If the dough is too stiff or pulls away too quickly, you need to add more eggs. https://confessionsofabakingqueen.com/how-to-make-choux-pastry Bake at 375°F. Tips To Make The Perfect Choux Pastry Dough: It is really important that you use a strong flour that is high in gluten like bread flour. This recipe does not use Xanthan or other gums. According to Gisslen [Professional Baking 4th ed. Great as cream puffs, profiterole or eclair. So with that theory covered, now back to the question of flour. Choux paste is leavened primarily with its own liquid content and held together with egg protein; unless you calibrate it very precisely a chemical leaven will cause unpredictable results and probably blowouts. Choux pastry is quite easy to make and makes a welcome addition to a gluten-free diet. The pate a choux can now be transferred to a piping bag for shaping and baking. It has the creamy white color of patent flour rather than the pure white of cake flour. If your choux pastry recipe doesn’t always work, then THIS foolproof perfect choux pastry guide is for you. Perfecting Choux Pastry: The Flour Variable (part 2) 24th May 2016. Plain flour, always plain. Unfilled pastries can be frozen for up to 2 months. Make sure all the butter is melted in that water and that the water is boiling. https://www.kingarthurbaking.com/blog/2018/06/12/pate-a-choux-perfected Pastries can be crisped back up in the oven if necessary after defrosting. It’s a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougères, French crullers and more. Can be piped or spooned. Pastry flour is used for pie … The batter should form a V shape that eventually breaks away from the batter in the bowl. La Duree and Aoki use cake flour, Chef Eddy uses a mix, Herme uses plain flour… https://www.seriouseats.com/recipes/2020/12/choux-pastry.html https://keto-casual.com/2019/11/22/keto-choux-pastry-recipe This pastry can be used for sweet or savoury. ]: "Pastry flour - Pastry flour is also a weak or low-gluten flour, but it is slightly stronger than cake flour. https://www.recipewinners.com/the-definitive-guide-to-making-choux-pastry Stir, stir vigorously until all the liquid is absorbed. And it is a question, because there’s no clear consensus on what to use. As soon as the butter is melted and the water is boiling, add the flour. Add the extra egg in a slow, steady stream to loosen the consistency.