{"id":27809,"date":"2024-09-05T16:23:05","date_gmt":"2024-09-05T14:23:05","guid":{"rendered":"https:\/\/accessormix.com\/?p=27809"},"modified":"2024-09-05T20:38:05","modified_gmt":"2024-09-05T18:38:05","slug":"is-it-easy-to-make-choux-pastry-with-the-thermomix__trashed","status":"publish","type":"post","link":"https:\/\/accessormix.com\/en\/is-it-easy-to-make-choux-pastry-with-the-thermomix__trashed\/","title":{"rendered":"Is it easy to make choux pastry with the Thermomix?"},"content":{"rendered":"\n

Have you ever wondered how easy it is to make choux pastry with your Thermomix?\nIn this article, we’ll explore this question together and see how this appliance can simplify the preparation of this emblematic French pastry recipe.\nWhether you’re a novice or an expert in the kitchen, find out how to make perfect choux pastry with your Thermomix. <\/p>\n\n

\n\"Discover\n<\/figure>\n\n

It’s easy to make choux pastry with the Thermomix.\nSimply heat the water, butter, sugar and salt in the food processor, then add the flour to obtain a homogeneous dough.\nNext, the eggs are incorporated one by one to obtain a smooth texture.\nThe dough is then transferred to a piping bag and placed on a baking tray for baking.\nOnce the puffs are golden and puffed up, all that’s left to do is let them cool before garnishing them as desired.\nWith the Thermomix, making choux pastry is not only easy, it’s quick and easy too. <\/p>\n\n

\n\n\n\n\n\n\n\n
\ud83d\udc4d<\/td>\nEasy<\/td>\n<\/tr>\n
\ud83e\udd14<\/td>\nSome may find the technique tricky<\/td>\n<\/tr>\n
\u23f0<\/td>\nAverage preparation time<\/td>\n<\/tr>\n
\ud83d\udcb0<\/td>\nAffordable cost<\/td>\n<\/tr>\n
\ud83d\udc69\u200d\ud83c\udf73<\/td>\nRequires a little practice in the kitchen<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n

\ud83e\udd50 Choux pastry with Thermomix \ud83c\udf74<\/h4>\n\n
    \n\n
  • \ud83d\udc4d Advantages :
      \n
    • \ud83d\udd52 Speed: the Thermomix makes choux pastry in record time.<\/li>\n
    • \ud83d\udd25 Ease: thanks to the appliance’s precise instructions, the recipe is easy to follow.<\/li>\n
    • \ud83d\udcaf Perfect results: choux pastry is often made right the first time with the Thermomix.<\/li>\n <\/ul>

      \n <\/p><\/li>\n\n\n

    • \ud83d\udd52 Speed: the Thermomix makes choux pastry in record time.<\/li>\n\n\n
    • \ud83d\udd25 Ease: thanks to the appliance’s precise instructions, the recipe is easy to follow.<\/li>\n\n\n
    • \ud83d\udcaf Perfect results: choux pastry is often a success on the first try with the Thermomix.<\/li>\n\n\n
    • \ud83d\udc4e Drawbacks :
        \n
      • \u26a0\ufe0f Investment: the Thermomix is an expensive appliance to buy.<\/li>\n
      • \ud83e\udd37\u200d\u2642\ufe0f Learning: it may be necessary to take time to familiarize yourself with the device at first.<\/li>\n
      • \ud83e\udd44 Cleaning: the Thermomix requires regular maintenance to ensure it runs smoothly.<\/li>\n <\/ul>

        \n <\/p><\/li>\n\n\n

      • \u26a0\ufe0f Investment: the Thermomix is an expensive appliance to buy.<\/li>\n\n\n
      • \ud83e\udd37\u200d\u2642\ufe0f Learning: it may be necessary to take time to familiarize yourself with the device at first.<\/li>\n\n\n
      • \ud83e\udd44 Cleaning: the Thermomix requires regular maintenance to ensure it runs smoothly.<\/li>\n\n<\/ul>\n\n
          \n\n
        • \ud83d\udd52 Speed: the Thermomix makes choux pastry in record time.<\/li>\n\n\n
        • \ud83d\udd25 Ease: thanks to the appliance’s precise instructions, the recipe is easy to follow.<\/li>\n\n\n
        • \ud83d\udcaf Perfect results: choux pastry is often a success on the first try with the Thermomix.<\/li>\n\n<\/ul>\n\n
            \n\n
          • \u26a0\ufe0f Investment: the Thermomix is an expensive appliance to buy.<\/li>\n\n\n
          • \ud83e\udd37\u200d\u2642\ufe0f Learning: it may be necessary to take time to familiarize yourself with the device at first.<\/li>\n\n\n
          • \ud83e\udd44 Cleaning: the Thermomix requires regular maintenance to ensure it runs smoothly.<\/li>\n\n<\/ul>\n\n

