Doughs

Choux Pastry

Name: Choux Pastry
Prep time: 15 min
Yield: 13100 g
Ingredients: 3210 g Water; 3210 g Whole milk; 260 g Caster sugar; 130 g Fine salt; 2825 g Pastry flour T45; 1735 g Unsalted butter 82%; 1730 g Shell eggs

Ingredients

Target weight (g)

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Waterg

Whole milkg

Caster sugarg

Fine saltg

Pastry flour T45g

Unsalted butter 82%g

Shell eggsg

Total13100 g

Preparation steps

1
Bring water, milk, butter, sugar and salt to a full boil.
2
Remove from heat, add all flour at once. Stir vigorously.
3
Return to medium heat, stir to dry out the dough until it pulls from the pan (1-2 min).
4
Transfer to mixer with paddle. Add eggs one at a time at medium speed.
5
Dough should be glossy and form a V-shape when lifted.
6
Pipe onto parchment-lined trays (desired shape).
7
Top with craquelin if desired.
8
Bake 25-30 min at 170°C. Do not open oven during first 20 min.

Nutritional values

Per 100g

Calories

216.9 kcal

Protein

4.6 g

Carbs

20.1 g

Sugars

3.8 g

Fat

13.3 g

Saturated fat

8.6 g

Fibre

0.4 g

Salt

1.0 g

Allergens

MilkGlutenEggs

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