A French Choux Dough that works for all types of recipes
About this recipe
They are all pretty much the same, but I find some better suited for different needs : Choux, Eclairs, etc...
The recipe I show you today is Gregory Doyen's, a recipe I learned with him in professional class, held in Los Angeles
Source of the recipe
A recipe I found in the book "Sweet Concepts", by Gregory Doyen
The recipe is on page 272
In class with Gregory Doyen
I first heard about Doyen while reading professional magazines like "So Good", and then I got the opportunity to learn with him in a class held in Los Angeles. I really liked his creativity, techniques and precision
A top Pastry chef, who is internationally known. A great teacher too !
1. In a saucepan, pour in the Milk (⅓ Cup or 80 g), the Water (⅓ Cup or 80 g), the Sugar (½ teaspoon or 3 g), the Butter (⅓ Cup or 80 g) and the Salt (½ teaspoon or 3 g)
2. Cook on medium heat until the liquid starts to boil
3. For better results, sift the Flour
4. Off the heat, add in the Flour (½ Cup or 85 g)
5. Remove from the heat and mix with a spatula, until the Flour has absorbed all the liquid and "forms a ball"
6. Then, Gregory Doyen recommends to wait 5 minutes for the mass to cool down slightly
7. If we don't wait, the hot dough could cook the Eggs !
8. Beat the Eggs (⅓ Cup or 140 g) in a mixing bowl
9. Pour in 1/3 of the Eggs, and stir vigorously. After a while, the eggs are absorbed
10. Repeat this twice, with 1/3 of the eggs each time
11. I showed you how to do this manually, but you may also use with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'
12. You are done ! The choux dough can now be used, piped as éclairs, doughs, etc...