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Old 04-26-2012, 01:03 PM   #1
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Choux Pastry

I've recently been learning to make choux pastry. I was wondering if anyone could tell me the actual scientific reason for cooking the flour at the start. What does it do, and why is it necessary? Why couldn't you just mix the batter using cold ingredients and cook it from there?

Thanks :)

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Old 04-26-2012, 02:02 PM   #2
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I've heard some explanations about drying the dough in the initial cooking that don't make much sense to me. I think the main reason is that choux pastry depends on eggs for the "puff," and the initial cooking drives the water into the flour, so that there's little free water to compete for space with the egg. Alternately, it may also exhaust the flour's ability to take up liquid internally, so that the egg can stay thoroughly integrated but still very wet, so that when it's baked, the steam can form to help cause the puff.

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When they came along to say
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You had said I was gamine
But we didn't mean the same thing i think
Broke my choux pastry heart
Guess life's, no picture post card
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Old 04-26-2012, 05:08 PM   #3
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A look at this thread - What is the effect on baking as more eggs are added, as in a cake made from scratch?
might help you understand how choux paste works.

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