Like you, we loved Emelia Jackson’s choux pastry. In this blog post, we’ll take you through what you need to know to make it at home with the help of your trusty Magimix.
Choux pastry, also known as pâte à choux, is a light and airy pastry dough that is used to make a variety of desserts and pastries, such as profiteroles, eclairs, and churros. It is made with simple ingredients: butter, water, flour, and eggs. The butter and water are heated together until the butter melts, and then the flour is added and cooked for a few minutes. The eggs are then beaten in one at a time until the dough is smooth and glossy.
Choux pastry is unique in that it does not use a raising agent, such as baking powder or baking soda. Instead, it relies on the steam that is created when the water in the dough evaporates during baking. This is what gives choux pastry its characteristic light and airy texture.
How to Make Choux Pastry
Making choux pastry is relatively easy, but there are a few key things to keep in mind in order to get the best results. First, it is important to use cold ingredients. This will help to prevent the butter from melting too quickly and making the dough tough. Second, it is important to cook the flour for a few minutes before adding the eggs. This will help to develop the gluten in the flour, which will give the dough its structure. Finally, it is important to not overmix the dough after the eggs are added. Overmixing can make the dough tough.
Here is a step-by-step guide on how to make choux pastry:
- In a medium saucepan, melt the butter over medium heat.
- Add the water and bring to a boil.
- Remove from heat and stir in the flour until smooth.
- Cook for 1 minute, stirring constantly.
- Transfer the dough to a bowl and let cool slightly.
- Beat in the eggs one at a time, until the dough is smooth and glossy.
- Use the dough to make your desired pastries.
As you can tell, it can be labour intensive. Having a small appliance that can help with the stirring, beating and mixing will help make the process easier.
Here’s a recipe for the Magimix Food Processor.
If you have a Magimix Cook Expert, you can make choux pastry without fear of failing. You won’t even need to stand and stir.
Here’s a basic choux pastry recipeusing the Magimix Cook Expert.
Tips for Getting the Best Results
Here are a few tips for getting the best results when making choux pastry:
- Use cold ingredients.
- Cook the flour for a few minutes before adding the eggs.
- Do not overmix the dough after the eggs are added.
- Preheat your oven to the correct temperature.
- Bake the pastries until they are golden brown.
- Let the pastries cool completely before filling them.
Variations on Choux Pastry
Choux pastry can be used to make a variety of desserts and pastries. Here are a few popular variations:
- Profiteroles: These are small balls of choux pastry that are filled with whipped cream and chocolate sauce.
- Eclairs: These are long, thin pastries that are filled with pastry cream and topped with chocolate ganache.
- Churros: These are deep-fried pastries that are coated in sugar.
- Gougères: These are small, savoury pastries that are filled with cheese.
Choux pastry is a versatile and delicious pastry dough that can be used to make a variety of desserts and pastries. With the help of your Magimix, you can easily make delicious choux pastry that will impress your friends and family.
Here are some additional tips for making choux pastry:
- If the dough is too dry, add a little more water, 1 tablespoon at a time.
- If the dough is too wet, add a little more flour, 1 tablespoon at a time.
- If the pastries are not puffing up, make sure the oven is preheated to the correct temperature and that the pastries are not overcrowded.
- If the pastries are browning too quickly, cover them with foil for the last few minutes of baking.
With these tips, you'll be sure to make perfect choux pastry every time!
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