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You are making a type of pastry used for choclate eclairs, profiteroles, croquembouche or Paris Brest. It must bake quickly in the oven, puffing up so that it is filled with air, but with the pastry setting crisp and firm so that it retains its shape when you take it from the oven.
A strong flour has more gluten (the protein in wheat). Protein hardens when it is heated. If the choux is to be filled with custard or cream, for example, it is important that it is strong and dry so it doesn't turn wet and flabby.
When you take choux buns from the oven pierce them immediately with a sharp knife or cut a small cross in the bottom before placing them on a rack to cool. This allows the steam to escape and also creates a hole through which to place the nozzle of the piping bag when you fill them. They can be quite brittle so you want to reduce the handling as far as possible. Don't fill them until the last possible moment before they are served.
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Why must you beat the paste when making choux pastry?
Beating choux paste is an important procedure to ensure a perfect pastry. After adding the flour to the water and butter, beating the paste by hand or electric mixer will blend the ingredients thoroughly so that you will have a smooth paste with no lumps of flour. Then when adding the eggs, again it is important to beat the mixture in order to have a silky, smooth and glossy choux paste.
What do plain flour in choux pastry?
To help give the dough structure. The flakiness comes from the shortening and the way the dough is made.
Is Chocolate eclairs made from puff pastry?
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.
What is the difference between choix pastry and puff 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....
Can you substitute whole wheat flour for pastry flour?
Whole wheat pastry flour enriches your baked goods without making them heavy.
Difference between strong and soft flour in short pastry?
what is the answer
Why do the flour grains need to be coated in butter when making pastry?
Flour is mixed with butter and other ingredients when making pastry. Individual grains of flour are too small to consider whether they are "coated in butter" in that process.
Can you use strong white flour to make puff pastry?
Yes.
What is the function of flour when making pastry?
well Flour for the structure of the pastrySoft plain flour (low in gluten) is used in shortcrust pastry to give a short crumbStrong plain flour (high in gluten) if used in flaky/rough puff pastry to give the pastry elasticity
Explain how bread flour wolud make a tougher pastry?
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
Can you use wheat flour for choux buns?
Yes
What can be added to butter when making pastry?
Sieved flour, milk and water, with a pinch of salt.
