when cooked choux pastry will be light golden brown and doubled in size! once removed from the oven pierce to let out the steam! if making eclairs or choux buns and to stop them going soggy after filling with cream or a custard split and return to oven for a few minutes.
It will have puffed up, be golden brown in colour, and is very flaky to touch. Another way is to test the temperature of the steam inside, if it is over the recipes guide, it is most probably done. Remember to follow the instructions and it should be fine.
choux pastry ;]
the advantages of making Choux Pastry at home are : It is Cheaper and they are fresher. Also very 'Yummy'the disadvantages : they may not com out right, may have a sour taste, or be the wrong size etc....
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
it was invented in the 1533 :)
chocolate cake
Shortening gives the pastry a crisp, light texture.
They are both types of pastry.
Not sure what you mean by "methods of cookery," but choux pastry is baked for use in things such as eclairs and profiteroles. And yes, it is spelled with an "x."
No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry. A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.
you must not open the oven door in the first 15 minutes of baking a choux pastry, because it well explode or deflate.
Pate a choux or choux paste is used for making pastries such as eclairs or small balls of pastry which look like little cabbages (choux in french)