            Preparing the choux pastry with the Thermomix<\/h2>\n\n
            \n\"discover\n<\/figure>\n\n

            Choux pastry<\/strong> is an essential base for many traditional French pastries, such as \u00e9clairs, cream puffs and goug\u00e8res.\nThe Thermomix greatly simplifies this often technical process.\nHere’s how to make choux pastry with this versatile appliance. <\/p>\n\n

            To begin, assemble the following ingredients<\/strong>:<\/p>\n\n

              \n\n
            • 150 g water<\/li>\n\n\n
            • 80 g butter<\/li>\n\n\n
            • 1 pinch salt<\/li>\n\n\n
            • 1 pinch sugar<\/li>\n\n\n
            • 120 g flour<\/li>\n\n\n
            • 3 to 4 eggs<\/li>\n\n<\/ul>\n\n

              Add the water, butter, salt and sugar to the Thermomix bowl<\/strong>.\nHeat the mixture at 100\u00b0C, speed 1 for 5 minutes. <\/p>\n\n

              Add the flour all at once and mix on speed 3 for 1 minute.\nThe result is a smooth dough that pulls away from the sides of the bowl. <\/p>\n\n

              Leave the dough to cool for about 10 minutes before adding the eggs one by one, mixing at speed 5<\/strong>.\nYou’ll know the dough is ready when it forms a smooth, satiny ribbon. <\/p>\n\n

              Transfer the choux pastry into a piping bag fitted with a smooth or fluted tip, depending on the shape you want for your pastries<\/strong>.<\/p>\n\n

              Finally, make small heaps or lines of dough on a baking sheet lined with baking paper.\nBake in a preheated oven at 180\u00b0C for 20 to 25 minutes, until golden and puffed. <\/p>\n\n

              Using the Thermomix, making choux pastry is not only easy<\/strong>, it’s quick and easy.<\/p>\n\n

              Ingredients<\/h3>\n\n

              Making choux pastry with the Thermomix<\/strong> is not only easy, it’s fast and foolproof.\nThanks to this multifunctional food processor, you can obtain a smooth, homogenous dough, ideal for making \u00e9clairs, choux or goug\u00e8res. <\/p>\n\n

                \n\n
              • 150 g water<\/li>\n\n\n
              • 80 g butter<\/li>\n\n\n
              • 1 pinch salt<\/li>\n\n\n
              • 10 g sugar<\/li>\n\n\n
              • 120 g flour<\/li>\n\n\n
              • 3 eggs<\/li>\n\n<\/ul>\n\n

                To begin, pour the water, butter, salt and sugar into the Thermomix<\/strong> bowl.\nHeat at 100\u00b0C, speed 2, for 5 minutes.\nThen add the flour all at once and mix at speed 3 to obtain a smooth dough. <\/p>\n\n

                Continue mixing at speed 3 for about 2 minutes to dry out the dough.\nLeave the dough to cool in the bowl for around ten minutes.\nOnce the dough has cooled, add the eggs one at a time, waiting for each egg to be fully incorporated before adding the next, still at speed 3. <\/p>\n\n

                When all the eggs have been incorporated, your choux pastry<\/strong> is ready.\nTransfer it to a piping bag and shape your choux or \u00e9clairs on a baking sheet.\nBake in a preheated oven at 180\u00b0C for approximately 25 to 30 minutes.\nBe careful not to open the oven door during baking, to prevent the choux from falling over. <\/p>\n\n

                Preparation steps<\/h3>\n\n

                Choux pastry<\/strong> is an essential base for many pastries.\nThe Thermomix<\/strong> makes it quick and easy to prepare, even for amateurs. <\/p>\n\n

                The precision of the Thermomix makes this delicate dough a success.\nIt mixes and heats the ingredients to the ideal temperature, guaranteeing an even, plump dough. <\/p>\n\n

                1. Preheat oven to 180\u00b0C.<\/p>\n\n

                2. In the Thermomix bowl, add 150 ml water, 80 g butter cut into pieces, and a pinch of salt.\nSet to 100\u00b0C, speed 4 for 5 minutes. <\/p>\n\n

                3. Once the butter has melted and mixed well, add 120 g of flour all at once.\nMix at speed 4 for 1 minute. <\/p>\n\n

                4. Leave the dough to cool for about 10 minutes.\nThis is important to prevent the eggs from cooking when added. <\/p>\n\n

                5. Add 4 eggs, one at a time, mixing on speed 4.\nMake sure each egg is well incorporated before adding the next. <\/p>\n\n

