Pastry Dough (Pâte à Choux: Part 2)

Video Transcript

Okay so I'm going to transfer our pate a choux dough into our pastry bag and then we're going to immediately pipe it onto our parchment lined baking sheet and pop it into the oven. Now pate a choux rises from steam not from chemical leaveners. So it's really important that you get it into a hot oven. My oven is set at 425. I have a gas oven which tends to create a little more humidity than an electric oven so you want to adjust...know the quirks of your oven and adjust accordingly. Okay. So then we're going to begin doing our little circles. Now another trick: you put some pate a choux under your parchment, it's not going to move. Parchment will stay put. So you want to just go in a circle and come up. And these are the cream puff shapes. And you can also do éclairs, mini éclairs, which is just simply a straight line. So sometimes you also you get this little peak here, and that is definitely doing to burn in the oven because it's so small. So if you just kind of tap it down with your finger--you can wet your finger which will prevent it from sticking to the dough--you just kind of fold it over itself and it will not burn.  So I'm going to pop these in the oven, and they're going to cook for about 10 minutes, you want to check them again because every oven is different and make sure they're doing okay in there. It's really important not to open the oven for the first seven minutes of baking, because that's when the structure is going to set up and that's when the steam is really going to do its work. If you have a window in your oven and you can kind of peak on it that way, that's great. So lets get these into the oven. The cream puffs are going to cook a little bit longer than the éclairs just because they're a little bit taller, so again you just want to keep an eye on them. First seven minutes do not open the oven and after that its okay to check on them.

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