Cooking Choux Pastry At Low Temp

How to Make Choux Pastry Confessions of a Baking …

WEBAug 3, 2020 · If baking immediately the preheat oven to 415F/204C and line a baking sheet with a Silpat liner or parchment paper. In a medium-sized …

Rating: 5/5(1)
1. If baking immediately the preheat oven to 415F/204C and line a baking sheet with a Silpat liner or parchment paper.
2. In a medium-sized heavy-bottom saucepan add the butter, salt, granulated sugar, water, and milk. Cook over low-medium until the butter has melted. Let the mixture heat up to just before the boiling point.
3. Add the flour and use a wooden spoon to beat it in, avoiding splashing the liquid, during this, I usually hold the pot off of the heat while mixing the flour in. Once the flour is combined place back on the heat and cook for a couple of minutes, the mixture will come to a ball. If you were to stick a normal spoon into the dough it would stand up straight without falling over, if the spoon falls over the dough has too much moisture still and needs to cook a little longer.
4. Take off the heat and add to the bowl of an electric stand mixer, or if using a handheld mixer use a large bowl. Let the dough cool for 10 minutes.

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Choux Pastry (Pâte à Choux) Sally's Baking Addiction

WEBSep 3, 2018 · Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium …

Rating: 4.8/5(153)
1. Watch the video in the blog post above; it will help guide you through the next few steps.
2. Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
3. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
4. Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.

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