This recipe results from folding eggs into a dough made up mostly of scalded and dried flour. Its origin goes back to the 16th century: it is attributed to Popelini, the cook of Queen Catherine de Medici. But it was not until the 17th century that Avice perfected it by diversifying the recipe and its uses.
Choux dough is characterized by three successive and essential steps:
Dehydration: the dough is dried over high heat so the flour turns into a starchy paste rich in gluten;
Rehydration: the addition of eggs enables to form a dough of medium consistency, that can be poured into a pastry bag;
Baking: the heat transforms the water contained in the dough into steam, which, as it tries to make its way out, will make the dough puff up. At the same time—thanks to the albumin in the eggs—the outer surface becomes impermeable. Baking continues and the product stops puffing up—coagulation is complete and the choux has taken on its definitive size and shape.
- Weigh and prepare all the ingredients.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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