Pâte a Choux

Pâte a choux is a dough that is light and rich at the same time. The primary ingredients are some kind of liquid, fat, flour, and eggs. Liquid is usually milk or water or a combination of both. Fat is usually butter. The product is physically leavened by the steam in the milk and eggs. This batter can be made in advanced and then kept for a few days before needing to be piped. The batter, though, needs to be piped and baked day of. If you want to make this ahead of time you can also pipe the batter, bake it, and then freeze the unfilled shells until time of use. When you want to use the shells, flash them in the oven, and then cool before filling.




Formula: yields approximately 20 eclairs, 30 cream puffs, 20 swans, 30 swan necks.
125% Eggs, 342 g
75% Milk, 205 g
75% Water, 205 g
75% Butter, diced, 205 g
100% Bread flour, 274 g
1-2% Salt, 3 g
5% Sugar*, 14 g
Total: 331%, 2#


*optional. Depending on whether the filling is savoury or sweet.





MOP:

• Bring liquid, fat, sugar, and salt to a boil.
• When the liquids boil add flour, off of heat, whisk in carefully so you incorporate all the flour.  
• Bring it back to the heat. On high heat, use a wooden spoon and continuously stir the "ball" until a film is formed on the bottom of the pan. Move the ball around the pan and down so that the entire mixture is getting cooked. Be aware that the longer its cooked the more flavour will be extracted but the longer it cooks the more eggs you will need to hydrate the "ball".

• When that film has formed transfer the "bread ball" to a mixing bowl. Start mixing it on a low speed. Add eggs in one by one. Make sure that you whisk the eggs together so that you are incorporating whole eggs. After you add the first egg you will see the mixture separate, when it comes back together around the paddle add your next egg. Watch the mixture and scrape down the bowl as needed.
• When you have added most of your eggs test the batter for doneness. The dough should feel like a thick custard, a little firmer then a cake batter but not as thick as a cookie batter. You want to test the dough for doneness. There are three common tests that are used:

• Finger test: you should be able to easily pull the batter between your thumb and first finger forming either an hour glass shape, or stalagtites and stalagmites. Not always reliable depending on the speed you pull your fingers apart with.
• Curl test: if you turn over the batter it should hold a curl, this technique is similar to finding a stiff peak for whipping cream.

• Trough test: smooth out the surface of the batter in the bowl. Draw your finger through the batter quickly, and it should hold a line while the sides slightly curl inwards.

• If you are not piping immediately wrap the pâte à choux with plastic, letting the plastic touch the top of the pâte à choux so a crust does not form. Can be stored up to an hour before piping.