This week you will be making choux pastry - you can then choose which product to make it into. Profiteroles, éclairs, Paris Brest or religieuses. These are all classical French pastry items made from choux.
Food Science: Choux pastry
1. Steam as a raising agent
Choux pastry uses steam to rise –this ensures that the buns are hollow and light inside, with large air bubbles left behind as the buns rise.
2. Structure of choux pastry
You must beat the flour sufficiently to ensure that the gluten chains have been formed and strengthened. You must add the eggs to a slightly cooled mixture, this will mean they do not scramble, but can be incorporated smoothly. Sprinkle water on the tray before baking – this produces steam which enables a better rise.