                6. Once the eggs have been incorporated, mix at speed 5 for 30 seconds to obtain a smooth, homogeneous paste.<\/p>\n\n

                7. Transfer the dough to a pastry bag fitted with a smooth tip.\nPlace small balls on a parchment-lined baking sheet. <\/p>\n\n

                8. Bake for 20-25 minutes, until golden and puffed.<\/p>\n\n

                9. Cool on a wire rack before garnishing as desired.<\/p>\n\n

                Useful tips<\/h3>\n\n

                Choux pastry<\/strong> is a staple of French pastry-making.\nWith the Thermomix, making this recipe is child’s play.\nThe machine mixes, bakes and blends the dough evenly and effortlessly. <\/p>\n\n

                To begin, preheat your oven to 180\u00b0C.\nMake sure you have the following ingredients: <\/p>\n\n

                  \n\n
                • 150 g water<\/li>\n\n\n
                • 80 g butter<\/li>\n\n\n
                • 1 pinch salt<\/li>\n\n\n
                • 10 g sugar<\/li>\n\n\n
                • 120 g flour<\/li>\n\n\n
                • 3 eggs<\/li>\n\n<\/ul>\n\n

                  In the Thermomix bowl, add the water, butter, sugar and salt.\nMix on speed 2 at 100\u00b0C for 5 minutes.\nOnce the mixture is smooth, add the flour all at once and blend for 1 minute at speed 3.\nLeave to cool for 10 minutes. <\/p>\n\n

                  On speed 5, add the eggs one by one to the dough.\nThis step is crucial to achieving a smooth, homogeneous consistency.\nEach egg must be completely incorporated before adding the next. <\/p>\n\n

                  Transfer the dough to a piping bag and shape your choux on a baking sheet lined with parchment paper.\nBake for 30 minutes, without opening the oven door, to prevent the choux from falling over. <\/p>\n\n

                  For puffy choux, be sure to dry the dough thoroughly after adding the flour, stirring constantly.\nThis prevents excess moisture. <\/p>\n\n

                  Choose a low-gluten flour for a lighter dough.\nThis will also make mixing easier and guarantee airier choux. <\/p>\n\n

                  Finally, do not open the oven door during cooking.\nThe steam created inside helps the puffs to expand and crisp up nicely. <\/p>\n\n

                  Baking and topping<\/h2>\n\n
                  \n\"discover\n<\/figure>\n\n

                  Making choux pastry<\/strong> with the Thermomix<\/strong> may seem intimidating, but in reality, this appliance greatly simplifies the process.\nThe first step is to heat the water, butter, sugar and salt in the Thermomix bowl.\nNext, the flour is added to form a homogeneous dough.\nMixing at high speed ensures a perfect texture. <\/p>\n\n

                  Once the dough is ready, it’s time to add the eggs.\nThis is also done in the Thermomix, ensuring a smooth, airy dough, ready to be shaped into choux or \u00e9clairs. <\/p>\n\n

                  Place the dough on a baking tray and bake at 200\u00b0C for approximately 15-20 minutes.\nBaking is crucial to ensure that the puffs are golden-brown and hollow inside.\nOnce baked, allow to cool completely before garnishing. <\/p>\n\n

                  When it comes to filling, the possibilities are endless.\nYou can opt for classic cr\u00e8me p\u00e2tissi\u00e8re, light chantilly or even chocolate ganache.\nUse a piping bag to fill the choux with your favorite filling. <\/p>\n\n

                  Be sure to seal the choux tightly to prevent the filling from escaping.\nFinally, don’t hesitate to decorate the top of the choux with powdered sugar, fondant or melted chocolate for an extra gourmet touch. <\/p>\n\n

                  Baking the choux pastry<\/h3>\n\n

                  Yes, it’s easy to make choux pastry with the Thermomix<\/strong>.\nThis device greatly simplifies preparation, guaranteeing smooth, homogenous dough.\nStart by preheating your oven to 180\u00b0C (th. 6), so that it’s ready to bake once you’ve finished the dough. <\/p>\n\n

                  Pour 150g water, 80g butter, a pinch of salt and a pinch of sugar into the Thermomix bowl.\nHeat to 100\u00b0C for 5 minutes on speed 1.\nWhen the mixture starts to boil, add 120 g flour all at once and mix on speed 4 for 1 minute. <\/p>\n\n

                  Let the mixture cool for a few minutes.\nThen, at speed 5, add the eggs one at a time (4 eggs), waiting until each one is well incorporated before adding the next.\nThe result is a smooth, glossy dough, ready for presentation. <\/p>\n\n

                  Fill a piping bag with the choux pastry and shape into choux or \u00e9clairs on a parchment-lined baking sheet.\nTake care to space each piece well, as they will swell as they bake. <\/p>\n\n

