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How to Make Choux Pastry : Tips from a Pastry Chef
%ah
gold hello my name is Corey slam
I am a chef and founder baking being inNew York City
and I'm gonna show you how to make surepastry so I have a pot here
and there's a water a pinch of salt apinch of sugar
and some butter a minute get this guygoing on the fire
and we're going to bring this up to aboil it's very important for it to boil
first before you at your next ingredientwhich is going to be some flour
so all the voters melted and as you cansee my liquid is boiling
so once that boils I'm going to dump theflower
olive the flour all at once into the potand you're gonna star
and you're gonna see that very quickly
this is going to become one big
ball doe so now what you're looking for
is you actually want to try out thedough so that
when you type them lines here bakingsheet
then it will
um be dry enough to create little
pops and some the
steam will create a big hollow center
in the middle to have your I'm heavierball
so I'm just gonna continue to like asix-match
and write our and
this step right here is actually calleddissociate
which in French means to
dry out got nice crust and its all
one unit and so
I think that this here is going to be
pretty good alright
disguise goes in here like that you seehow tall kinda fell out at once that's a
good sign
so what I'm gonna do now is take my handheld mixer
and turn on and it's just gonna makesense to help
I release all this team helpful to tryout more
and once it comes to a sort of like I
room temperature the neck and startadding my hands so it's been about five
minutes
and my might go is ready its
touchable it's not hot one anymore andwe're gonna start
on exit I wanted the time
what nixon probably a good idea to startof
slide exam
your face one of the tests is hoc test
which is if you pull out your paddle oryour you can see that kind of like
forms a little hook rate there you cansee the dough is sort of
it's falling over and it's staying likethat that's good
this is how to make sure case you knowi'm corey Slam from the baking being in
New York City
and happy munching om nom nom nom
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