Choux pastry
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]
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Contributors: Prab R. Tumpati, MD