Pâte à choux

Is there a trick to never fail your choux pastry dough?

The choux pastry secret lies in the eggs. The perfect dough should not be neither too liquid nor too firm. To be sure to achieve the ideal texture, add the beaten eggs one by one, and make a very simple test: dip a wooden spoon in your dough, remove it, and gently turn the spoon.

Can I use the same recipe for all kinds of choux?

The basic recipe is suitable for both sweet as savory choux, since it doe not contain any sugar. Nonetheless, pay attention to the level. The more quantity you have, the longer you need to bake.

How to check for doneness?

Whatever happens, do not open the oven before the end of cooking! Unless, of course, you want to enjoy flat small choux…The technique of cooking is only a matter of habit and mastery of his oven! Do not be discouraged by a failure!

How to store the choux pastry dough?

You can eventually keep it a day in the fridge, but not more than this. However, when cooked and stuffed, you can freeze the choux (in an airtight container) and eat them within 10 days.

Tips

You’re not a fan of pastries and your closets are not full with baking utensils? With a dash of common sense and a little imagination you can create yourself the needed equipment! No pastry bag? Use a ziploc bag and cut one end. Want to realize individual saint-honoré, but you don’t ave any cookie cutter to cut the puff pastry? For a clean cut, use a glass or a can !