Prepare Choux Pastries

Course details

Module Objectives & Content:

Upon completion of the module participants will be able to:

•  Understand the elements required to produce basic choux pastry products.
•  List and describe the functionality of ingredients used in making choux pastry products.
•  Calculate choux paste recipe Baker’s Percentage.
•  Describe the ingredient pre conditioning requirements that apply to choux paste making methods.
•  Describe the basic mixing method and processing parameters for making choux pastry.
•  Apply the choux paste making method to produce a variety of choux pastry products.
•  Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specification.
•  Bake choux paste items in suitable hot oven with appropriate oven conditions (stream) to ensure a dry crisp product.
•  Remove and cool choux pastry cases prior to filing.
•  Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard.
•  Present finished items as per buffet or shop window display.
•  Evaluate baked and finished items following quality parameters.
•  Store baked items under suitable conditions.
•  Produce choux paste items and fillings following standard hygiene and food safety requirements for food production.

Practical Component:

Choux Pastry Mixing Methods:-

Boiled paste, Roux method.

Choux Pastry Products:

Éclairs, Cream puff, Choux petite four,

Paris Brest, St Honore.