Choux pastry is a versatile and crisp pastry that can be shaped, filled, and coated with various toppings. The document outlines the principles for making choux pastry, including ingredient preparation, mixing methods, and baking conditions to achieve the desired texture. It also identifies common faults in choux pastry production, such as sogginess, heaviness, lack of crispness, and shrinkage, along with their causes.

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