So then, after mixing the choux is ready to go. Preheat your oven to 425 degrees. Spoon the choux into the pastry bag of your choice, fitting it was a collar but no tip (so as to maximize choux outflow). Pipe it into the shape of your choice. Here I’m making short, stubby éclairs, which […]
READ ONDid I remember to say it’s pronounced like “shoe”? No matter. Making choux is a simple process, mostly just stirring. The traditional method is to simply use a wooden spoon, though a lot of people use food processors nowadays. Me, I can’t tell much of a difference between the methods, so I figure, why dirty […]
READ ONHere is a basic formula for choux: 4 ounces (½ cup) butter 8 ounces (1 cup) water ¼ teaspoon salt ¼ teaspoon sugar 5 ounces (1 cup) all-purpose flour 4 eggs
READ ON