Making Ze Choux

06/19/08

Making Ze Choux

Filed under: Blog, How to Make Pâte à Choux— by joe @ 09:44:44 am Permalink

Did I remember to say it's pronounced like "shoe"?

No matter. Making choux is a simple process, mostly just stirring. The traditional method is to simply use a wooden spoon, though a lot of people use food processors nowadays. Me, I can't tell much of a difference between the methods, so I figure, why dirty a food processor? The things are a pain to clean.

Start by bringing your water, butter, salt and sugar to a boil. Try not to keep this up for too long, since moisture is important to the consistency of the dough/batter.

Once you've got your mixture boiling, add your flour. Here you can see I sifted mine since sifted flour is less likely to clump.

Take the pan off the heat and stir the mixture into a paste.

Now comes the very important cooking stage, where you gelatinize the starch. You want to return the mixture to medium heat and cook it until it a.) becomes semi-smooth and blobby, and b.) a thin film of cooked flour starts to stick to the pan. Once you see that happening, start the three-minute clock and continue the stirring.

When the three minutes are up it's time to turn the choux out into a bowl and start adding your eggs. Just add one...

...stir until it's incorporated...

...add another...

...stir and so on until you've added all your eggs and the mixture is completely smooth and mostly cooled down.

There, that was easy. Where's my pastry bag?

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