Pate a Choux – recipe for Eclairs and Religieuse, is taken from my lessons at Ferrandi. I need to access this recipe wherever I am or in whoever’s kitchen I’m in. It’s a base for a lot of patisserie in France, and is one which I must practice particularly that in French patisseries it’s made more than once a day.
Water (de l’eau), 250g
Salt (du sel), 5g
Sugar (du sucre), 5g
Butter cut in small pieces, (du beurre), 125g
Flour sifted(de la farine), 150g
Eggs beaten (des oeufs), 220g
Melt in water the salt, sugar and butter and bring to boil.
Remove from heat (flame) and add the sifted flour.
Mix well with a spatula until the mass removes from the sides of the casserole.
Pour (put) into bowl.
Add beaten eggs little by little until the dough is smooth and soft.
To pipe use a pastry bag with a pastry tip onto a lightly buttered baking sheet.
Egg wash and streak with a fork.
Bake at 180C/200C depending on the size of the pieces, vent open.
This recipe is from the student class recipe book, Anglo Pastry 2013, created by Chef Patissier, D. Averty of l’ecole FERRANDI . The recipe can be subject to change at the discretion of the Chef or any other Chef at any time. The success of this recipe depends on a number of factors such as the quality of ingredients, temperature and quality of appliances, temperature of the kitchen, skill of the student and/or patissiere and timing. This recipe does not include additional notes taken by miss pirisi at the time of making the recipe.