Storing unbaked choux paste. Share More sharing options Followers 0. Recommended Posts. Scotty O Posted February 5, Posted February 5, Link to comment Share on other sites More sharing options Carolyn Tillie Posted February 5, Great question -- I'll look forward to some answers. HTH Jason.
Comfort Me Posted February 5, I was taught that choux paste had to be used immediately and could not be stored. Aidan "Ess! Lesley C Posted February 5, Why not just pipe it out and freeze it raw? My Webpage. Wendy DeBord Posted February 5, Choux pastry is more like a batter at the makeup stage than a firm dough or pastry. One of the secrets to top quality choux pastry is cooking the roux base and knowing how much egg to add.
Boil the water and butter in a saucepan, remove from the heat and add the strong flour. Return to a medium heat and cook this basic roux through for 1 minute, stirring all the time. Avoid overcooking the roux as this will dry it out. Allow the roux to cool slightly before adding the eggs in small additions one at a time , beating well between each egg addition. Add enough egg to hold 'medium peaks' or when you run your finger through the mixture, the trench walls will remain standing for approximately 10 seconds before collapsing in on themselves.
Do not open the door for the first 20 minutes. Points to consider when processing choux pastry. Unbaked choux pastry should never be stored in the refrigerator or freezer, it should be baked fresh straight away. If the slightly more dense and less airy shells do not bother you, go ahead and refrigerate the dough. Both will turn out well, as long as you properly store the pate a choux overnight.
Once you fill or top them, you may not notice a significant difference anyway. Kathryn Roberts has worked in the culinary industry for nearly a decade in various roles, including pastry chef and bakery manager.
By: Kathryn Roberts. Can You Freeze Homemade Calzones? The Rise and Fall of Choux Pate a choux relies on the expansion of trapped air to create the large bubble inside of the shell. Storage Wars If you prepare the dough the day before and choose not to bake the shells, rub the surface of the dough with butter and cover it tightly with plastic wrap or wax paper to prevent the top from forming a skin.
Superb Shells Instead of covering and refrigerating the dough, pipe and bake the shells before storing them for a day. A Matter of Taste While your time constraints may dictate which method you use to prepare choux the day before, your personal taste should factor in as well. How Do I Preserve Buckeyes? This is especially true for profiteroles. These lines or marks in the piped dough increase the surface area and allow the eclair shell to expand without causing unsightly cracks. You can check out my comprehensive troubleshooting guide on making eclairs for more details.
Just make sure to stir the water-butter mixture frequently to make sure the salt and sugar dissolve well before the water comes to a boil. So sift the flour before you add it into the boiling water. This will make sure there are no lumps in the flour to begin with, and that the flour is nice and light. Mix the flour into the water off the heat, so you can really make sure the water is being absorbed by the flour and there are no lumps.
I like to use a flexible silicone spatula to do this, and mix the dough by flattening any lumps I see with the spatula as I go. Then I return it back to the heat and mix it further to cook off the extra water.
The theory of baking choux at two different temperatures may work for some. And if it does for you, you can keep doing that. However, I find that cooking choux pastry at one set temperature the whole way through, produced more consistent results with a smooth top and minimal cracks.
Make sure the piping tip is always touching the dough , and not causing ripples in the dough. Also make sure there are no air bubbles in the pastry bags too. This will also minimize ugly cracks in the eclair shells and help keep the shape of your eclairs.
You added too much flour, or not enough eggs. Another reason is because you let the choux pastry dry out too much — especially if you let the choux pastry cool in the oven, and you forget to take it out. You CAN leave the choux pastry covered in an airtight container though! If you baked it too long the first time, simply reduce the time in the oven by a few minutes next time.
Every oven is slightly different depending on how hot it actually is, and also the hot and cold spots you get in every oven. Just add extra eggs until you get that right consistency. Chances are you may have cooked the dough too long and too much water evaporated, but it can easily be fixed by adding extra eggs.
Just make sure to add a little at a time, rather than a whole egg at once. Bread flour has a higher gluten content than AP Flour. Bread flour does result in profiteroles and eclair shells that are more sturdy, and hold their shape better. So for that reason I prefer using bread flour to make my eclairs. Pastry flour has less gluten than AP flour.
This will result in a lighter pastry case, that rises more. While this works well, I find that adding a little extra flour helps make perfect choux pastry that is crisp and stable. The pastries keep its shape as it bakes — a very desirable result.
This is true for any kind of baking. With eggs, I like to crack them into a jug, and whisk them before adding to the dough. This unique step results in a really sturdy pastry shell that also has a custard-like texture on the inside.
Always start with cold water or milk. Add the salt and the sugar to the water. Stirring the water frequently while it warms up ensures that the salt, sugar and butter melt before the water comes to a boil. Mix immediately for about 45 seconds, to make sure there are absolutely no lumps.
Then cook the dough further on the stove so that enough moisture evaporates to get a good dough. A lot of recipes will talk of different signs to look for when cooking the dough — from the dough pulling away from the sides of the pan, to the dough looking like mashed potatoes, or leaving a film of dough on the bottom of the pan.
Heating the dough for too long can cause the butter to split from the dough as well. This can cook the eggs, and even give your choux an eggy taste. The way I prefer to cool down my dough is to place the eggs in a bowl, and then flatten the dough along the sides of the bowl. This increases the surface area, so it cools down faster, plus more water evaporates as you do this.
Some recipes call for mixing the dough in a stand mixer for a couple of minutes. The amount of eggs added is variable. As mentioned earlier, I like to have all the eggs whisked well in a jug first, before adding it to the dough. This is because I can add a little at a time until I get the consistency I like. Whisking them beforehand ensures that you get an even mix of egg white and yolks being added to the dough at all times.
Mix in each addition of eggs before you add the next. Not good. Because when you added water to cook the dough previously, how much water gets evaporated during the cooking process can vary a lot. How you measured the water, what saucepan you used to cook the dough, how long you cooked the dough can all have an impact on how much water is left in the dough.
This image shows the subtle difference in choux pastry dough consistencies. On left, the dough has almost enough eggs. On the right, the perfect amount of eggs, where the choux pastry dough is smoother, and has a glossy sheen.
I use a combination of both tests to check the consistency of the dough.
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