Recently, I saw a website with baking ratios which seemed very convenient.
I took the recipes for pate a choux from Chefs Michel Roux and SherryYard. Neither of the recipes followed the ratio from the chart, so I am baffled.
Also, the chart lists flour, liquid, egg, fat and sugar.
Isn't sugar classified as a liquid? Aren't eggs classified as liquid too? If so, why would there be an extra column for sugar and eggs?
The pate a choux ratio in the chart is
1 part flour 2 parts liquid 2 parts egg 1 part butter
Chef Roux's recipe is
125g milk 125g water 100g butter 150g flour 4 eggs
The chart states flour and butter are 1:1, the recipe has the amount of flour greater than the amount of butter which clearly is not 1:1. I won't question Chef Roux's recipe. I guess technically the 1 2 2 1 ratio might be ok but the result will not be as good as one would like?
This is confusing.
Do pastry chefs really bake with those ratios as the basic recipe and then improvise?
Is it safe to assume you learnt recipes from years of experience and not due to ratios.
Of course there are some basic ratios ex for mirepoix, vinaigrette, etc but these baking ratios don't add up.