How to bake Pate a Choux & Diplomat creme скачать в хорошем качестве

How to bake Pate a Choux & Diplomat creme

Pâte à Choux by ChefDodda The foundation of French pastry. Light, airy, and golden—the perfect vessel for Crème Pâtissière. Ingredients 125ml Water 125ml Whole Milk 110g Unsalted Butter (cubed) 5g Granulated Sugar 2g Salt 145g All-Purpose Flour (sifted) 4 to 5 Large Eggs (room temperature) Preparation The Base: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. The Panade: Once boiling, remove from heat. Add all the flour at once. Stir vigorously with a wooden spoon until a paste forms. The Cook: Return to medium heat. Stir constantly for 2–3 minutes to "dry out" the dough. It is ready when a thin film forms on the bottom of the pan and the dough pulls away into a smooth ball. The Cool: Transfer dough to a stand mixer or glass bowl. Mix for 2 minutes to let the steam escape and cool the dough slightly (below 60°C). The Eggs: Whisk eggs in a separate jug. Add eggs to the dough one splash at a time, mixing thoroughly after each addition. The Test: Stop adding eggs when the dough reaches a "V" stage: when you lift the spatula, the dough should fall slowly and leave a triangular shape hanging. The Bake: Pipe onto parchment paper. Bake at 200°C for 15 minutes, then lower to 170°C for another 15–20 minutes until deeply golden and firm. Do not open the oven door during baking. The Steam Release: Once out, poke a tiny hole in the side of each shell to let the internal steam escape. #ChefDodda #PateAChoux #FrenchPastry #BakingScience #PastryChef ChouxPastry DessertProject BakersOfInstagram HomemadePastry PastryArt ChefLife