Choux pastry

From WikiMD's Wellness Encyclopedia

Choux pastry, also known as pâte à choux, is a light pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

Ingredients[edit | edit source]

  • Butter: Butter is the fat component in the dough. It contributes to the flavor and the texture of the pastry.
  • Water: Water is used to bind the ingredients together. It also turns into steam in the oven, which helps the pastry to puff up.
  • Flour: Flour provides the structure for the pastry. It absorbs the water and forms a sticky dough.
  • Eggs: Eggs are used for additional liquid, for leavening and to add flavor and color.

Preparation[edit | edit source]

The dough is made by heating the water and butter, adding the flour and stirring vigorously, then incorporating the eggs. The dough is then piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form either profiteroles or éclairs.

Uses[edit | edit source]

Choux pastry is used in a variety of dishes, both sweet and savory. These include:

  • Profiteroles: Small puffs of choux pastry, often filled with cream and topped with chocolate sauce.
  • Éclairs: Long, thin pastries made with choux dough filled with cream and topped with icing.
  • Croquembouche: A tower of caramel-glazed profiteroles, often served at weddings in France.
  • Gougères: A savory cheese puff made with choux dough.

See also[edit | edit source]

References[edit | edit source]


Choux pastry Resources

Contributors: Prab R. Tumpati, MD