What are the best tips for making Coux bread?

Choux pastry, or pâte à choux , is a pastry used to make Éclairs and a cream cloud, as well as gougeres , a version made with cheese. The preparation of Choux bread can be difficult because the pastry needs to achieve a suitable dryness of dryness without drying too much. In order to ensure even cooked pastries, the chef should make each same size. Three different temperatures are also required during the cooking process. To prevent moisturis, the pastry must be transmitted and is not filled too early.

Four basic ingredients are used to prepare Choux bread. Water and flour should be used on the individual ratio. For example, if the recipe requires 8 ounces (227 grams) flour, it should also require 8 ounces (227 grams) of water. A single egg should be used for every ounce of butter. Usually four eggs are used for every 4 ounces (113 grams) of the butter used. One cup of flour and water is used with every 4 ounces of butter and four eggs. Grind on Choux's pastryThe cook should boil water and butter and then mix the flour to form a paste. In order to prevent clotting or cooking eggs, this mixture should allow to cool before mixing in the eggs. Each egg should be added one by one to ensure that they are thoroughly mixed.

After the pastry is ready, the chef can either bake immediately or let it rest overnight in a covered bowl. If it rests overnight, it should be placed in the refrigerator. Resting the pastry in the refrigerator is ideal if it does not eat the next day, because it will prevent the boiled pastry from becoming a stop or freezing.

Before baking, there must be a Coux bread for baking pipes. The pastry pipe can be difficult unless the baker has done it before. A large tip should be used on the bread bag. It should hold the bag directly up and down at an angle of 90 degrees on a blackening sheet. Every cloud of pastry or TVAru Éclair should be of the same size for even cooking.

For cooking Choux bread, three different oven temperatures are used. The first temperature is the hottest that causes the pastry to inflate and become hollow. The temperature is then slightly reduced to cook the pastry and brown. Finally, it is necessary to reduce the temperature again so that the pastry becomes sharp and dry. After being removed from the oven, there must be a small hole in each rupture to get steam and prevent them from distorting.