Ok so what we're going to do today is we're going to demonstrate how to pipe various forms of a Choux pastry and the different finishes that you can have for it. So we start with our metal sheet or baking plaque, we lightly spray that then what we'll do is we'll just brush or wipe off some of the excess grease, so with the choux paste that we have, just take that just take that in a plaque scoop out small amount not too much so you can still maintain control of the bag, ok so just into the bag like so push it to the end of the bag, little twist then just round with the scissors on the end of the bag off with the top, Choux buns very gently just pipe, stop and flick it off yeah, if you count 1, 2 and you should get the same size pretty much just 1, 2, if the count when you pipe then you should have pretty much the same size, so even if we do an éclair you go from right to left 1, 2, 3, 4, 5 stop, off and back up, in order to get the same size on say for example a berry brest you just tap the tray with a little bit of flour on a ring and use it as a guide.
Then again staying within the line right round and then when you finish come off the end there, there you have our pipe choux ready for the oven and we'll show you some different forms and finishing’s on these, so on the on the berry brest what we're going to do is going to put some grue nibs, we just sprinkle a little bit of a chocolate or grue paste, on the tops of the berry breasts just to give it a different finish, with the éclair we're going to use egg wash, so you just press those down make sure that flattens off, so again just lightly on, just pushing down those nipples or those pipe marks, ok so various finishes that you can have on these éclairs you can you can do the normal method of controlling the cracking, so you just fork over the éclair, so it creates grooves.
Another way is taking the choux and placing a piece of crumble disc on the top, this just butter, sugar, a little bit of demerara, some flour and a touch of salt, you can do it on any of the pastries that you have and you can colour it you can put any colour that you like into it without making it too you know fake in that sense, freeze it down as a sheet and then just cut it to the lengths roughly, should really use a pastry wheels here I'm just going for the with the knife right now, again if you got trim put it back together and just…look at that, just put it back together and re-roll it sorry, yeah freeze it back down again and you can go again and then you bake these as normal, obviously normally you wouldn't put all these different types and sizes of choux on the same tray, this is just for demonstrated purposes for now because they’d cook at different times.
Right these are now ready for the oven, 210 degrees to start and if you're using a normal deck or normal household oven if you're going to use a convection then we’d normally put it about 180 because you have to account for the fact the fans going ok and here we have the final finished Choux pastry cassettes in various forms ready to use for making it a petitionary you require.
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