What You Need to Know
The dough undergoes partial gelatinization during panade preparation (flour cooked in water/butter), then achieves final structure when baked moisture converts to steam. Key compounds include hydrated wheat gluten and amylopectin networks. Named for cabbage-like shapes ('choux').
Versatile base for cream puffs, éclairs, and gougères. Success hinges on proper paste consistency (should form 'V' when lifted) and immediate baking while moist. Often double-baked for extra crispness in Parisian styles.
Key Parameters
Temperature
°C - °C
Time
25min (rotate at 15min)
15min - 35min
Equipment
Heavy-bottomed saucepanWooden spoonPiping bags with 1cm tipsSilpat/parchmentOven thermometer
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Starch gelatinization (60-70°C) concurrent with steam expansion (100°C+)