But before you pipe the dough onto the parchment paper, moisten it with water. Unfold it again and lay it out flat. Technique: How to pipe choux pastry Choux pastry can either be spooned or piped onto a baking paper-lined oven tray for baking, depending on the desired result. Next, put the dough into a piping bag and pipe it onto a parchment-lined baking sheet. Finally, bake the choux at 450° Fahrenheit for 10 minutes, then lower the temperature to 375° Fahrenheit and bake for 10 more minutes. If baking, make sure to pipe onto a parchment paper-lined baking sheet about 2 inches apart. Choux Pastry Step-by-Step. Star is used for Paris-breast and churros. If the choux pastry is thin and runny: A thin mixture means that you have added too … Put the butter and water into a heavy-based pan. Keep the tip upright and pipe out smooth mounds (piping tip touching the dough surface while you pipe). Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets, the list goes on. By The reasoning behind this is that the higher temp. He places the shoe paste in a pastry bag and pipes it onto parchment paper to make different sized eclairs and cream puffs. Baking the pastry dough. And it makes a huge difference in (1) how much the pastry puffs up and (2) how delicious the pastry tastes. Choux pastry or Pâte à Choux is a French pastry made of eggs, butter and flour. Use your finger after dipped in water to pat down any “tails” left on the pastry after piping. Learn all about its ingredients, fillings, tips and how to pipe with this easy choux pastry recipe. First at a higher temperature for a few minutes, and then finish off at a lower temperature. To make the choux buns, place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. Thick and smooth choux pastry: After you have added the eggs, the choux pastry should be thick and smooth; it should be thick enough so that you can pipe it through a large nozzle. Many recipes call for choux pastry to be baked at two different temperatures. For tips on how to make éclairs with choux pastry, read on! Pipe choux pastry mounds on the silpat (about 2 inches in diameter). After that, increase the heat to gas mark 7, 425°F … Round is typically used for profiteroles, cream puffs, and eclairs. Bake the pastries on parchment paper, the BEST nonstick surface for this choux pastry dough. Sift the flour and salt together onto the paper. Fold a large piece of greaseproof paper in half. Heat gently, stirring all the time, until the butter has melted. Emeril Lagasse continues to prepare savory Pate au Choux or shoe paste.