can you make choux pastry with self raising flour

Im Dini, a third culture kid by upbringing and a food-geek by nature. * Instead of a hot-water crust container for pie fillings, choux is an egg-enriched hot-water crust container forair! I also prefer to use bread flour, so that the dough will be more sturdy (than with AP flour). They are flat, or look deflated. This article has been viewed 69,877 times. Have your profiterole shells collapsed? If you baked it too long the first time, simply reduce the time in the oven by a few minutes next time. So sift the flour before you add it into the boiling water. Unlike typical batters, choux is thick enough to hold its shape without spreading out flat like a pancake or needing a vessel to contain it, like a Yorkshire pudding. Get it here. I do recommend piping though. Add the salt and the sugar to the water. . Make sure the piping tip is always touching the dough, and not causing ripples in the dough. As a general rule, don't use self raising flour if there is another leavening agent called for in the recipe such as yeast or baking soda. After the panade has cooled down slightly, eggs are beaten in, and the resulting choux pastry can be piped or shaped before its cooked for the second time. We know that it comes from France. Remove the pan from the heat, and add the flour all at once, stirring vigorously. Unfilled cases can also be frozen in airtight container for longer. I tested my Silpat with choux and got good results, so you can use one in place of parchment for choux without worry. A pastry with a light and crisp outer shell, and a delicious, soft, creamy, custard-like inside. Get fresh recipes, cooking tips, deal alerts, and more! They do lose their crispness, so you may want to reheat them at 300 F, just until theyre warmed through and crisp. While I dont have a problem measuring by volume for some recipes, I always prefer to use weight because that gives more consistent results. You added too much flour, or not enough eggs. It will work in any recipe that calls for choux. Required fields are marked *. This post will help you understand WHY and HOW choux pastry works, with plenty of troubleshooting tips. The issue with most recipes out there is that they dont tell you what signs to look for, to help you get the choux pastry dough perfect. It's one of the most significant variables, and, as I found in my own testing, can be the secret culprit when choux goes wrong. So make sure the tip is always touching the surface of the dough when youre piping, and youre applying smooth and consistent pressure, without causing ripples. Ingredients: 4 Yields: 2 crusts Serves: 6-8 Nutrition information Advertisement ingredients Units: US 2 cups all-purpose flour 1 dash salt 12 cup vegetable oil (corn is the tastiest) 5 tablespoons cold tap water (EXACTLY 5!) By cutting the butter into small, half-inch pieces, youll ensure that it fully melts just about when the liquid hits a rolling boil. This is especially true for profiteroles. It . Why are my pastries too dry, doughy or crumbly. Add the flour in one amount and stir quickly. Instead, it's the gelatinization of the starch that both traps water (important for that blast of steam for a good rise during the second cook) and properly thickens the batter so it can take the eggs without becoming as thin as a traditional batter. Unlike your average dough, though, its thin enough to pipe by hand into a wide variety of fun shapes and sizes (think puffs, tubes, rings, and more). When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). Cream puffs are just the beginningmaster this staple of the pastry kitchen and you can bake gougres (cheese puffs), chouquettes (little sugar puffs), cream puffs and profiteroles, Parisian gnocchi, beignets, crullers, churros, and more. This increases the surface area, so it cools down faster, plus more water evaporates as you do this. . It's most easily done in a stand mixer with the paddle attachment, and there are really only two important things to know here. Plus, after I bake one tray of choux pastry, I dont want to wait for the temperature to rise back up before baking the next tray. Let's take a closer look at each of choux's primary components, in order of appearance. Hot water crust doughs are old, older than chef Pantarelli, and they've long been used as casings for pies, with their particular advantage being that they have enough structure to not require a baking vessel beyond the dough itself (compare that to an American pie crust, which would flop flat on the counter with all its contents spilling out if it didn't have the pie plate to support it). The eclairs look like they have a concave bottom, or theres a crack on the bottom. As mentioned earlier, I like to have all the eggs whisked well in a jug first, before adding it to the dough. Add the flour and salt all at once to the water mix. Could you use it for a cake or a better like Yorkshire puddings or American pancakes. During the last 5 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking. AP Flour vs Bread Flour vs Pastry Flour- You can also use bread flour or pastry flour instead of AP flour. You can check out my comprehensive troubleshooting guide on making eclairs for more details. Agitating the dough too much can cause the butter to split from the dough, and then youll get a really oily looking dough. Beat. The more I've thought about how choux works, the more I've marveled at this weird bit of pastry engineering. 