How to Check if your Pâte à Choux is Ready 👨‍🍳✨
1:16
How to Check if your Pâte à Choux is Ready 👨‍🍳✨
1.6K views8 months ago
YouTubeICCA - Dubai & Abu Dhabi
How to Check if your Pâte à Choux is Ready 👨‍🍳✨ Getting the right consistency is the secret to light, airy éclairs and profiteroles. Chef Leo shares a simple professional trick: Add your eggs gradually — one third at a time. This gives you better control and prevents the mixture from becoming too runny. How do you know it’s ready? ✔ Smooth and glossy texture ✔ Holds its shape ✔ Falls slowly in a ribbon from the spatula Because in pastry, it’s not just about ingredients — it’s about understandi
1:16
How to Check if your Pâte à Choux is Ready 👨‍🍳✨ Getting the right consistency is the secret to light, airy éclairs and profiteroles. Chef Leo shares a simple professional trick: Add your eggs gradually — one third at a time. This gives you better control and prevents the mixture from becoming too runny. How do you know it’s ready? ✔ Smooth and glossy texture ✔ Holds its shape ✔ Falls slowly in a ribbon from the spatula Because in pastry, it’s not just about ingredients — it’s about understandi
1.3K views8 months ago
FacebookICCA Dubai
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Pastry Chef shows how to make Choux Pastry (Dough for Puffs, Eclairs, and more))
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How the Baking Method Impacts Pate a Choux Pate a Choux 3.5 oz (100g) water 3.5 oz (100g) milk 3.5 oz (100g) butter 1/2 tsp salt 1/2 tsp granulated sugar 1 c (140g) AP flour 4 large eggs (200g) 1. Preheat the oven to 375°F (190°C). 2. Bring the milk, water, butter, salt, and sugar to a boil. 3. Turn off the heat and add the flour all at once. Stir until the dough comes together. 4. Put the pot back on low heat, stirring constantly just until a film forms on the bottom of the pot. 5. Transfer the
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