La choux pastry 1, 2, 4, 8, 16 is a cooked dough obtained by incorporating eggs into a dough, called "Panade", composed of flour having undergone a pre-cooking operation in water and / or milk, salted, buttered.
The mnemonic term 1, 2, 4, 8,16 refers to the quantities of the ingredients 1 l water (or milk), 20 g of salt, 400 g butter, 800 g flour, 16 eggs.
The choux pastry dates back to the XNUMXth century. Its invention is attributed to an Italian pastry chef named Pantanelli, a member of the suite of Queen Catherine de Medici. His successor, Popelini, made a cake, the popelin, made from a dough dried on the fire ("hot dough"). It was in the XNUMXth century that it took the name of "choux pastry", after being perfected by Jean Avice, pastry chef from Talleyrand, and Antonin Carême.
The puff pastry systematically or salted does not contain sugar and can be flavored with nutmeg or grated cheese (gnocchi, dauphine potatoes, gougères, salted cabbage, etc.). Choux pastry ordinary or sweet is used in pastry making (cream puff, eclair, nun, Saint Honoré…).
|Level of difficulty: easy|
|Preparation time : 20 min|
|Rest time : -|
|Cooking time : 30 min|
|Total time : 50 min|
|Ingredients: for 3 kg of dough|
|1 liter of water (or milk)|
|20 g salt|
|400 g butter|
|800 g flour|
- Pour the water (or milk), salt and butter cut into small pieces in a saucepan. Bring to a boil.
- When it comes to a boil, remove from the heat.
- Quickly stir in the spatula the flour poured at one time.
- Work vigorously until a homogeneous mixture forms
- Return the pan to the heat and work with a wooden spoon until it comes completely free from the sides and bottom of the pan.
- Place in a large bowl and add the first egg.
- Work the whole thing vigorously with a spatula.
- Then add the second egg. Continue to work with a spatula.
- Continue to incorporate the eggs, one after the other.
- The finished dough should be soft, but hold in one block.