Pâte à Choux

Production identity

Target finished yield

5 kg · approximately 100 portions at 50 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5 kg declared primary input → 5 kg finished target)

Total formula input

5 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 100 min total

Equipment

saucepan · mixer · piping bags · oven

U.S. major allergens intentionally present

Egg, Milk, Wheat

Additional sensitivity note

None listed.

Holding / service

Best baked close to use; unfilled shells may be dried/recrisped according to house standard.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Bring water, milk, butter, salt and sugar to a full boil so fat disperses and liquid temperature is uniform.

2. Add flour at once and stir vigorously; cook panade until it forms a cohesive mass and leaves a film on the pan.

3. Transfer to mixer and cool enough that eggs will not scramble. Add egg gradually, stopping at the documented ribbon/V-shape consistency rather than blindly using all egg.

4. Pipe uniformly by weight/diameter with enough spacing for steam expansion.

5. Bake with strong initial steam generation and complete drying; do not open the oven early and collapse the structure.

Working numbers

• Flour = 100 baker’s % relative to flour
• Liquid before egg = 250% of flour
• Egg is adjusted by panade moisture/consistency
• Finished raw paste target: 5 kg

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Smooth pipeable paste, strong hollow expansion, crisp dry shell and tender interior web; no collapsed wet center.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.