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Course Dessert Recipes
½cupunsalted buttercut into 8 pieces
½cup2% or whole milk
In a medium-sized pan, over medium-high heat bring the sugar, butter, water, milk and salt to just below a simmer. The surface of the liquid will start to wriggle and bubbles will form at the edges.
½ cup unsalted butter, ½ cup water, ½ cup 2% or whole milk, 2 teaspoons granulated sugar, ¼ teaspoon salt
Turn off the heat and add the flour to the pan, in a steady stream, and stir with a wooden spoon.
1 cup all-purpose flour
Continue to stir until a ball forms and starts to pull away from the pan.
Turn the heat back on to medium-high and continue to stir with the wooden spoon for 1 minute. Steam will be escaping.
Transfer the dough to a mixer fitted with a paddle attachment and turn the machine on low.
With the mixer running allow the dough to release the steam. Continue to stir on low for 5 minutes or until steam can no longer be seen rising from the bowl.
With the mixer running on low, add a single egg.
Allow the egg to become incorporated fully before adding the next egg.
Add all the eggs, one at a time to the batter.
4 large eggs
Once all the eggs are incorporated the dough is ready to be piped or scooped.
How to pipe or scoop choux paste
Line a baking sheet with a silicone baking sheet or parchment paper.
Fit a piping bag with your desired tip and fill the bag, ½ full with the dough.
Pipe rounds of dough about 3 inches in diameter and 1 ½ inches in heights.
To scoop the choux paste, first, dip the cookie scoop in water and then portion out the dough onto the pan.
Keep about 2 inches of space between the portions.
Baking Choux Pastry
Preheat the oven to 425.
Bake the choux pastry for 20 minutes or until the shells are starting to turn golden brown
Lower the heat of the oven to 375 and continue to bake for 5-10 minutes or until the shells are crisp and have a hollow sound when tapped. The cracks in the sides of the pastry should not be showing moisture bubbles.
brush the tops of the dough with milk or egg wash to give the shells an added crust
Don't spray the pan with pan spray or coat with butter because this will result in a spread out product instead of a well-risen product.
shells are done when they are crisp and have a hollow sound when tapped. The cracks in the sides of the pastry should not be showing moisture bubbles.