CHOUX PASTRY
With a little bit of knowledge and a few simple tips, you will be making perfect choux pastry in no time in your Thermomix … it really makes it easy!
TIPS
- Measure accurately: Baking is a science, so it’s important to measure your ingredients accurately using the Thermomix scales.
- Use high-quality ingredients: Opt for fresh ingredients, including eggs, flour, butter, and water. Quality ingredients can make a noticeable difference in the final outcome.
- Prepare your ingredients in advance: Before starting, ensure that all your ingredients are at room temperature, especially eggs and butter. This helps with proper incorporation and consistent results.
- Let the dough cool slightly: After cooking the dough, let it cool. This step ensures that the eggs, added in the next step, don’t scramble.
- Add eggs gradually: Incorporate the eggs one at a time, it’s essential for creating a smooth and glossy dough. Hold back the last, you may not need to all!
- Check for the right consistency: The choux pastry dough should have a thick, pipeable consistency. It should be smooth and shiny, but not too runny or too stiff. Test it by lifting the spoon or spatula—if the dough forms a V shape that slowly breaks off, it’s ready.
- Pipe the dough neatly: Transfer the dough to a piping bag fitted with an open star nozzle, ( I use a Wilton 6B). Pipe the dough onto a baking sheet a silicone mat. Keep the size and shape consistent for even baking.
- Avoid opening the oven door: While baking, avoid opening the oven door, as it can cause the pastries to collapse. Wait until they are almost done before checking on them.
- Cool the pastries properly: Once baked, remove the pastries from the oven and make a small slit in the bottom of each one to release any trapped steam. This helps keep them crisp. Let them cool completely on a wire rack before filling.
Fillings
Choux pastry is a versatile dough that can be filled with a variety of delicious fillings, either sweet or savoury. Some popular options include:
- Pastry Cream: Also known as crème pâtissière, this rich and creamy custard filling is a classic choice for choux pastries. Add various flavours like vanilla, chocolate, coffee, or fruit-infused variations.
- Whipped Cream: Light and fluffy whipped cream is another popular filling. You can add flavourings like vanilla extract or sweeten it with a bit of powdered sugar.
- Ganache: Made from a mixture of chocolate and cream, ganache creates a decadent and velvety filling. It can be flavoured with different types of chocolate, such as dark, milk, or white.
- Fruit Fillings: Choux pastries can be filled with fresh fruits or fruit compotes for a burst of flavour. Some popular choices include strawberries, raspberries, blueberries, or sliced peaches.
- Ice Cream: Choux pastry can be transformed into profiteroles or cream puffs by filling them with scoops of ice cream. This combination of warm pastry and cold ice cream is a delightful treat.
- Buttercream: Light and fluffy buttercream, either plain or flavoured with ingredients like chocolate, coffee, or fruit extracts, can be piped into choux pastries for a sweet filling.
- Nutella or Peanut Butter: If you’re a fan of chocolate-hazelnut spread or creamy peanut butter, they make indulgent fillings for choux pastries.
- Savoury Fillings: Choux pastry doesn’t have to be sweet. You can also fill it with savoury options like cheese, ham, chicken salad, or seafood mixtures for appetizers or hors d’oeuvres.
These are just a few ideas, but the possibilities for filling choux pastry are nearly endless. You can get creative and experiment with different flavors, textures, and combinations to suit your taste preferences.
Finishing
Choux pastries can be decorated in various ways to add visual appeal and enhance their presentation. Here are some common methods for decorating choux pastries:
- Dusting with icing Sugar: One simple and elegant way to decorate choux pastries is by dusting them with icing sugar. This adds a touch of sweetness and a beautiful white finish to the pastries.
- Glazing: You can glaze the top of choux pastries with a thin layer of icing or a flavoured syrup. This adds shine and a hint of sweetness to the pastries. For example, a chocolate glaze can be made in the Thermomix by melting chocolate and combining it with a little butter and icing sugar
- Chocolate Drizzle: Melted dark, milk or white chocolate can be drizzled over the top of choux pastries using a fork or a piping bag. This creates an attractive pattern and adds a delicious chocolate flavour.
- Whipped Cream or Buttercream Swirls: Pipe swirls or rosettes of whipped cream or flavored buttercream on top of the choux pastries. This not only adds visual appeal but also provides an extra creamy element.
