THE GENOISE SPONGE

 CHOUX PASTE 

Choux pastry. Choux pastry, or pâte à choux, is a light pastry dough used in many pastries. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

Ingredients:
Flour - 125gms
Unsalted Butter - 85gms
Water - 240ml
Eggs - 240ml
Salt - 1gms
Ammonium Carbonate – 1⁄2 gm

                     Choux Pastry Method:

1. Sift the flour together on a sheet of baking paper and reserve.
2. Heat the water, butter and salt to a full rolling boil.
3. Gradually add flour and then keep stirring the flour
continuously to avoid lumpy.
4. Cook until the mixture forms a mass and pulls away from the
sides of the pan, about 2 to 3 minutes.
5. Transfer the paste to a mixer bowl and let it cool.
6. Mix the eggs, 1 to 2 at a time, using the paddle attachment on
medium speed. After few eggs add, add the ammonium
carbonate and then add rest of the eggs.
7. Pipe the paste into the desired shape according to the
individual recipe.
8. Bake at 219°C for about 10 minutes and reduce the heat to
190°C for about 10 to 12 minutes.