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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Choux Dough

https://www.cuisinedaubery.com/recipe/choux-dough/

Gregory Doyen’s Choux Dough

A recipe by Gregory Doyen Saturday November 5, 2022
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 4.3
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A French Choux Dough that works for all types of recipes

FX (François-xavier)

About this recipe

We already saw several recipes of choux dough

They are all pretty much the same, but I find some better suited for different needs : Choux, Eclairs, etc...

Gregory Doyen’s Choux Dough

The recipe I show you today is Gregory Doyen's, a recipe I learned with him in professional class, held in Los Angeles

Gregory Doyen’s Choux DoughGregory Doyen’s Choux Dough

Source of the recipe

A recipe I found in the book "Sweet Concepts", by Gregory Doyen

Gregory Doyen’s Choux Dough


The recipe is on page 272

Gregory Doyen’s Choux Dough

In class with Gregory Doyen

I first heard about Doyen while reading professional magazines like "So Good", and then I got the opportunity to learn with him in a class held in Los Angeles. I really liked his creativity, techniques and precision

Gregory Doyen’s Choux DoughGregory Doyen’s Choux Dough

A top Pastry chef, who is internationally known. A great teacher too !

Gregory Doyen’s Choux Dough

Gregory Doyen’s Choux Dough

Print Recipe, with photos Print Recipe, no photos
Chef: Gregory Doyen Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Choux Dough,  Staples: Los Angeles
 4.3
Ingredients
  • For 45 puffs, 1.77" (or 1 49/64" or 4.5 cm) in diameter
    412 g (1 lbs 15 oz ) (Actual Weight)

  •   ⅓ Cup Milk (80 grams)
  •   ⅓ Cup Water (80 grams)
  •   ⅓ Cup Butter (80 grams)
  •   ½ teaspoon Sugar (3 grams)
  •   ½ teaspoon Salt (3 grams)
  •   ½ Cup Flour (85 grams)
  •   ⅓ Cup Eggs (140 grams)


  • For 90 puffs, 1.77" (or 1 49/64" or 4.5 cm) in diameter
    824 g (1 lbs 13 oz ) (Actual Weight)

  •   ¾ Cup Milk (160 grams)
  •   ⅔ Cup Water (160 grams)
  •   ⅔ Cup Butter (160 grams)
  •   1 teaspoon Sugar (6 grams)
  •   1 teaspoon Salt (6 grams)
  •   1 ¼ Cup Flour (170 grams)
  •   ⅔ Cup Eggs (280 grams)


  • For 30 puffs, 1.77" (or 1 49/64" or 4.5 cm) in diameter
    275 g ( 10 oz ) (Actual Weight)

  •   4 Tablespoons Milk (53.3 grams)
  •   4 Tablespoons Water (53.3 grams)
  •   4 Tablespoons Butter (53.3 grams)
  •   ½ teaspoon Sugar (2 grams)
  •   ½ teaspoon Salt (2 grams)
  •   ½ Cup Flour (56.6 grams)
  •   4 Tablespoons Eggs (93.3 grams)


  • For 20 puffs, 1.77" (or 1 49/64" or 4.5 cm) in diameter
    183 g ( 7 oz ) (Actual Weight)

  •   3 Tablespoons Milk (35.5 grams)
  •   3 Tablespoons Water (35.5 grams)
  •   3 Tablespoons Butter (35.5 grams)
  •   ½ teaspoon Sugar (1.3 grams)
  •   ½ teaspoon Salt (1.3 grams)
  •   ¼ Cup Flour (37.7 grams)
  •   2 Tablespoons Eggs (62.2 grams)

  • You will need...
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    Sifter for Baking
    Flour Sifter
    Polyglass Spatula
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Steps

    1. In a saucepan, pour in the Milk (⅓ Cup or 80 g), the Water (⅓ Cup or 80 g), the Sugar (½ teaspoon or 3 g), the Butter (⅓ Cup or 80 g) and the Salt (½ teaspoon or 3 g)

    2.  Cook on medium heat until the liquid starts to boil

    Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough

    Scanpan SaucepanCalphalon Nonstick Sauce Pan

    3.  For better results, sift the Flour

    4. Off the heat, add in the Flour (½ Cup or 85 g)

    Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough

    Sifter for BakingFlour Sifter Polyglass Spatula

    5. Remove from the heat and mix with a spatula, until the Flour has absorbed all the liquid and "forms a ball"

    Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough

    6. Then, Gregory Doyen recommends to wait 5 minutes for the mass to cool down slightly

    7.  If we don't wait, the hot dough could cook the Eggs !

    Gregory Doyen’s Choux Dough

    8. Beat the Eggs (⅓ Cup or 140 g) in a mixing bowl

    9. Pour in 1/3 of the Eggs, and stir vigorously. After a while, the eggs are absorbed

    10. Repeat this twice, with 1/3 of the eggs each time

    Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough Gregory Doyen’s Choux Dough

    11.  I showed you how to do this manually, but you may also use with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'

    Gregory Doyen’s Choux Dough

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    12. You are done ! The choux dough can now be used, piped as éclairs, doughs, etc...

    Gregory Doyen’s Choux Dough
    Result

    That's it!

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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