Question

which type of flour is used in Choux Pastry?​

Answer 1

Explanation:

Using bread flour can produce pâte à choux that has a thicker shell, and will rise less than choux pastry made with AP flour. Bread flour does result in profiteroles and eclair shells that are more sturdy, and hold their shape better.

Answer 2

Answer:

houx that has a thicker shell, and will rise less than choux pastry made with AP flour.

Bread flour does result in profiteroles and eclair shells that are more sturdy, and hold their shape better. So for that reason I prefer using bread flour to make my eclairs.

Pastry flour has less gluten than AP flour. This will result in a lighter pastry case, that rises more. These are great if you want “lighter than air” profiteroles, or maybe if you want to combine it with craquelin. I don’t generally like using pastry flour for my filled choux pastry though – just my personal preference.

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