Not sure what you mean by "methods of cookery," but choux pastry is baked for use in things such as eclairs and profiteroles. And yes, it is spelled with an "x."
Pate a choux or choux paste is used for making pastries such as eclairs or small balls of pastry which look like little cabbages (choux in french)
the advantages of making Choux Pastry at home are : It is Cheaper and they are fresher. Also very 'Yummy'the disadvantages : they may not com out right, may have a sour taste, or be the wrong size etc....
rectangular- eclairs round - religieuse ring shape - Paris- brest
Make choux paste. Pipe choux paste in tubular shapes on baking trays. Bake choux paste. Let choux paste set. Dip in chocolate. Cut open choux paste. Fill with cream or custard or whatever.
Pâté a choux
You are making a type of pastry used for choclate eclairs, profiteroles, croquembouche or Paris Brest. It must bake quickly in the oven, puffing up so that it is filled with air, but with the pastry setting crisp and firm so that it retains its shape when you take it from the oven. A strong flour has more gluten (the protein in wheat). Protein hardens when it is heated. If the choux is to be filled with custard or cream, for example, it is important that it is strong and dry so it doesn't turn wet and flabby. When you take choux buns from the oven pierce them immediately with a sharp knife or cut a small cross in the bottom before placing them on a rack to cool. This allows the steam to escape and also creates a hole through which to place the nozzle of the piping bag when you fill them. They can be quite brittle so you want to reduce the handling as far as possible. Don't fill them until the last possible moment before they are served.
the eggs are used in recipes because they have the nutation's to make the taste and to mix the flower and sugar.
Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. with the lumps of butter within the pastry, the same effect happens, but over a small localised areas. The effect is the same, but the rough puff doesn't rise quite as much, and finishes with a rough texture. It is, of course, much quicker to make. Use it when the pastry will not be on show, such as for the base of tarts and the like.
shortcrust pastry
No, pastry is a noun or an adjective, depending on how it is used. Noun: The pastry she brought to work was delicious. Adjective: She bought it at the pastry shop in Denver.
You can use a pastry cutter, knife and fork or pastry blender.