Choux & Eclairs

Hardware:

Pot

Wooden Spoon

Mixer with paddle

Procedure:

1. Add liquid (milk and/or water) to a pot and add fat. Bring to a boil
2. Add the flour at once, remove from heat and mix vigorously until the Panade (dough) detaches from the pot walls (about 15 sec)
3. Return to the heat (high) and dry the panade, stirring constantly until a film is formed on the bottom of the pot (cook for another 30" or so)
4. Add mix to mixer bowl and mix with paddle (sp2-3) until it cools down to about 45-50ºC
5. When mix is cold enough, add the eggs 1/4-1/3 at a time. Not all the eggs may be needed
6. Keep mixing at sp2 until the past has the right consistency (smooth) and has a bit of shine.
7. Do a last scrape/mix with the spatula before adding paste to the bag

Tips and Notes

• Any fat can be used (butter, margarine, shortening, lard)
• Make sure the fat liquifies at medium temp before raising the heat and boiling the milk
• The more moisture there is in the mix, the higher the dough will raise when baked
• Compact products require more fat and less water, fluffy products require more water and less fat (ie. replace milk with water)
• Salt can be added to the liquids or to the flour
• A strong flour is need to withstand the steam pressure when baking
• Using a weak flour will caused well baked products to collapse after baking
• Underbaking will cause the product to flatten immediately after baking
• The quantity of eggs will control the viscosity of the paste. To liquid will spread too much, too dense will be hard to pipe
• The amount of eggs added at the end of the mixing will control viscosity. Be careful not to add too much eggs and make the mixx runny. Room humidity will define the actual egg quantity
• Solid fat can be at any temperature, but it should be broken into small chunks when added to the liquids so it melts quickly and evenly
• There's no need to stir the fat and the liquids before boiling
• Steam from the pot will indicate that boiling point is close
• When adding the flour to the boil, use a spoon to soften the drop so it doesn't splatter all over
• Let the mixture cool down enough so it doesn't cook the eggs when added. If the hand can be held to the bowl without burning, temperature should be ok.
• When adding the eggs, do it gradually so the mix has time to absorb them. Mix should separate briefly and come back together before adding more eggs.
• Scrape the bowl between egg additions
• When ready, mix should stick to the spatula and stretch from the bowl, but will not drag or drop
• It can be let to cool in the ref for up to 2 hours to improve consistency and workability, but it has to be piped at RT

Official Procedure

1.  Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.

2.  Add the flour all at once. Stir quickly.

3.  Over moderate heat, stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

4. Transfer the dough to the bowl of a mixer. Or, if you wish to mix it by hand, you can leave it in the saucepan.

5.  With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be 110°–140°F (43°–60°C), which is still very warm but not too hot to touch.

6.  At medium speed, beat in the eggs a little at a time. Add no more than one-quarter of the eggs at once, and wait until they are completely absorbed before adding more. Do not add all the eggs before checking the texture. The paste should be smooth and moist but firm enough to hold its shape. If the paste reaches this texture before all the eggs are added, stop adding eggs. The paste is now ready for use.

7-  Pipe desired shapes and dust icing sugar on eclairs. Place craquelin on round choux. Egg wash Paris Brest and place a few sliced almonds on top

8-  Bake at  400F/200C for 20 - 30 min or until products are well baked, crisp and hollow from inside.