How much should I beat choux pastry for optimal rising?
I attempted choux pastry eclairs for the first time. The pastry came together after only a few seconds in the saucepan, I allowed it to cool before adding eggs one at a time, and mixture looked at the right consistency and was able to pipe. Yet the dough didn't rise at all in oven. I wondered whether I didn't beat enough air into mixture, and is there a general length of time and speed of mixer for beating; as this has occasionally happened in my sponge baking?
Best Answer
You have gotten a fundamental principle of the choux pastry wrong.
The rising and airiness is not caused by beating air bubbles into the batter, unlike with sponge cake and similar, but by trapping steam in the well formed network of gluten and egg in the batter.
The cooking step is not meant to just have the flour-water-fat mix come together, but to have the starch in the flour starting to gelatinize, i.e. develop the properties that bind pudding or roux. So you have to keep cooking and stirring the lump of batter until a white film forms on the bottom of your pot (assuming you are using stainless steel or similar, not a non-stick coated one). Without that, your batter won't be able to trap the steam created during baking, which forms those large holes characteristic of choux pastry.
There is no need to stir vigorously when adding the eggs, add them one at a time and stir only to incorporate them. Do not beat your batter, you would be doing more harm than good.
Apart from that, follow the usual advice and don't open the oven door during baking and you should be fine. You can add some extra steam by splashing some water into the oven, but that's optional.
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How do you make sure choux pastry rises?
Steam helps with the rising, so I find that spraying the baking sheet with water prior to piping on the dough helps to achieve a better choux.Why should choux pastry be thoroughly beaten?
The huge amount of liquid in the choux paste evaporates to steam, expanding the egg protein, causing the rise in the puffs. Choux pastry must be baked well to ensure that the interior walls are dry. Even the slightest moisture will cause the shells to collapse when they are removed from the oven.Why is my choux pastry not rising?
Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. If they were soggy to start with, then they will not rise properly.Can you overwork choux pastry?
You want to develop the gluten so that you have light pastry, but you also don't want to overwork it, so when it comes away from the sides, you can stop beating. 6. Add the eggs one at a time. It may look like the mixture is separating, but stick with it and it will turn into a thick glossy paste.All About Choux! Cream Puff Recipe | Choux Pastry made easy! | Cupcake Jemma Channel
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