Group members:
Gibran Nizamali
Keirel Flemming
La’Ronnique Hodge
Jafari Hughes
Allen Richardson
Myaniq Harris
Recipes:
Pastry Cream (Creme Patissiere) - Baked By An Introvert
Gougères (French Cheese Puffs) - A Baking Journey
[Link]
Helpful videos:
A Beginner's Guide to Choux Pastry
How to Pipe Choux Pastry
A Trick for Judging the Texture of Choux Pastry
How to Fill a Profiterole or Eclair In 2 Ways | Baking Mad
Choux Pastry (using steam as a raising agent)
How to Fill & Secure a Piping Bag
Bismarck Filling Tip | Pampered Chef
CHOUX PASTRIES TIMEPLAN
Practical date: Monday, 30th September 2024
KEY
● savoury recipe
○ sweet recipe
12:42 PM - 1:22 PM
*NB Savoury choux recipe uses a stand mixer, while the sweet choux is done by hand.
- All group members will wash their hands and put on aprons.
- Everyone will ensure that two ovens are preheated to 375° F and 350° F respectively.
- Myaniq will line both baking trays with parchment paper.
● Shirquan will measure out the butter, adding it to the saucepan.
● Gibran will measure out the water and salt, adding it to the saucepan.
● Jafari will measure out the flour and nutmeg, adding the nutmeg to the saucepan.
● Allen combines all of the measured water, butter, nutmeg and salt in the saucepan over a
medium/low heat until the butter is melted.
● Once it starts to simmer, Shirquan will remove the saucepan from the heat, drop in the
measured flour and stir with a stiff spatula.
● Gibran will place the saucepan back on the stove, on low heat, stirring for a few minutes to
dehydrate the dough. Once dehydrated, he will transfer the dough to the stand mixer bowl,
stirring on medium/low speed with the paddle attachment to cool down for the eggs.
● Jafari will crack the eggs into a small bowl, checking for any abnormalities and whisk them,
adding it to the dough slowly, one at a time.
● Allen will measure and add the grated cheese once the choux batter is ready, and stir until just
combined.
- Any used dishes will be washed.
○ Myaniq will measure out the butter, adding it to the saucepan.
○ La'Ronnique will measure out the water, adding it to the saucepan.
○ Keirel will measure the sugar and salt, adding it to the saucepan.
○ La'Ronnique will combine the ingredients in the saucepan together and bring to a boil.
○ Keirel will measure the flour, remove the saucepan from the heat, and add the flour, using a
spatula to form a dough, breaking any lumps. He will return the dough to the heat, constantly
stirring it to cook the dough.
○ Myaniq will remove the saucepan from the heat entirely, crack the eggs in a separate small
bowl, checking for abnormalities. She will then add them to the cooked dough one by one, until
the dough is smooth and shiny.
- Any used dishes will be washed.
1:22 PM - 1:52 PM
● Jafari will transfer the savoury dough with a spatula into a piping bag, fitted with the large
round piping tip.
● Shirquan will pipe the small mounds of dough on the prepared baking tray, evenly spaced
out.
● Gibran will place a little more grated cheese on top of each mound.
● Jafari will place the piped mounds into the 350° F preheated oven, baking for 20 minutes.
- Any used dishes will be washed.
○ La'Ronnique will transfer the sweet choux batter into a piping bag, with the tip cut off
○ Keirel will pipe 2 inch-wide choux on the lined baking tray, leaving space in between.
○ Myaniq will place the prepared Craquelin discs on top of each choux mound, pressing lightly
to make it stick.
○ La'Ronnique will place the tray in the 375° F preheated oven for around 30 minutes or until
puffed and golden brown.
1:52 PM - 2:25 PM
● After 20 minutes, Gibran will open the oven door for a few seconds, letting the steam out and
close it back for a few minutes until puffed and golden.
● Allen will remove the Gougères from the oven and let them cool.
○ Once 30 minutes pass, Keirel will turn off the oven and leave the oven door ajar for a few
minutes.
