Eclairs Flashcards
What nozzle is used to pipe pate a choux?
Plain nozzle no. 12
What oven temperature and how long do you bake the pate a choux for?
175°C for 10 mins then 165°C for a further 15 mins until crisp
Pâte à Choux recipe?
150 ml Milk
150 ml Water
100 g Butter
150 g Plain Flour (T55)
250 g Egg
5 g Sugar
2 g Salt
Pâte à Choux method?
1) Bring the milk, water, butter, salt and sugar to a boil.
2) Take off heat & sift the flour & cool until dry.
3) Leave to cool. Then add the eggs gradually until it reaches dropping consistency & elastic in texture.
4) Pipe 12 eclairs with plain nozzle no.12 to the correct length. Egg wash top, fork then length. Bake for 175°C for 10 minutes then 165°C for an extra 15 mins until crisp, well risen & dry.
Name Pâte à Choux products?
Profiteroles, eclairs, Paris-brest croquembouche & Gougères.
Cremé patisserie method?
- Warm the milk & vanilla bean paste. Add half the sugar.
- Blanch the egg yolks with the rest of the sugar. Add the sifted flour & cornflour.
- Temper the mixture by adding 1/3 of the hot milk onto the egg yolk & stir well.
- Pour the tempered yolks into the remaining milk. Return to heat & bring to boil. Cook briefly on high heat until thick & smooth, whisk continuously.
- Cover with clingfilm & chill.
Cremé patisserie recipe?
300 ml milk
90 g Egg yolk
50 g sugar
20 g plain flour
20 g cornstarch
5 g vanilla bean paste or 1 vanilla pod
Cremé patisserie uses and derivatives?
It’s used in specific recipes such as Eclairs or Mille- feuille.
It is the base for a number of derivatives, such as crème frangipane, crème diplomate, crème mousseline or crème chiboust.
What are the function of ingredients in Choux pastry?
Eggs: They represent the liquid part of the recipe, and together with flour, they build the structure of the choux. The liquid part of the egg produces the steam needed to swell the choux during cooking, whereas its proteins form its structure.
Salt: Enhances the flavor of the choux and aids the coloring of the crust
