Choux Pastry perfection
Asked on 26 Nov 2020 by snametab4
I am trying to perfect choux pastry for a gougere. I tried Delia's recipe and it didn't work for me - the consistency was too runny. I am very curious as to the term 'strong plain flour'.
My understanding is that there is plain flour (low protein) and strong bread flour (high protein). The idea is if you use a flour like T55 french flour then your choux pastry will not be so chewy but if you use bread flour they will be but you can add more egg.
So could you explain what Delia means by her term 'strong plain flour" in terms of protein % and what the ratio of protein to egg should be? thanks
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Hello,
Cooking is a science but we’re more cooks than scientists, so this might not be exactly the answer you are looking for!
What I can tell you is…
Our strong plain white flour is 14.9g of protein per 100g and we use about 120g beaten egg to 60g flour.
Strong flour is ‘supposed’ to produce a sturdier, crisper choux but you’d have to make up two basic choux pastes (not cheese), one with strong plain flour and one with plain flour. Using the same proportions and conditions, to see if there is any difference.
Kind regards
Lindsey
Many thanks that is a great help and will try it.