Classikool 1kg Choux Pastry Easy Mix Just Add Water for Buns, Eclairs, and Profiteroles

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Once the butter is melted, bring the mixture to a boil over high heat and then remove from the heat, keeping it on. At its most basic, pastry is a combination of flour, fat and water. These simple ingredients come together to form a soft, pliable dough that can be used in many different ways. There are lots of different kinds of pastry; shortcrust, puff, dessert, choux, filo, and hot water crust. They all have their uses in modern-day cooking.

Eclairs are more likely to collapse than puffs. To avoid this, you can use bread flour for eclairs an AP flour for profiteroles/puffs. Get rid of air bubbles: Even though you already did this when you filled your piping bag, you should flatten the choux pastry with an offset spatula to make sure there are no gaps in the pastry which would lead to big holes during baking. Lower the heat. I then lower mine to 300°F. This will help them to continue to bake and develop color. You can also freeze them, filled or unfilled, for several weeks. You can thaw in the refrigerator for about an hour, or at room temperature for 30 minutes. Choux Pastry Troubleshooting Cool 10 minutes– Once the dough looks like pictured above, take the saucepan off the stove and let it cool for 10 minutes.Eggs: eggs will provide hydration, from the water content. And the egg proteins will provide structure to the choux when they coagulate with the heat of the oven. The egg yolks will also add richness and flavor to the choux pastry. The amount of egg in a recipe is usually about the same as the amount of water. I do have a recipe for paris brest here on my blog. The second option is called Karpatka. While I do have a recipe, I haven’t unfortunately shared it on the blog yet.

The dough should reach an internal temperature of about 60°C before you start mixing in the eggs. To do so, you should transfer the dough to a medium bowl or to the bowl of a stand-mixer fitted with the paddle attachment. So today’s recipe is for Aussie éclairs. French éclairs, next year! Overview of what makes up an Éclair 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. Add The Flour All At Once. When you add the flour, you want to add it all at once with the pan off the heat then stir with a wooden spoon until it leaves a film onto the walls of the saucepan.

The follow section walks through how to make each of the above components and how to assemble an éclair. If you are mixing in the eggs by hand, you might not have mixed enough. It does need a little bit of strength. Make Eggs– Using a wooden spoon, mix the eggs in one at a time, waiting until each egg is mixed in before adding the next. When you start stirring, the dough will initially look split with the egg but don’t fret! Keep stirring and it will come together. This might be due to improper mixing when adding the flour to the hot liquids (step 3 in the recipe card below: making the panade). Make sure you sift the flour and add it to the water-butter mixture off the heat. Only return the pot to the heat once the flour has been fully incorporated. The liquids shouldn’t be too hot (around 95°C/203°F is good) when you add the flour or you might have trouble mixing it in.