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Preparing Choux Paste

Appears in
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
There are two stages to preparing the paste. First, water, butter and flour are combined, then eggs are beaten in. Water and butter are heated gently until the butter melts, then brought to the boil. If the mixture heats tool quickly and the water boils before the butter melts, liquid is lost by evaporation. Add the flour to the boiling liquid at once and stir immediately to form the cooked ball of paste, before you add the eggs.

  1. Heat the butter and water gently until the butter melts. Increase the heat to maximum and bring the mixture to a full rolling boil.

  2. Tip in all the flour, then remove from the heat and stir. A smooth paste will form which comes away from the pan in a clean ball. Allow to cool for about 15 minutes.

  3. Once the dough has become smooth, return it to the heat until it is dry and forms a ball. It should pull away from the side of the pan as you stir it.

  4. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.

  5. Continue beating until the paste is smooth and very glossy. The paste is now ready to use.

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