How to Make Choux Pastry

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Making choux pastry requires a pinch of salt, some sugar and a few other key ingredients. Make choux pastry with help from the head chef and owner of The Baking Bean in this free video clip.

Part of the Video Series: Tips from a Pastry Chef
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Video Transcript

Hello, my name is Clarice Lam. I am the chef and founder of The Baking Bean in New York City, and I'm going to show you how to make choux pastry. So I have a pot here and there's water, a pinch of salt, a pinch of sugar, and some butter. I'm going to get this guy going on the fire and we're going to bring this up to a boil. It's very important for it to boil first before you add your next ingredient, which is going to be some flour. So all the butter is melted and as you can see, my liquid is boiling, so once that boils, I'm going to dump all of the flour all at once in to the pot. And you're going to stir and you're going to see that very quickly, this is going to become one big ball of dough. So now what you're looking for is you actually want to dry out the dough so that when you pipe them on to your baking sheet, then it will be dry enough to create little puffs and the steam will create a big hollow center in the middle of your ball. So I'm just going to continue to like smash and dry it out. And this step right here is actually called dessécher, which in French means to dry out. I've got a nice crust and it's all one unit and so I think that this here is going to be pretty good. All right this guy goes in here. Like that you see how it all kind of fell out at once? That's a good sign. So what I'm going to do now is take my hand held mixer and turn it on and it's just going to mix it to help release all of the steam, help it to dry out more and once it comes to a sort of like room temperature, then I can start adding my eggs. So it's been about five minutes and my dough is ready. It's touchable, it's not hot or warm anymore. And we're going to start adding our eggs in one at a time while mixing. Probably a good idea to start on low so that you don't get splattered egg all over your face. One of the tests is a hook test, which is if you pull out your paddle or your you can see that it kind of like forms a little hook like there. You can see the dough sort of, it's falling over and it's staying like that. That's good. This is how to make choux pasty dough. I'm Clarice Lam from The Baking Bean and happy munching.


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