以下是之前上学复习时做的有关总结，内容相对更加多一点，如果想看的话也可以看看：
Choux paste
600Ml water
5g sugar
3g salt
280g butter(cut into small cubes)
400g strong flour
12 eggs
yield: 1880g approx.
1.Put sugar,salt and butter cubes into water,and boiling it.
2.Add flour and stir it until it leaves the side of the pan,roasting process takes 30 seconds to 2 minutes.
3.Transfer the mixture in in the mixing bowl and add egg one by one while mixing.
The consistency of the mixture is depends on the product you make.The small choux paste product's consistency can be a little bit soft,the big choux paste products should made by the thick consistency mixture,otherwise the mixture will not have enough structure to support the weight and therefore a flat and spread end product is inevitable.
Use the egg to adjust the consistency of the mixture.
Use piping bag to make different products and baking the same size products in the same tray.
The baking temperature is 220-230 degrees,steam on at the begining.When the full risen and partially couloured up,turn down the temperature to 180 degrees and open the damper to let the products dry out.
If removed too early from oven or without being allowed to dry out they would collapse.
The big choux paste products should baking in the lower temperature than small one,if the products have nut or sugar on top,the baking temperature should turn down approximately 10 degrees to prevent them from buring,check and adjust the temperature while baking.
ECLAIRS
