componentL2 · intermediateHistory unverifiedscratch: kitchen
Choux pastry
choux-classic · pastry · French
About
Water, butter, flour, and egg, cooked to a panade and baked into a hollow shell.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Home choux
- L2 Choux pastry · this page
- L3 Piping choux
- L4 Expert piped pâte à choux
Uses
- Choux panade 400 g
- Beaten egg 200 g
- Salt 1 g
- Sugar 5 g
Preparations used
Used in
- Expert piped pâte à choux plate dish
- Churro sticks dish
- Advanced Churro sticks dish
- Classic Churro sticks dish
- Éclair dish
- Service éclairs dish
- Profiteroles dish
- Advanced Profiteroles dish
- Classic Profiteroles dish
Similar in this layer
- Piping choux 0.94
- Home choux 0.94
- Expert piped pâte à choux 0.94
- Advanced genoise 0.46
- Classic genoise 0.46
- Churro dough 0.44
- Genoise 0.40
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 200.0 g Whole eggpath choux-classic → beaten-egg → whole-egg
- 198.5 g Waterpath choux-classic → choux-panade → water
- 99.3 g Unsalted butterpath choux-classic → choux-panade → unsalted-butter
- 99.3 g All-purpose wheat flourpath choux-classic → choux-panade → wheat-flour
- 5.0 g Sugarpath choux-classic → sugar
- 3.0 g Saltpath choux-classic → choux-panade → salt
- 1.0 g Saltpath choux-classic → salt