Autumn Wartman (Gr.11 GFESS), January 4, 2023

Choux paste has been enjoyed worldwide since its invention in 1540 and has become one of the cornerstones of French cuisine.  Choux paste can be piped into cream puffs, eclairs, crullers, and profiteroles. The mastermind behind the choux paste phenomenon was a man named Pantenelli.  He was a head chef in a restaurant in Italy, before moving to France.  In France, he created choux paste and it rapidly spread all over the country.  The word choux in French means cabbage, and Pantenelli named the pastry choux paste, which translates to cabbage paste. Of course, this is due to the shape of cream puffs and the resemblance to cabbage.

Choux paste is made with six simple ingredients, which all have a crucial role in the making of this famous pastry.  These ingredients are water, milk, shortening, salt, flour, and eggs.  The ingredients have remained the same for more than 480 years and are used in countless kitchens including The Pomegranate Restaurant at Greater Fort Erie Secondary School.

Each ingredient in choux paste serves a very important purpose. Milk gives the choux paste the golden color, due to its sugar and protein content. Additionally, water serves as a solvent and dispersing agent, while producing steam which effectively causes the expansion of the dough in the pastry. Shortening keeps the product moist while capturing the air bubbles within the pastry, which gives the pastry a significant light and airy form.  The minimal amount of salt enhances the flavor while strengthening the effect of gluten and overall shape. The flour helps with the formation of gluten when it mixes with the liquid. This structure ultimately helps with the capturing of the air and creates the cabbage shape to the product. Finally, the egg acts as a leavening agent; while the high-water content in the egg whites makes the choux paste softer, and easier to pipe.  The high-fat content of the egg yolk tenderizes the pastry and lightens the product.

Ingredients and Measurements

150ml                   water

150ml                   milk

115g                     shortening

pinch                     salt

500g                      flour

5                             eggs

Procedure:

1. Measure all your ingredients and keep them together in one place.  See Chef’s notes.
2. In a sauce pot over high heat, mix water, milk, shortening, and salt.  Continuously stir until the shortening is completely melted and the liquid has come to a boil.
3. Once the mixture has come to the boiling point, remove it from the heat immediately, and add in the flour.  Mix with the wooden spoon until fully combined into a dough.
4. Place the sauce pot back on the stove over medium heat and stir the dough mixture. 
5. As soon as you begin to feel a layer of film at the bottom of the pot, remove it from the heat.  See Chef’s notes.
6. Transfer the hot dough into an electric mixer.  Turn the mixer on to medium speed and allow the heat to escape the dough.  Once the bowl of the electric mixer is cool enough to touch, turn the mixer down to a lower speed.
7. Incorporate your eggs into the mixer one egg at a time, allowing the previous egg enough time to fully absorb into the dough. 
8. Once your choux paste is ready, transfer it into a piping bag with a medium star tip, then pipe it into the desired pastry shape.
9. Bake the choux paste in the oven at 400°F (200ºC) for the first 15 minutes.  Then, finish the baking by lowering your oven temperature to 375°F (190ºC) and baking the paste for another 5-8 minutes to achieve the desired colour. 

Chefs Notes

1. French term “mise en place” means “all in one place.” 

2. The film you will feel at the bottom of your pot as you cook the choux paste over the stove for the second time will feel slippery, like a wax coating.  To know when the film has appeared, lightly rub your wooden spoon on the bottom of your sauce pot and take the pot off heat as soon as you feel your spoon slipping on something slick and unlike metal.
3. Tools: Wooden spoon, heavy sauce pot, standup mixer with paddle attachment, piping bag, star tip, plastic spatula, parchment paper, baking sheet.  

            Thank you for your time and attention while reading this article.  Ever since I was a little girl, baking has been my passion.  I love baking and sharing my desserts with friends and family, and seeing how food brings people closer together.  It is truly an honor to share this recipe and knowledge with you, so you can make these desserts for your family and friends.  I strongly encourage you to make a reservation at the local GFESS Pomegranate Restaurant, where students like me can apply their newly learned skills and share their talent with the community.