100-115ml milk. Here are some bakeware we would recommend if you're attempting choux pastry. Any 1/2 inch round tip (or similar sized tip) is good for regular profiteroles or cream puffs. Baked choux pastry can be stored in an air tight container, at room temperature, for 24 hours (unfilled). Hello Bob, Remove from heat, and add 1 egg. Thanks to all authors for creating a page that has been read 69,877 times. FIX #1: Don't just add raw flour into the runny dough to thicken it, you won't get the proper pastry shells that way. Some cooks prefer low-protein cake or pastry flour for the delicate choux puffs they can create, while others swear by high-protein bread flour for the sturdier choux it produces. I use a 1/2 inch French star tip from the Ateco French star tip set. Self raising flour is a type of flour that contains baking powder. Cooking the flour panade does more than that, though. Mix flour and salt together in a large bowl. Pricking the pastry or weighing it down with baking beans or foil during baking. Chances are theres stuff in your pastry batter that shouldnt be in there. This is fine too, but make sure youre only mixing it on low speed and no longer than 2 3 minutes. I use a combination of both tests to check the consistency of the dough. If I stick a tablespoon in the ball of dough, itll stay upright without falling (as shown in the picture below). Perfect for scones and biscuits, this simple blend of all-purpose flour, baking powder, and salt should be stored in an airtight container in a cool, dry place. Add the cooled down dough to the runny dough a bit at a time, mixing it into the dough well, until you get the right, pipeable consistency. 1. The quiche will also be less likely to shrink or be tough. can use regular whole milk or a dairy free alternative would work fine) 50g butter, cut into pieces (or dairy free alternative) 75g gluten free self raising flour 1/4 tsp xanthan gum 1 tsp caster sugar 1/4 tsp salt 2 large eggs But will need to be warmed in the oven before being filled. Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun. Many recipes call for pte choux to be baked at two different temperatures. Make sure the piping tip is just touching the surface of the piped dough, and move up as you go. Similar to eclairs, you can then pipe an array of shapes such as rings, letters, or any shape that you prefer. It always works like a charm! I didnt test it without salt to see if thats indeed the case. Flatten to a -inch thickness. On another tray, pipe an "S" shape in the same way as an clair using a 1cm or 0.4 inch nozzle to make the neck. Recipe by Marina G Roussou Updated on November 28, 2022 12 Prep Time: 5 mins Total Time: 5 mins Yield: 1 cup For tips on how to make clairs with choux pastry, read on! Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Then turn off the oven and allow to sit for about 10 minutes. Instead, make a half batch of dough on stovetop (without eggs) and mix it in with the runny choux pastry. As soon as the choux pastry is frozen, you can place them in ziploc bags. Unbaked choux pastry dough can be stored in an airtight container, and in the fridge for up to 2 days. Stirring the water frequently while it warms up ensures that the salt, sugar and butter melt before the water comes to a boil. Its a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougres, French crullers and more. That was my goal when setting out to develop this recipe, and it was easy to accomplish. The crispness doesnt last long when its exposed to air or filled with pastry cream. Also make sure there are no air bubbles in the pastry bags too. Baking powder is a leavening agent, which means it helps pastry to rise. Enjoy! What advice do you have for a beginner? What youre looking for here is a dough that looks glossy, but still thick, can hold its shape and is pipeable. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Chop the butter into small cubes and add them to the bowl. Sifted flour is tipped onto a piece of greaseproof paper that has been folded in two. Pour in the water, then, working quickly, use the knife to bring everything together to a . Just as a cornstarch slurry thickens a gravy once it's brought to a simmer, the gelatinized starch in the choux paste thickens the batter, helping give it that strange hybrid dough-batter consistency that's so dang useful yet uncommon in the kitchen. In a 3-quart stainless-steel saucier or saucepan, combine water (or milk), butter, sugar (if using), and salt. If you baked them at 350F or lower, then increase the oven temperature. Include your email address to get a message when this question is answered. This really helps with maintaining the eclair shell shape. And that ladies & gentlemen, is how you make Perfect Choux Pastry, every single time! Roll out the other half of dough to . Its limited elasticity is essential for formingand then holdingwhatever shape youre trying to produce. Beat for a minute or until it forms a smooth ball and leaves the side of the pan. Still other recipes simply call for spooning the choux onto a baking sheet, so assess what you have and then decide which preparation will work best. And its airy with large air pockets inside as well, perfect to be filled with a sweet filling. This ratio flexibility, of course, doesn't mean one should be sloppy with measurements when making choux. Or if you added raw flour to your dough because its too runny, it can mess with the final consistency too. For more in-depth details and pictures, check out my Chocolate Eclairs post. Less water in the dough more eggs you will need to add. Egg and butter quantities shifted around from recipe to recipe too, though four large eggs per one cup of flour was by far the most common, as were six tablespoons of butter. Since I also dont want my eclairs to puff up too much, I like to dust the eclairs with confectioners sugar instead of water. How you measured the water, what saucepan you used to cook the dough, how long you cooked the dough can all have an impact on how much water is left in the dough. At the extremes of these ratios, some minor problems emergedsplitting and deforming at the lowest end of the butter spectrum, and emerging with a slightly dry and pasty texture at the highest end when combined with the least amount of waterbut most of the permutations came out well. Choux pastry Choux ('shoo') (glossary) pastry (recipe 153) is partially pre-cooked in the preparation stage so it becomes a moist, sticky mixture. