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

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

Gregory Doyen’s Choux Dough

A recipe by Gregory Doyen Saturday November 5, 2022
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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

● The initial recipe was first documented in a book l’Ouverture de cuisine, (published en 1604), by Belgian chef Lancelot de Casteau

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
 4.8
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)


  • With 2 Eggs
    294 g ( 10 oz ) (Actual Weight)

  •   ¼ Cup Milk (57.1 grams)
  •   ¼ Cup Water (57.1 grams)
  •   ¼ Cup Butter (57.1 grams)
  •   ½ teaspoon Sugar (2.1 grams)
  •   ½ teaspoon Salt (2.1 grams)
  •   ½ Cup Flour (60.7 grams)
  •   ¼ Cup Eggs (100 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
    #advertising, #affiliate, #Amazon
    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

    #advertising, #affiliate, #Amazon

    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 SifterPolyglass Spatula

    #advertising, #affiliate, #Amazon

    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

    #advertising, #affiliate, #Amazon

    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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    Don't forget to share your photos once you tried this recipe! HERE
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