![[Ferrandi] Week 7: Pâte à Choux](https://www.sugarednspiced.com/wp-content/uploads/2012/12/R0047757.jpg)
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Following viennoiseries, we had a full week of pâte à choux, a light pastry dough for making éclairs, profiteroles, croquembouches, etc. Choux relies on steam trapped inside the dough to make it rise, and the technique used for making pâte à choux is designed to develop elasticity in the dough (to expand) while maximizing moisture (to generate steam when baking).
To make pâte à choux, melt salt, sugar, and butter in water, bring to a boil, remove from heat and add sifted flour. After mixing, add eggs little by little until dough is smooth and soft. Then, pipe batter using a pastry bag onto a lightly buttered baking sheet. Egg wash and streak with a fork.
Once the choux have reached their full size, slightly open the oven door for steam to escape and allow choux to dry properly.
After cooling, poke 2~3 holes at the bottom of each choux, then fill with pastry cream.
