Recipes

Simply put choux is a dough that is twice cooked. A paste known as a panade is made out of water, butter, milk and flour which is cooked over the stove. After the mixture is cooled eggs are added until the infamous dropping consistency is reached. The mixture can then be piped and is finally baked, or fried, to form light, airy, crispy shells, which serve as a vehicles to various fillings. The high water content in choux, from the milk, water and eggs turns into steam when baking; this forces the pastry shell outwards and gives it volume. The gluten in the flour andRead More…