![Picture](/uploads/2/3/3/8/23383412/2148772.jpg)
Foods – Choux Pastry
Equipment:
Saucepan
Wooden spoon – DO NOT USE A WHISK!
Piping bag
Baking sheet lined with parchment paper
Theory/Procedure:
Choux Paste (Cream Puffs)
½ cup shortening
1 cup water
¼ tsp salt
1 cup flour
4 eggs, beaten
1. Preheat oven to 425°F.
2. Place shortening and
water in a saucepan and bring to a boil. Add flour
and salt all at once. Cook and stir vigorously until batter leaves the
sides of the pan and
forms a ball (about one minute). Remove mixture
from heat and let
stand until cool. Add eggs one at a time, beating until smooth
after each addition.
3. Pipe into desired shapes onto a parchment paper lined baking
sheet.
4. Bake for 10 minutes at
425°F then reduce oven heat to 350°F, bake for thirty
minutes or until surface is crisp and firm. Cool slowly in oven before removing from
oven.
5. Cool and cut open, fill with icream
Equipment:
Saucepan
Wooden spoon – DO NOT USE A WHISK!
Piping bag
Baking sheet lined with parchment paper
Theory/Procedure:
Choux Paste (Cream Puffs)
½ cup shortening
1 cup water
¼ tsp salt
1 cup flour
4 eggs, beaten
1. Preheat oven to 425°F.
2. Place shortening and
water in a saucepan and bring to a boil. Add flour
and salt all at once. Cook and stir vigorously until batter leaves the
sides of the pan and
forms a ball (about one minute). Remove mixture
from heat and let
stand until cool. Add eggs one at a time, beating until smooth
after each addition.
3. Pipe into desired shapes onto a parchment paper lined baking
sheet.
4. Bake for 10 minutes at
425°F then reduce oven heat to 350°F, bake for thirty
minutes or until surface is crisp and firm. Cool slowly in oven before removing from
oven.
5. Cool and cut open, fill with icream