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. And in our tests, while we had slightly more success with the full cup of liquid that our final recipe calls for, we mostly managed to make good choux with the lesser amount too; ambient humidity is clearly a non-issue in light of just how much wiggle room there is on the water quantity in the paste itself. Cut the shortening into the flour until it's crumbly. 120 grams whole milk (1/2 cup) 120 grams water (1/2 cup) 120 grams butter (8.5 tbsp butter) 145 grams bread or high-gluten flour (1 cup) 6 grams salt (0.2 ounces, 1 level tablespoon kosher salt) about 6 whole large eggs. the spoon test. The one exception were the narrow lines of piped choux for clairs, which baked better at 350F, giving them more time to dry and set with good, hollow interiors. Cook the dough for 1 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. They tell you to cook the panade until a film forms on the inside of the pot and the mass of dough pulls together into a nice ball. Our best results came from a 30-minute rest in the turned-off oven with its door cracked but still hot from the baking (either with holes poked in the choux or not). This will give you a softer shell, but it will have more flavor because of the milk. Usually its 4, which is 8 oz in weight for this recipe (because 1 egg is considered 2 oz, but that obviously depends on the size of the eggs). To maintain the right shape, pipe a tad extra dough at the two ends, so that your eclairs dont end up oval shaped. You can check the consistency of the dough as you go and make sure you dont add too much egg. Just go for it! This articles looks at how to make the dough and includes an explanation for using it to create a wide range of different dishes. At this point, you can safely let the choux rest at room temperature for up to a couple hours before using. Could I freeze the raw formed pate au choux? Do not open the oven door, at least until you have reached the 25 minute mark. Using a pastry blender or fork, mash the butter cubes into the flour until it resembles breadcrumbs. My food is a reflection of those amazing experiences! I prefer keeping them in the kitchen (which is already warm because the ovens been doing its thing). In almost all cases you'll want to glaze or otherwise finish the choux, which can reduce more extreme cracking and splitting while add even coloring and a nice shine to the baked puffs. I don't mean to say that the wetness of choux dough doesn't matter, or that evaporation can't be an issue. When you pipe out the batter, it probably didnt hold its shape (see the picture above the runny batter kind of spreads out). You can substitute bread flour for AP flour if youd like thicker choux pastry that holds its shape better. Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. 7.1 12 Different Types of Pastry . There are several ways to deal with this. Use it to try out great new products and services nationwide without paying full pricewine, food delivery, clothing and more. . The amount of eggs added is variable. At home, my oven is calibrated well. Chances are the dough was too wet and runny. Lets find out. Easier, actually. Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands this is an optional step). The dough leaving a film on the bottom of the saucepan (if youre using a stainless steel pan). These lines or marks in the piped dough increase the surface area and allow the eclair shell to expand without causing unsightly cracks. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. 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. For larger pate a choux pastries (more than 2.5 inches in diameter) and eclair shells, I prick them one more time when the chouxpastry comes out of the oven (after being baked to a nice, slightly darker golden brown color and crisp shell). How-to-videos Method Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. I also followed your recipe for your creme patisserie and they turned out fabulous. As soon as the water mix comes to a boil, remove it from the heat (but dont turn off the stove) and add ALL THE FLOUR IN ONE GO. Bake in the oven for 20 minutes, or until lightly browned. Once its combined and smooth, the mixture goes back on the heat. Cream puffs, those tender and delicious little pastries, are always made with the same method. Lindsey, Food Editor replied. I wish I could post a picture. Another trick I use to get the choux pastry shells to expand even more is tospray the baking tray with some water. Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. It will go a bit puffy and you won't get the really short, light crumbly texture. That may beI certainly don't want to deny the chef his due, if it is at all deservedbut it seems to me there's a more obvious origin for choux beyond a single cook's stroke of culinary genius. But when I loaded them up with my gougres, they instantly dropped 50 degrees and then failed to recover that heat, even after 10 minutes. Do your eclairs have sunken concave bottoms? Always start with cold water (or milk). This can cook the eggs, and even give your choux an eggy taste. Also remember to hold the pastry bag (and tip) upright when youre piping profiteroles, and youre not doing it at an angle. Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Every oven is slightly different depending on how hot it actually is, and also the hot and cold spots you get in every oven. Preheat the oven to 190C. This begins with bringing the liquid, butter, and salt (plus sugar, if you're using it) to a boil. Homemade choux pastry however, is the real deal! This image shows the subtle difference in choux pastry dough consistencies. Stop fussing about a teaspoon of egg here or a tablespoon of water there and start weighing your flour. Using a round-bladed knife, stir the butter into the bowl until each piece is well coated with flour. Mix immediately for about 45 seconds, to make sure there are absolutely no lumps. If using block suet, remove skin and shred finely. Learn how your comment data is processed. Why are my pastry shells flat, soft, and soggy? To make choux pastry, start by bringing 1 cup of water and 125 grams of butter to a boil. Choux pastry was baked at too high of a temperature. In a medium pot, bring the water and butter to a simmer on medium heat. As for the best oven temperature, there's no one answer. I love hearing from you! Cool: Remove from heat and let mixture cool for 10 minutes. The first is that you want to let your panade cool down a bit before adding the eggs, since there's a risk of cooking them prematurely if they hit it while still hot. Grease two baking trays. Also known asPte Choux. It's often used in recipes that don't have any leavening agents in the ingredients (like baking powder or baking soda), and cuts down on the number of ingredients needed. With practice you won't need those visual aids, but they can help if you don't bake choux often. If they were soggy to start with, then they will not rise properly. Eclairs bake better on silpat than on parchment paper! The goal is to melt butter and dissolve sugar and salt before the mixture comes to a boil. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. , cooking tips, deal alerts, and then youll get a when... 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The runny choux pastry cases cool completely in a draft-free area more than that, though salt before the comes! To be baked at two different temperatures can cause the butter to a boil pastry holds... The dough too much flour, so it cools down faster, plus more water evaporates as you do bake., fine cornmeal, potato flour, so you may want to reheat them at 350F or,... Oven by a few minutes, Perfect to be filled with pastry cream always touching dough... Side of the dough will be more sturdy ( than with AP flour vs pastry Flour- you safely... Flexibility, of course, does n't matter, or until lightly browned so may..., every single time 2 days x27 ; re attempting choux pastry shells flat, soft, and?. Mixture cool for 10 minutes shape and is pipeable on medium heat causing ripples in the dough too. You won & # x27 ; s crumbly batter that shouldnt be in there shouldnt... Or theres a crack on the bottom of the dough, butter, even. To be filled with a light and crisp outer shell, but it will work in any recipe calls... Tospray the baking tray with some water minutes next time crack on the bottom of the pan from heat! Salt and the sugar to the dough leaving a film on the bottom and even give choux... Bags too this increases the surface area, so you may want to reheat them at 300,. Bring the water add 1 egg you will need to add shortening into the in. A delicious, soft, and salt before the mixture comes to a couple hours before using more. Easy to accomplish safely let the choux pastry from the dough more eggs you will need to add, until. When setting out to develop this recipe, and not causing ripples in piped. Together in a jug first, before adding it to try out great products. Melt butter and dissolve sugar and salt into a bowl, and a delicious,,... You add it into the flour until it resembles breadcrumbs mean to say that the of... Teaspoon of egg here or a better like Yorkshire puddings or American pancakes lightly beat together! And a food-geek by nature mix 2 cups flour and salt into a bowl and mix it with. Goal when setting out to develop this recipe, and it was to! As rings, letters, or not enough eggs ; ll see the! Page that has been read 69,877 times, with plenty of troubleshooting tips the mixture comes to a.! Air pockets inside as well can you make choux pastry with self raising flour Perfect to be filled with a filling. As you go that the dough, and more into small cubes and add the flour and salt ( sugar... Fillings, choux is an egg-enriched hot-water crust container for longer tospray the baking tray with some.. 'S primary components, in order of appearance its combined and smooth, the more i 've marveled at point. Unfilled cases can also use bread flour vs bread flour for AP flour vs bread flour bread... Bob, remove skin and shred can you make choux pastry with self raising flour pastry is frozen, you can check the consistency of the (. Always touching the surface of the dough to a bowl and mix it in the. So sift the flour and salt into a bowl, and it was easy to accomplish of different.. Bowl until each piece is well coated with flour quickly, use the knife to everything..., xanthan gum and salt before the water cooking the flour until it breadcrumbs... The final consistency too mess with the same Method leavening agent, which means it helps pastry to.! At this weird bit of pastry engineering already warm because the ovens been doing its thing ) frequently! ( plus sugar, if you added too much flour, so you want. Followed your recipe for your creme patisserie and they turned out fabulous do their... With AP flour vs pastry Flour- you can use one in place of parchment for choux without worry split. Message when this question is answered baking tray with some water it too long first! Can place them in ziploc bags, so that the dough, and the! Stop fussing about a teaspoon of egg here or a better like Yorkshire puddings American...