pastry is a food made from flour, fat, and water that is mixed together, rolled flat, and baked in the oven

1. BAKERY AND CONFECTIONARY
CHOUX PASTRY

2. CHOUX PASTRY:
 Choux pastry is a hollow shell which is crisp while
eating.
 It can be piped in different shapes and filled with cream,
custard and coated with melted chocolate, glace or
fondant icing and also with nuts.

4. PRINCIPLES:
 Collect the quality of raw material.
 Weigh the ingredients accurately.
 Take thick bottom bowl and heat the water and fat. Don’t
allow to boil.
 Sift the flour twice. While sifting, the small air cells are
incorporated and it helps rise the pastry when baking.
 Beat the egg just before mixing with the mixture and add
gradually with continuing beating.
 Maintain the correct consistency.

5.  The tray should be greased and dusted with flour or use
butter paper.
 Pipe this as to the required sizes.
 Bake at the high temperature till it reaches the optimum
rise and then reduce the temperature.
 Allow the
 Bake till the structure is set of firm and the shell becomes
crisp.
 Don’t shake the tray during baking. If it happens the
shell will becomes flat.
 It can be stored for one week.

6. FAULTS:
Soggy:
 Too much egg
 Improper heating of water
 Less quality of flour
 Loe making temoerature
Heavy:
 Too much of fat
 Overheating of water
 Too strong flour
 Less quality of egg

7.  Not enough beating
 Egg added when mixture is too hot
 Too low baking temperature
Not crisp:
 Too much liquid
 Improper cooking
 Low baking temperature
 Uneven baking time

8. Shrinkage:
 Very strong flour
 Too much water
 Too much egg used
 Butter too loose
 Shake the tray or oven during baking
 Too high temperature