Choux Pastry: A Study of Challenges and Techniques for Successful Preparation

Many pastries are difficult to make due to long resting times and intricate decorations. However, even skilled bakers struggle to reach the level of choux, a golden-on-the-outside, hollow-on-the-inside pastry. Beyond its fluffy exterior and delicate fillings is a notoriously difficult process: one that can make or break your dessert. This study will evaluate the challenges that come with making this high risk, high reward pastry, including consistency, precise temperature control, and piping techniques.