Demo User Selection of materials for Choux pastry
Flour
The flour, along with the eggs, is responsible for producing structure to the products during baking as the protein in the flour coagulates and the starches gelatinise. Éclairs and choux buns show a large increase in volume during baking, therefore, sufficient flour strength is needed. For this reason a fairly strong flour is used such as a standard bread making flour with a protein content of 10.5-12%.
Eggs
Eggs are another structure forming ingredient because egg protein (albumen) will coagulate during baking providing rigidity to the product. Egg is also an aerating agent assisting with lift during baking. Good quality fresh or frozen eggs are required for optimum quality. Weak or watery egg will result in low volume with a dense soggy inside to the products.
Water
Sufficient water is required to bring about starch gelatinisation during the roux cooking stage as the starch needs to take up water before it can gelatinise. The gelatinised starch will then take up the liquid egg during the mixing stage.
Fat
White shortening or cake margarine may be used, this is boiled with
the water and gives the baked choux pastry short and tender eating
properties.
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