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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
03-16-2008, 05:13 PM
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 Chocolate Eclairs / A Choux Pastry Question Hi, Was planning to make some chocolate eclairs for my Dad and thought I'd put the pastry flour I have in my pantry to good use. However looking at recipes online (I haven't made choux pastry since I was a teenager) it all indicates either regular flour or bread flour. Why is this? I thought pastry/cake flour would help make it extra light and airy? I have regular flour, pizza/bread flour and pastry flour. I like experimenting! Any info and/or recipes would be appreciated  thanks. Narelle.      |
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#2
03-16-2008, 08:09 PM
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| With choux paste you want something that has a definite structure since it's basically going to be hollow on the inside. Regular and Bread flour helps with this. That doesn't mean you can't make choux paste with a lower protein pastry flour, it just won't be quite the same.
__________________ "If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender |
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