○ La'Ronnique will poke holes in the bottom of each pastry with the paring knife.
○ Myaniq will fill a piping bag with prepared custard and fill the choux pastries.
- Everyone will plate and garnish accordingly.
Ingredients
Unsalted Butter - Keirel
All purpose flour - Keirel
Kosher salt/Salt - Allen
Water - Allen
Granulated Sugar - La'Ronnique
Eggs (At least 6 eggs) - Shirquan
Heavy cream - Shirquan
Lemon extract (if unavailable, vanilla extract) - Myaniq
Lemons (at least 2) (for the zest and slices) - Shirquan
Whole milk - Myaniq
Grated Gruyère cheese (if not, grated mozzarella cheese) - Jafari
Nutmeg powder - La'Ronnique
Sour cream - Allen
Chives - Allen
SWEET RECIPE
INGREDIENTS
Choux pastry dough: (Doubled)
• 1 cup Water
• 6 tablespoons (86g) Unsalted Butter
• 2 teaspoons (10g) Sugar
• 1/2 teaspoon Salt
• 1 cup (128g) All-purpose Flour
• 4 Large Eggs
+ Pastry Cream (for filling)
INSTRUCTIONS
1. In a saucepan add water, butter, sugar and salt and bring it to a
boil over medium heat.
2. Remove from the heat and add flour into the mixture. Using a
spatula, mix until it forms a dough.
3. Return to heat and cook the dough for 2-3 minutes, constantly
stirring.
4. Take it off the heat and let the dough cool slightly before adding
the eggs.
5. Add the eggs in batches and stir until they’re smooth and shiny.
6. Transfer to a piping bag with no tip. Pipe 2-inch-wide choux onto
the prepared baking tray, leaving space in between them.
7. Top of each choux with prepared Craquelin discs, pressing down
lightly to make it stick.
8. Bake in the preheated oven (190°C/375°F) for about 30 mins or
until they’re golden brown and puffed.
9. Turn off the oven and let the tray cool in the oven with the door
ajar for 15-20 mins.
10. Poke a hole in the bottom of each cream puff and fill them with
prepared pastry cream. Enjoy! :)
SAVOURY RECIPE
INGREDIENTS
○ 125 ml (1/2 cup) Water - or half water, half milk
○ 60 g (1/4 cup) Unsalted Butter
○ 1/3 teaspoon Salt
○ 75 g (1/2 cup) All-Purpose Flour
○ 2 Eggs - medium size, at room temperature
○ 20 g (about 1/3 cup) Grated Mozzarella Cheese
○ 1 pinch (1/16 teaspoon) Nutmeg Powder
INSTRUCTIONS
1. Preheat your oven on 180'C/350'F and line a baking tray with parchment
paper.
2. Place the Water, Butter and Salt and Nutmeg in a saucepan. Heat until the
butter completely melts. When it starts to simmer, remove from the heat
and add the Flour.
3. Using a wooden spoon or stiff spatula, stir the mixture until it comes
together. Place back on the stove on low to medium heat and stir for a
couple of minutes to dehydrate the dough.
4. Transfer into the bowl of your mixer and stir on medium/low speed for
about 5 minutes to cool down the dough.
5. Slowly add the Eggs, stirring well until fully incorporated before adding
more. To know you have added enough eggs, dip a finger into the batter,
pull a little bit out and flip your finger facing up. The batter should slowly
fold back down on its own.
6. Add the Grated Mozzarella Cheese and stir until just mixed.
7. Place the Choux batter in a piping bag with a large round piping tip. Pipe
small mounds of batter on the tray, leaving a little bit of space in between
each Choux.
8. Optional: grate/add a little bit more cheese over each Choux.
9. Bake for 20 minutes without opening the oven door. Open the door for a
couple of seconds to let the steam out and close it straight back. Continue
to bake for another 5 to 10 minutes or until puffed and golden.
10. Leave to cool down and keep at room temperature until ready to
serve.
