Hello everyone!

After 7 months of research and development for the perfect choux pastry formula, I would like to present to you, dear friends, the fruits of our labor. Enjoy!
Department of Research & Development
 ​
The data contained herein is the intellectual property of the Joey Prats School of Baking & Pastry Arts

Choux Pastry

 

Formula

Yield: Makes 1,150 GRAMS OF CHOUX PASTRY DOUGH

 
[table][tr][td]
INGREDIENTS
[/td][td]
SPECIFICATION
[/td][td]
WEIGHT
[/td][td]
BAKER’S %
[/td][td]
TRUE %
[/td][/tr][tr][td]
WATER
[/td][td]
STILL MINERAL
[/td][td]
200 GRAMS
[/td][td]
  80.00 %
[/td][td]
15.87 %
[/td][/tr][tr][td]
LIQUID WHOLE MILK
[/td][td]
3.5 % FAT
[/td][td]
200 GRAMS
[/td][td]
  80.00 %
[/td][td]
15.87 %
[/td][/tr][tr][td]
UNSALTED BUTTER
[/td][td]
CUT INTO 1-CM CUBES
[/td][td]
200 GRAMS
[/td][td]
  80.00 %
[/td][td]
15.87 %
[/td][/tr][tr][td]
FINE SEA SALT
[/td][td]
N/A
[/td][td]
    5 GRAMS
[/td][td]
    2.00 %
[/td][td]
0.40 %
[/td][/tr][tr][td]
SUPERFINE SUGAR
[/td][td]
N/A
[/td][td]
    5 GRAMS
[/td][td]
    2.00 %
[/td][td]
0.40 %
[/td][/tr][tr][td]
ALL-PURPOSE FLOUR
[/td][td]
12 % PROTEIN, SIFTED
[/td][td]
250 GRAMS
[/td][td]
100.00 %
[/td][td]
19.84 %
[/td][/tr][tr][td]
WHOLE EGGS
[/td][td]
LIGHTLY BEATEN
[/td][td]
400 GRAMS
[/td][td]
160.00 %
[/td][td]
31.75 %
[/td][/tr][tr][td]
BATCH TOTALS
[/td][td]
1,260 GRAMS
[/td][td]
504.00 %
[/td][td]
100.00 %
[/td][/tr][/table]
 

NOTES ON THE FORMULA

 

·   ALL INGREDIENTS AT 20 DEGREES CELSIUS (ROOM TEMPERATURE), UNLESS OTHERWISE STATED.

·   FORMULA WAS TESTED AT A RELATIVE HUMIDITY RANGE OF 40 % TO 60 %

·   ALL-PURPOSE FLOUR AT 100.00 % (BAKER’S %)

·   MOST AMERICAN CHEFS USE BREAD FLOUR IN THEIR CHOUX PASTRY RECIPES. THIS IS BECAUSE BREAD FLOUR, WITH ITS HIGHER PROTEIN CONTENT, PRODUCES AN END PRODUCT THAT EXPANDS BETTER, WITH SUPERIOR STRUCTURE AND A MORE HOLLOW INTERIOR. IT ALSO PRODUCES A CRISPER SHELL. HOWEVER, I  FIND CHOUX PASTRY ITEMS MADE WITH BREAD FLOUR A BIT TOUGH AND ALSO CHEWIER (MORE BREAD-LIKE RATHER THAN PASTRY-LIKE), AND LACKS THE MELT-IN-THE-MOUTH QUALITY DISTINCTIVE OF ITS FRENCH COUNTERPART. MOST EUROPEAN CHEFS, ON THE OTHER HAND, PREFER TO USE ALL-PURPOSE FLOUR (CALLED PLAIN FLOUR IN MOST PARTS OF EUROPE; T55 FLOUR IN FRANCE), WITH GREAT SUCCESS. TO BRIDGE THE GAP BETWEEN SUPERIOR STRUCTURE AND MELT-IN-THE-MOUTH TENDERNESS, THE ABOVE FORMULA UNIQUELY SPECIFIES STILL MINERAL WATER. THE PRESENCE OF MINERALS IN THE WATER (PERTICULARLY MAGNESIUM AND CALCIUM) HELPS PROTEINS IN THE FLOUR BOND TOGETHER MORE TIGHTLY, FORMING A STRONGER GLUTEN STRUCTURE, THE NETWORK OF INTERCONNECTED PROTEINS THAT GIVE DOUGH ITS STRENGTH AND ELASTICITY. THIS ALLOWS OUR CHOUX PASTRY FORMULA TO PRODUCE A PERFECT END RESULT…LIGHT, HOLLOW, AND CRISP, WITH A MELT-IN-THE-MOUTH QUALITY.

