What You Need to Know
High moisture content (24-28% water by weight) creates steam during baking, while gelatinized wheat starch (60-70°C) and coagulated egg proteins (60-65°C) provide structural support. The Maillard reaction (140-165°C) develops color and flavor.
Essential for creating light, airy pastries with crisp exteriors that can hold creams or savory fillings without collapsing.
Key Parameters
Temperature
200°C
190°C - 220°C
Time
20-25 minutes
15 minutes - 30 minutes
Equipment
Heavy-gauge baking sheetParchment paperPastry bag with star or round tipStand mixer
Steps
- 1.
Éclairs (France): Creates elongated cavities for pastry cream filling
- 2.
Gougères (Burgundy): Cheese-infused dough puffs for savory applications
The Science
Primary Reaction
Steam expansion with simultaneous protein coagulation and starch gelatinization