Hi! Very welcome back to Le Gourmet TV. Today, we are going to be making choux pastry or a cream-puff pastry. It's more of a batter than a pastry, really. So, let's get started. On medium high heat, heavy bottom pot, and one-and-a-half cups water, half a teaspoon of salt and a half a cup of butter. And what we want to do is just bring this up to temperature, butter is melted and everything is mixed together.
Now if you are watching this video on one of our syndication partners, come on back to legourmet.tv to get the recipe, and if are on Le Gourmet TV, click just below the video and a new page will open with a 4x6 download-able recipe cart.
So our butter-water-salt mixture is now melted and incorporated, and I have got a couple of quarter of flour, all-purpose flour, and you just add it all at once, and start stirring it together. And you want to stir this until it forms a cohesive mass and it just becomes one ball. You are going to know that it's done when it starts to stick to the bottom of the pot and you see a little bit of a layer or a film of the flour mixture, coating the inside of the pot, making up way.
And you can just kind of see that's happening now. So we are done with the cooking process. We are going to go over to the other counter and add the eggs. Great! So we have got seven eggs, and what you want to do is take your dough at this point, and in a glass bowl, you just want to work it for about a minute, just to bring the temperature down, because again, you don't want to cook these eggs.
So you just kind of vigorously stir it, help it to cool down. So I think the temperature should be good at this point, and you want to add your eggs. I have got seven eggs here. Add them maybe one or two at a time, at the beginning, just beat them in. Once the first ones are in, add a couple more, and the last two.
So the starting point is seven eggs. You may need to add more and you are going to know that you have got it enough when you drag the wooden spoon through the middle, and it just starts to close in on itself. If it doesn't start to close in on itself, then it's too stiff and you want to add one egg at a time, even half an egg at a time, until you get it just right.
And you know, seven eggs is the starting point, seven eggs works for me, but you know in your area, if you are using large or extra large, may be you need to use less. So, that's it, choux pastry or a cream-puff pastry. You want to use this almost immediately and you can make cream puffs or éclairs with it. So, come on back for the next episode, and we will show you how to pipe them out and cook them. Thanks for stopping by!
Transcription by:
Scribe4you Transcription Services