux pastry puff up? ›
To understand why choux is twice-cooked, it's important to know that choux needs lots of moisture: it's the steam generated by its high water content that causes it to swell and puff so much (there's no baking soda, baking powder, yeast, beaten egg whites, or any other leavening agent to help give it extra lift).
What texture should choux pastry be? ›
Consistency: The paste should have a shiny and smooth surface and be firm enough to hold its shape. It should fall from your spoon but only after a few seconds (see picture).
What is the main cause of rising 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.
What is the secret to a perfect choux pastry? ›
The foolproof tips below will help you to make crisp and puffy choux pastry!
- Use unsalted butter. ...
- Your choice of flour matters. ...
- Give the flour a vigorous stir. ...
- Cool down the flour mixture immediately. ...
- Add eggs in several additions. ...
- Test your dough's consistency. ...
- Use the right piping tip, and space them apart.
Keep raw choux dough in the fridge in an airtight bag for up to three days if you're not baking it right away. Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks.
Can choux pastry be frozen? ›
You can also freeze choux pastry, either before baking or after baking: Before baking: The easiest way is to freeze the dough as it is (in a piping bag or a ziploc bag), then thaw at room temperature until ready to use.
What happens if you add too much egg to choux pastry? ›
If you add too much eggs, the mixture will be runny and unusable. This is what the final dough/paste should look like. If you are not sure, place some of the mixture in the piping bag with a tip fitted, and try piping.
Why isn t my choux pastry hollow? ›
Choux pastry isn't hollow for a couple of reasons. First, the dough is too wet and runny. The dough needs enough flour to give it structure to properly rise and hollow out. The solution is to use enough flour so that the dough is thick enough.
Is butter or margarine better for choux pastry? ›
The most used fat is butter, but choux pastry can be made also with oil, margarine or lard. The higher is the content of fat, the more the cream puff will be crumbly and rounded with a smooth surface. Less is the fat (compared to the flour), lighter the cream puff will be (with an irregular and cracked surface).
What is the texture of choux? ›
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. It can also be fried or poached for a similarly puffy effect.
What are the qualities of a good choux pastry? ›
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.
What does choux pastry taste like? ›
Choux has a very light texture with a golden, crisp exterior. It doesn't have much flavor, since it's meant to be filled with pastry cream or other fillings and topped with something sweet, like powdered sugar or ganache.
What is the character of choux pastry? ›
Choux Pastry Cookie is a cookie of an average height with mid-light dough and hair that is slicked back and cut short. His hair is colored of a golden yellow custard with a dipped chocolate on his bold, heavy bangs. He has the tired yet calm eyes with light blue eyes like the atmosphere of the Creme Republic.
