2. CHOUX PASTRY
The main characteristic of choux pastry is that it forms a very airy structure with large holes that are ideal for
introducing a filling into. Choux pastry itself is savoury and doesn’t have a lot of flavour, it’s quite neutral, maybe
a little eggy. That’s why the filling tends to be the element that makes a snack with choux pastry really stand out.
PUFF PASTRY
Puff pastry, also known as Pâte Feuilletée or feuilletage in French, is a very delicate and rich pastry that consists
of many thin alternating layers of dough and fat. This lamination is what gives puff pastry its light, crispy and
flaky texture upon baking.
The difference: Unlike puff pastry that uses fat to puff up in volume, pâte à choux relies upon the high water
content in eggs as leavening to steam open the paste.
3. CHOUX PASTRY
Ingredients
1cup (235g) water or milk
6tablespoons (84g) unsalted butter, cut into 1/2-inch
cubes
2teaspoons (8g) sugar (optional)
1/2teaspoon (2g) Diamond Crystal kosher salt; for
table salt use half as much by volume or the same
weight
4 1/2 ounces (128g) all-purpose flour, sifted
4large eggs (200g)
Directions
1. In a 3-quart stainless-steel saucier or saucepan,
combine water (or milk), butter, sugar (if using), and salt.
2. Set over high and and cook until liquid comes to a
rolling boil and butter has fully melted, about 2 minutes
(the small butter cubes should be fully melted just about
at the same time the liquid hits a strong boil).
3. Remove from heat and add flour. Using a wooden
spoon or stiff silicone spatula, thoroughly mix in flour
until no lumps remain (make sure to hunt down and
smash out any stubborn ones).
4. 4. Return saucepan to medium-high heat and cook,
stirring very frequently, until dough registers 175°F
(80°C) on an instant-read thermometer; if you don't
have a thermometer, other signs the dough is ready
include a thin starchy film forming all over the inside of
the saucier and the dough pulling together into a
cohesive mass.
5. To use a stand mixer: Transfer dough to a stand mixer
fitted with the paddle and beat at medium speed until
dough registers 145°F on an instant-read thermometer
(you need the dough cool enough that it doesn't cook
the eggs when they hit it).
6. Add eggs one at a time, making sure each is fully
beaten into the dough before adding the next; it can
help to start the mixer at medium-low speed for the first
egg and then increase the speed to medium once the
choux batter begins to develop.
7. Scrape down sides of mixer bowl, then mix once
more at medium speed just to ensure the choux batter is
fully mixed, about 5 seconds.
8.Alternatively, to incorporate eggs by hand: Let dough
cool in saucepan, stirring frequently, until it registers
145°F on an instant-read thermometer. Add eggs 1 at a
time, stirring well between additions until each egg is
fully incorporated before adding the next, until a
smooth, shiny paste forms.
9. Use choux right away, or hold at room temperature
for up to 2 hours before using; how you use the choux
will depend on the application, though it’s important to
prevent a skin from forming, either by transferring the
choux right away to a pastry or zipper-lock bag and
keeping it sealed, or pressing plastic wrap directly
against the choux’s surface.
5. PUFF PASTRY
Ingredients
1 1/2 cups (12 oz, 360ml) ice cold water, plus extra
for rolling
1tablespoon white vinegar
1 1/2 teaspoons table salt
4cups (20 oz, 560g) all purpose flour, plus extra for
rolling
4sticks (16 oz, 464g) unsalted butter, chilled but slightly
pliable
Instructions
1. Mix together the cold water, vinegar and salt. Stir to
dissolve the salt. Place the all purpose flour into a large
mixing bowl. Pour the water over the flour and use a
silicone spatula or wooden spoon to mix until most of
the water is absorbed.
2. Still working in the bowl, gently squeeze the dough
until it comes together. Knead just a few times to form
the dough into a ball, wrap in plastic and refrigerate at
least 30 minutes.
3. Draw an 8" square in the center of a 12"x16" piece of
parchment paper. Flip the paper over and line the 4
sticks of butter, side by side, in the middle of the square.
Fold the parchment over the butter to form a packet.
Use a rolling pin or other heavy object (I use the flat side
of a meat tenderizer) to flatten the butter to fill the 8"x
8" square.
6. You can lift the paper if it sticks. Trim and rearrange the
edges of the butter as needed to make a neat square.
Fold the butter into the parchment and place in the
refrigerator.
4. Remove the dough from the refrigerator. Roll the
dough to a 10" square. Once you have a square, roll
from each of the four sides to form a 3" flap of the
dough, leaving the center thicker than the flaps. You
should end up with a square with four "flaps" coming
out from each side.
5. Unwrap the butter and place it in the middle of the
square. Fold the flaps so they overlap and enclose the
butter, tucking in the corners as necessary. You should
now have an 8" square of dough with the butter
enclosed.
6. Use the rolling pin to gently press on the square to
flatten it. Roll the dough to a 8" x 24" rectangle. Take
your time to roll gently and evenly so the butter stays in
one layer in the dough.
7.The long side of the rectangle should be facing you.
Brush off the excess flour. Brush the entire surface of
the dough with cold water. Fold the right 1/3 of the
dough towards the middle then fold the left 1/3 of
dough over enclosing it like a letter. This is the first
"turn".
7. 8. Spin the dough so the closed edge is on the top side
and the flap edge is facing you. Roll the dough again to a
24" long rectangle. Brush off the excess flour. Brush the
entire surface of the dough with cold water and again
fold the dough like a letter. This is the second "turn".
Use your fingers to make 2 indentations in the dough.
This helps keep track of how many turns you have
completed.
9. Wrap the dough with the parchment used to enclose
the butter. Set it on a sheet pan, cover with plastic and
refrigerate at least 60 minutes.
10. Remove the dough from the refrigerator and do
another 2 turns exactly like the first 2. Make 4
indentations in the dough, wrap and refrigerate at least
60 minutes.
11. Remove the dough from the refrigerator and make
the final 2 turns exactly as you did the others. You've
now done all 6 turns.
12. Split the dough into 2 equal portions. Wrap the
dough and refrigerate at least 1-2 hours, preferably
overnight, before using. The dough is now ready to be
used in any recipe. Unused dough can be frozen for up
to 3 months. Defrost before using.