- Fresh Fruits: Decorate choux pastries with fresh fruits that complement the filling. For example, place sliced strawberries, raspberries, or blueberries on top or around the pastries. This adds a pop of color and freshness.
- Nuts or Sprinkles: Chopped nuts, such as almonds, pistachios, or hazelnuts, can be sprinkled on top of choux pastries for added texture and flavour. Alternatively, you can use colourful sprinkles or edible glitter for a festive touch.
- Caramel or Toffee Drizzle: Drizzle caramel sauce or toffee sauce over the choux pastries to create a beautiful caramelized effect. This adds a rich and sweet taste to the pastries.
- Fondant or Icing Decorations: If you have advanced decorating skills, you can create intricate designs using fondant or icing. Roll out fondant and cut it into shapes or pipe decorative patterns with icing.
Use a wet topping to help stick loose decorations and sprinkles. Remember to be gentle when attaching decorations to choux pastries to avoid damaging the delicate pastry. Also, consider the stability of the decorations and choose lightweight options that won’t weigh down the pastries.
Remember, decorating choux pastries can be as simple or elaborate as you prefer. Choose decorations that complement the flavours and fillings of the pastries, the occasion and let your creativity shine.
Storing
To store choux pastry properly and maintain its freshness:
- Cool the Pastries: Allow the baked choux pastries to cool completely at room temperature. This helps prevent condensation and keeps them from becoming soggy when stored.
- Avoid Filling in Advance: If you’re planning to fill the choux pastries, it’s generally best to do so shortly before serving. Filled choux pastries tend to soften over time, so filling them in advance may result in a loss of texture.
- Store Unfilled Pastries: If you have unfilled choux pastries, store them in an airtight container at room temperature. Place a layer of parchment paper or wax paper between the layers of pastries to prevent sticking. They can typically be stored this way for up to 2 days.
- Freeze for Longer Storage: If you want to store choux pastries for a longer period, you can freeze them. Place the unfilled and completely cooled pastries in an airtight freezer-safe container or freezer bag. They can be frozen for up to 2 to 3 months.
- Thawing Frozen Pastries: When you’re ready to use the frozen choux pastries, remove them from the freezer and let them thaw at room temperature. Avoid defrosting them in the microwave, as it can affect their texture.
- Crisping Up: To restore the crispness of the choux pastries, you can preheat your oven to around 175°C. Place the thawed pastries on a baking sheet and warm them in the oven for a few minutes until they regain their crisp exterior. Be careful not to overheat them, as they can become dry.
Remember, filled choux pastries tend to have a shorter shelf life due to the moisture from the fillings. It’s best to consume them within a day or two for optimal taste and texture.
Enjoy your baking adventure!
CHOUX PASTRY
Thermomix makes light work of Choux. Once mastered you will be creating all sorts of wonderful delights!
Equipment
- TM5 or TM6
- Medium piping bag with open star nozzle (Wilton 6B or similar)
- 2 baking trays lined
- 1 Skewer to make a small hole in cooked choux
Ingredients
- 80 grams butter cut into small pieces
- 250 grams water
- pinch salt
- 200g plain flour
- 1 tsp baking powder
- 5 large eggs room temp
- icing sugar for dusting
Instructions
- Pre-heat oven to 180℃ (Fan). Line two baking trays, preferably with a silicone liner.
- Place butter, water and salt into Thermomix Bowl. Cook 3 mins/100℃/speed 1/ measuring cup off, simmering basket sitting on lid.
- Add flour and baking powder. Mix 1½ mins/speed 4 with measuring cup on – remove measuring cup after 10 seconds to release steam and heat.
- Remove lid. Scrape mix up the sides of the bowl (to help cool it quickly) and bring temperature down to at least 60℃.
- With the Thermomix running 3 mins/speed 5, gradually add 4 eggs. Check the mix towards the end of the cook time and add some or all of the 5th egg as needed. The mix should be smooth and shiny, but not too runny or too stiff. Test it by lifting the spoon or spatula—if the dough forms a V shape that slowly breaks off, it's ready.
- Transfer the mix into a piping bag and pipe your desired shape.
- For sweet choux sift on some icing sugar, for savoury gently brush on some egg wash.
- Place into pre heated oven and cook for 25 mins, DO NOT OPEN THE DOOR. Choux should be golden. Quickly remove and using a skewer, make a small hole to release steam and return to the oven for 3 – 4 mins. Remove and make another hole on the other side of your choux. Cool on a wire rack.
- Fill as desired.