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Perfect Choux

Perfect Choux



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Published by fmigoya
All you need to make perfect eclairs.
All you need to make perfect eclairs.

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Categories:Types, Recipes/Menus
Published by: fmigoya on Aug 10, 2011
Copyright:Attribution Non-commercial


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PATE A CHOUXYield: 40 éclairs approximatelyMetric (g) U.S. (lbs) %Final Yield: 2510 5.53 100.00%Ingredient Metric U.S. (lbs) %Cold water 800.00 1.76 31.87%Butter 375.00 0.83 14.94%Salt 15.00 0.03 0.60%Sugar 15.00 0.03 0.60%Milk powder 65.00 0.14 2.59%Cake flour, sifted 440.00 0.97 17.53%Eggs 800.00 1.76 31.87%Procedure1.
Combine the cold water, butter, salt, sugar and bring to a boil over high heat. Addthe milk powder and stir while boiling to dissolve.2.
Turn heat off, and dump the cake flower in one motion while stirring with arubber spatula. Turn heat back on to medium-low and continue to stir until themass comes together to form a ball and forms a skin at the base of the pot (about 2minutes for small batches, up to five for large batches).3.
Transfer the ball of dough onto a mixer and mix on medium-low speed using apaddle for about 1 minute. Cool off slightly. Add the eggs in four additions,cleaning the bowl after each addition with a rubber spatula.4.
Cool the batter/dough down in an ice bath.5.
Once cold, pour the batter into a piping bag, and then pipe it into a piping bagfitted with an 869 fluted tip (pipe the choux with the tip inside the batter; thismethod prevents air pockets from forming).6.
Set up three very flat half sheet pans lined with parchment paper. You will need astencil with straight lines that measure 33 cm long x the width of the piping tip(about 2 cm) and are 3 cm apart from each other. (Once baked the width of theéclair will be 3 to 3.5 cm approx and the length will be about 15.6 to 16 cm.)7.
Pipe in a straight line and coat on all sides with an even mist of vegetable oilspray (this is part of the success of an even éclair; it prevents the surface fromripping). Freeze. Once hardened, cut into 15cm long sticks. Freeze sticks to re-harden if necessary because they need to come off cleanly from the parchmentpaper and if they are slightly soft they may deform from handling.8.
Once hardened place all the éclairs on a very flat sheet pan lined with parchmentpaper in a 5 x 3 grid (15 per sheet tray).9.
Allow to thaw completely on the baking sheet pan before baking.

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