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    Choux pastry can be defined as very light and crispy pastry dough

    It is made with only a few, basic ingredients which include flour, butter (fat), water and eggs. Choux pastry does not contain raising agents - during cooking, the pastry rises and expands as a result of water turning to steam. As the steam accumulates, it pushes the pastry outward, creating a crispy casing and hollow inside. Choux pastry is high in calories, rich in fats and carbohydrates; intake should be regulated.



     

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  • Uses of choux pastry
    Choux pastry can be used in countless ways to form a number of delicious dishes.
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    Choux pastry can be used in countless ways to form a number of delicious dishes. While many are sweet in taste, choux pastry can also be used for savoury dishes. These are just some of the ways in which choux pastry is used...

    • As desserts in the form of round and oblong buns filled with cream or  topped with chocolate sauce 
    • Big structures that act as cakes for weddings and other grand events
    • Deep fried to produce donut-like delicacies that can be served as a dessert or treat for tea
    • Savoury items when prepared with cheese, vegetables or meat, and served as a light meal

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  • Quality characteristics

    A well baked choux pastry is puffy or puffed up; most commonly in uniform ball or bun shapes. The middle part of the puff is hollow containing an empty space. The outer part is crispy and golden yellow. The hollow should remain intact and should not collapse. When pulled apart, the hollow will be crumby and at the same time soft. The inner hollow must be wide enough to contain a cream or custard filing. 

  • Ensuring a good product

    • In order for the pastry to retain its puffiness - the batter shouldn't be too thin or too thick
    • Too much fat in the batter will prevent the pastry forming uniformly
    • The surface of unbaked dough should be lightly rubbed or brushed with butter before cooking. However, too much of this will prevent the pastry from rising.
    • An oven must be used at the correct temperature (180°C) to avoid getting thick or poorly aerated pastry – it needs to create just enough steam to puff the choux pastry
    • Convection ovens should be avoided because the air flow can interfere with the rising of the pastry
    • To prevent the collapsing of pastry puffs, the balls of dough can be pricked after being taken out of the oven. This releases any excess steam and helps to dry the pastry out correctly
    • Choux dough should be sealed and stored in the refrigerator if not used immediately
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