I've always cooked my choux using the traditional method (stove top & pan) and thought I would see how it went in the TMX.
The recipe I use matched the Aussie cookbook for the ingredients: exactly the same proportions (250g water + pinch salt + 100g butter + 150g PF + 4 eggs)
I did a few thing differently when preparing the choux pastry:
- Preheat oven to
220C- Place water, salt and butter into TM bowl and cook for
6mn at 100C on speed 2- MC off- the main thing is to keep an eye on when the water & butter will come to boiling point.
- Add the flour and mix for
40s on speed 4- the pastry need to form a ball.
- Let dough cool down a bit- 5mn is enough
- Add eggs to the mixture by dropping one egg at a time onto rotating blades for 40s or more on speed 5- until you end up with a nice glossy ball. If you use large eggs you may only need 3 eggs:
keep an eye on how the dough is "absorbing" each egg.
-
Let dough cool down a little before spooning on a tray lined with baking paper. For "perfect" choux pipe the mix! You should end up with 15 middle size choux.
- Bake in preheated oven for 5mn, then lower down the temperature to 200C and cook for another 25mn.
DO NOT open the oven door or choux may not rise properly. The only time I open the oven door is a few minutes before the end when I lower the oven temperature to 180C and stick a spoon in to maintain the door slightly open (this allows the choux to finish cooking without deflating). I leave the choux in the oven even after it's turned off so that they finish "drying". Choux should be golden and "crisp" all over and completely cool before you fill them. I guess the cooking time depends on what type of oven you use.
I fill my choux with cold creme patissiere to which I've added rhum or grand-marnier. Then I make a toffee that I drizzle on the choux just before serving (that's the way I used to purchase them when I was living in France).
Sorry I haven't got a photo to add: my boys jumped on the final product