 

PROCEDURE

1.     PREPARE THE PANADE. (THE PANADE IS THE MIXTURE OF WATER, MILK, BUTTER, SALT, SUGAR, AND FLOUR THAT FORMS THE BASE FOR THE CHOUX PASTRY DOUGH.) COMBINE THE WATER, LIQUID WHOLE MILK, UNSALTED BUTTER, FINE SEA SALT, AND SUPERFINE SUGAR IN A SAUCEPAN. PLACE OVER MEDIUM HEAT AND BRING TO A ROLLING BOIL. IT IS IMPORTANT THAT THE BUTTER IS FULLY MELTED BEFORE THE LIQUID COMES TO A BOIL. CUTTING THE BUTTER INTO 1-CM CUBES ENSURES THAT THIS IS ACHIEVED. REMOVE THE SAUCEPAN FROM THE HEAT AND ADD THE ALL-PURPOSE FLOUR, ALL AT ONCE. USING A WOODEN OR SILICON STIRRING SPOON, STIR THE MIXTURE UNTIL IT FORMS A HOMOGENEOUS MASS.

2.     DRY THE PANADE. RETURN THE SAUCEPAN OVER MEDIUM HEAT. CONTINUE TO STIR THE MIXTURE CONSTANTLY FOR 2 MINUTES TO DRY IT OUT AND ALLOW EXCESS MOISTURE TO EVAPORATE. THIS STEP IS CRUCIAL TO GETTING THE CHOUX PASTRY PERFECT. LESS MOISTURE IN THE PANADE ALLOWS IT TO ABSORB ALL THE EGGS IN THE NEXT STEP WITHOUT YIELDING A DOUGH THAT IS TOO SLACK. REMOVE SAUCEPAN FROM HEAT.

3.     COOL THE PANADE. TRANSFER THE PANADE TO A MIXER BOWL. USING THE PADDLE ATTACHMENT, MIX PANADE ON LOW SPEED UNTIL THE TEMPERATURE DROPS TO 60 DEGREES CELSIUS.

4.     ADD THE EGGS. WHILE MIXER IS RUNNING ON MEDIUM-LOW SPEED, ADD 1/4 OF THE EGGS; MIX UNTIL FULLY INCORPORATED. REPEAT THIS PROCESS, ADDING 1/4 OF THE EGGS AT A TIME, UNTIL ALL OF THE EGGS ARE INCORPORATED INTO THE MIXTURE. INCREASE MIXER SPEED TO MEDIUM AND CONTINUE MIXING FOR 2 MINUTES. THE RESULTING CHOUX PASTRY DOUGH SHOULD LOOK SMOOTH, SHINY, AND THICK ENOUGH TO PIPE WITHOUT LOSING ITS SHAPE. THE CHOUX PASTRY DOUGH IS NOW READY TO USE.

BAKING THE CHOUX PASTRY DOUGH

 

THE BEST SURFACE TO BAKE CHOUX PASTRY ITEMS ON IS A SILICON MAT OR A GREASED AND FLOURED SURFACE. TEST AFTER TEST IN OUR KITCHEN LAB SHOWED THAT BAKING ON PARCHMENT OR NON-STICK BAKING PAPER CAUSED THE CHOUX BUNS TO SPLIT AT THE BOTTOM, MAKING IT DIFFICULT TO FILL, AND ALSO DETRACTS FROM HAVING A PROFESSIONALLY-MADE APPEARANCE.

OVEN TYPE AND TEMPERATURE IS ALSO VERY IMPORTANT. WE BAKED OUR CHOUX PASTRY ITEMS ON A REGULAR CONVENTIONAL DECK OVEN AT 190 DEGREES CELSIUS. SMALL ITEMS SUCH AS ECLAIRS AND CREAM PUFFS BAKED FOR 40 MINUTES. OVEN VENTS WERE LEFT CLOSED FOR THE FIRST HALF OF THE BAKING PROCESS, AND THEN OPENED FOR THE REMAINDER OF THE BAKING TIME, TO ALLOW STEAM TO ESCAPE AND DRY OUT THE CHOUX PASTRY ITEMS. 

Here are some eclairs we made from the choux pastry recipe above. They possess all the qualities we look for in a perfect choux pastry item (in this case, eclairs)...crisp, no cracking, no splitting, completely hollow. PERFECTION...achieved!