                  Place the baking tray halfway in the oven and bake for around 25 to 30 minutes, without opening the oven door, to allow the choux to puff up.\nWhen the puffs are golden brown, turn off the oven and leave them inside for a further 5 minutes to ensure they are completely dry. <\/p>\n\n

                  Once the choux have been baked and cooled, you can garnish them as you wish: with cr\u00e8me p\u00e2tissi\u00e8re, chantilly, or a diplomatic cream.\nWith the Thermomix, making perfect choux<\/strong> has never been so quick and easy. <\/p>\n\n

                  Cabbage filling<\/h3>\n\n

                  Making choux pastry<\/strong> with the Thermomix<\/strong> is a much simpler task thanks to this multifunction food processor.\nThe main advantage lies in its ability to mix ingredients evenly and maintain a precise temperature for perfect dough. Here’s how it works:<\/p>\n\n

                    \n\n
                  • Place the butter, water, milk, salt and sugar in the Thermomix bowl.<\/li>\n\n\n
                  • Program your Thermomix at 100\u00b0C, speed 2 for 5 minutes.<\/li>\n\n\n
                  • Then add the flour all at once, and mix for 1 minute on speed 3.<\/li>\n\n\n
                  • Leave the mixture to cool for about 10 minutes, then add the eggs one by one, mixing at speed 4.<\/li>\n\n<\/ul>\n\n

                    Once the dough is smooth and homogenous, transfer it to a piping bag to form the choux.\nPreheat the oven to 180\u00b0C and bake for 25 minutes, without opening the oven door to prevent the choux from falling over. <\/p>\n\n

                    Make sure your choux are golden brown and puffed up before removing from the oven.\nAllow them to cool completely on a wire rack before topping<\/strong>.\nTo check doneness, the puffs should be light and hollow inside. <\/p>\n\n

                    The choice of filling<\/strong> depends on your preferences.\nHere are some popular ideas: <\/p>\n\n

                      \n\n
                    • Cr\u00e8me p\u00e2tissi\u00e8re<\/strong>: One of the most classic fillings.\nMade with milk, sugar, eggs and cornstarch. <\/li>\n\n\n
                    • Cr\u00e8me chantilly<\/strong>: For a light, airy option.\nSimply whip fresh cream with a little sugar until you reach the desired consistency. <\/li>\n\n\n
                    • Chocolate cream<\/strong>: Mix melted chocolate with a custard base for a rich, creamy taste.<\/li>\n\n\n
                    • Ice cream<\/strong>: For a refreshing treat, use a piping bag to inject ice cream inside the cooled choux.<\/li>\n\n<\/ul>\n\n

                      To fill the puffs, use a pastry bag filled with your chosen filling to generously pipe a small hole in the bottom of each puff.<\/p>\n\n

                      Recipe variations<\/h3>\n\n

                      Making choux pastry<\/strong> with the Thermomix<\/strong> is surprisingly quick and easy.\nThis food processor simplifies the process by automating some crucial steps.\nHere’s how to make this essential pastry for \u00e9clairs, cream puffs and goug\u00e8res. <\/p>\n\n

                      Start by adding water<\/strong>, butter<\/strong> and a pinch of salt<\/strong> to the Thermomix bowl.\nProgram at 100\u00b0C for 5 minutes, speed 2, to melt the butter and heat the water. <\/p>\n\n

                      Then add the flour<\/strong>.\nMix on speed 4 for 1 minute.\nLeave to cool for a few minutes before adding the eggs<\/strong> one by one, mixing well between each addition at speed 5. <\/p>\n\n

                      Your choux pastry is ready when smooth and homogenous.\nPipe it into a pastry bag and shape your choux or \u00e9clairs on a baking sheet lined with parchment paper. <\/p>\n\n

                      Preheat oven to 200\u00b0C.\nBake the choux for 20-25 minutes, until golden and puffed.\nAvoid opening the oven door during baking to prevent the dough from falling out. <\/p>\n\n

                      Once baked, allow to cool before garnishing.\nChoux pastries can be filled with cr\u00e8me p\u00e2tissi\u00e8re<\/strong>, whipped cream<\/strong> or even savoury preparations such as salmon mousse. <\/p>\n\n

                        \n\n
                      • \u00c9clairs<\/strong>: Use the same choux pastry to form elongated sticks.\nFill with cr\u00e8me p\u00e2tissi\u00e8re and top with chocolate icing. <\/li>\n\n\n
                      • Goug\u00e8res<\/strong>: Add grated cheese<\/strong> to the dough for a savory version ideal for aperitifs.<\/li>\n\n\n
                      • Paris-Brest<\/strong>: Shape choux pastry into a crown and top with praline for an exceptional traditional French dessert.<\/li>\n\n<\/ul>\n\n
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