this week its all about choux pastry
Bring the liquid just to a full boil: Cut the butter into pieces so that it will melt completely by the time the liquid just hits a full boil
Add the flour right away and all at once so that you don’t boil off too much liquid
Cook the dough: When the mass of dough comes together in the pan it will look a bit like mashed potatoes, but it’s important to continue to cook it for 3 to 4 minutes over medium heat
You’ll know it’s ready when it really cleans the side of the pan and a thin dry film forms on the bottom of the pan
the cooking process also helps break down the starch and develop the gluten
Cool the dough slightly before adding the eggs: If you add the eggs right away, the hot dough will cook them
Add the eggs one at a time: Don’t overwhelm the dough with all the eggs at once
Add them one at a time and beat the mixture until each egg is incorporated before adding the next
However many eggs your recipe calls for, add all but one of them, then test the dough
Form even-sized mounds: The easiest way to form consistent mounds is to use a pastry bag with a large plain tip
bake the puffs with a pan of hot water on the bottom of the oven
traleeculinarygangsters 