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CHOUX PASTRY WORKSHEET MEMORANDUM

| | |Shape |Cooking method |Filling |

|A. |Gateau saint honore |A round puff pastry base with a |Baked |Whipped cream or pastry |

| | |ring of choux pastry piped along | |cream |

| | |the edge, baked and filled with | | |

| | |whipped cream and pastry cream. | | |

| | |Profiteroles are then filled and | | |

| | |dipped in caramel and placed on | | |

| | |top for decoration | | |

|B. |Éclair |Long shaped choux pastry buns. |Baked |Pastry cream or whipped |

| | | | |cream and glazed with |

| | | | |icing. |

|C. |Beignet |Squares or strips of choux pastry |Deep-fried |Dusted with icing sugar. |

2.1 Butter: Unique flavour and helps with texture

2.2 Water: Converts to steam which acts as the raising agent

2.3 Flour: Gluten structure and elasticity

3. The temperature of the oven needs be high initially so that the water in the mixture can turn to steam and act as the

raising agent. The oven temperature then needs to be turned down so that the choux pastry will hollow out and dry

without burning.

4. The water in the mixture turns to steam and acts as a physical raising agent.

5. The eggs need to be added a bit at a time so that they can be incorporated into the mixture properly and coagulate with

the heat of the mixture. If you add all the eggs at once the pastry mixture can become runny and you will have a failed

end product.

6.1.1 Product not aerated: Mixture too soft/oven too cold/eggs not beaten into mixture sufficiently.

6.1.2 Greasy heavy end product: Mixture over cooked/Oven too cold/too much butter

6.1.3 Product not risen enough: Too many eggs used or eggs added too quickly

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