Choux pastry is a very light pastry that is often filled with cream. Unlike other types of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair and profiterole. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking.[7]

Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry.[8] Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let the steam out. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.Source: http://en.wikipedia.org/wiki/Pastry

Flour – provides structure. A medium strength flour is ideal. This just means the flour contains medium levels of protein, such as our everyday use plain flour, although our recipe called for hard flour/bakers flour which I suppose strengthens the structure even further. Protein content plays an integral role to the structure of the choux pastry. As you can see from the recipe below, the flour is added to the boiled mixture of butter and water and negligible amounts of sugar and salt. The flour is cooked off to a shiny, smooth mass which leaves the sides of the pan, until it reaches a minimum of 80oC. This cooked floury combination is called the panada where the heat partially coagulates the proteins and gelatinises the starch in the flour, thus lending that structural wall of a baked choux pastry item.Eggs –   The bulk of the ever important protein comes from eggs. When the panada has cooled down below 50oC, whole eggs are beaten in and this motion incorporates air into the dough, which when baked, gives it volume and causes it to rise with the help of steam from the water content in the panada; hence the hollow puff. Eggs moisten, aerate and adds flavour to the overall pastry base. The eggs must be gradually incorporated (very critical step) into the dough otherwise it runs the risk of flopping in the oven. The gradual incorporation evenly distributes the films of egg albumen (the whites) which is like a elastic band i.e. it expands and contracts with the pressures of steam and air. Think of it as an invisible extendable wall like a balloon, only when the egg albumen is cooked i.e. coagulated, it holds its shape. That is why, opening the oven doors is a NO NO when baking the choux pastry as the drastic drop in temperature can cause this wall of egg albumen to collapse. In terms of quantity, eggs must be added in precise quantities; too much and the puffs risk collapsing resulting in a dense centre devoid of any cavity, because don’t forget eggs imparts moisture as well so the batter will be too soft to hold up the structure. Too little and the wall might be too tough and resist steam production, creating yet another low volume, misshapen product. Water/Whole Milk - provides moisture in the form of steam which aids in generating volume. Water as mentioned partially gelatinises and coagulates the flour starch and proteins respectively for main structure of baked puff.Fat - Butter is the recommended fat for choux pastry although substitution with margarines and other shortenings are possible but I think butter tastes the best still.Source: http://www.foodsze.com/2010/05/assessment-choux-pastry-for-profiteroles-eclairs.html

The Flour -For a tender crust pick a low protein flour. Pastry flour with a protein content of about 8 to 10% is ideal for pie crust. This positions it between all-purpose flour and cake flour. All purpose flour works fine for most pies. Cake flour alone lacks enough protein to form a workable, elastic dough. Cake flour is too high in starch, so it will not absorb enough water and produce a pasty enough dough. Bread flour because of its high protein content, will absorb water quickly and develop gluten in great amounts. This will make a dough that it's tough and elastic and sticky. Pastry flour and all-purpose flour have the proper balance of starch and protein. These flours have the desire amount of water absorption and gluten development to create a dough that is both flaky and tender. The Fat -Fat contributes to the flaky texture in pastry dough. The amount of fat and the way it is added to the ingredients will determine if the dough will turn out a flaky or mealy crust. Leaving the fat in pieces or chunks, rather than combining thoroughly, gives a dough s flaky texture. When the dough bakes the pieces of fat melt to create pockets or voids in the crust, generating flakes. The larger the fat pieces are the flakier the crust becomes. Butter, lard, and hydrogenated shortening like CRISCO may be used for a flaky crust. All of these fats are solid at room temperature, and hardens or solidify when cold. Of all the fats butter alone yield the most flavor, but it is difficult to handle because it has a lower melting point than shortening or lard. Grade A and AA butterscontain only 81% fat, 29% water. Butter creates the best flavor in pie crust but is difficult to work with. Do not use low quality butters or reduced fat brands since these contain more water and will produce a less tender crust. Lard produces the flakiest crust but processed lard can have a chemical aftertaste. If all possible it is best to use leaf lard. Lard is 100% fat and 0% water. Vegetable shortening are easy to work with and hold their shape better than all butter crusts, but lack richness in flavor. Fans of crispier crust use oil or melted butter, resulting in a mealy crust that bakes a fine textured, a crisp crust which tends to work well for custards and refrigerated pies. The Liquid -Liquid or water (most common) is the binding agent of your dry ingredients. Without liquids, the proteins in the flour can not connect to form the gluten structure necessary for binding the dough together. Your liquid can include fruit juices, sour cream, milk, eggs or liquor. Without water, gluten does not develop, which is needed to keep the pie crust from falling apart and becoming too crumbly. Acidity liquids like vinegar help weaken the gluten making the dough more pliable which allows for easier rolling. The Salt and Sugar -Salt and sugar are needed to enhance the flavor of your crust. Salt is vital to all baking and pastry endeavours. Salt just makes everything taste better. To every cup of flour add 1/4 teaspoon of salt.Salt counteracts bitterness so adding just a little can make the perception of sweetness. Salt adds flavor and dimension to baked goods. If your pie crust is flat and bland tasting, chances are you did not use salt in the dough. Sugar does a number of things in baked goods. It inhibits the development of gluten making a more tender crust. It is hygroscopic meaning it draws water to it. This helps to keep things moist and fresh. And sure, sugar makes the pie crust taste sweet.

Sources: http://www.everythingpies.com/ingredients-in-pie-crust-recipe.html#sthash.31BMAwKI.dpuf

Jenis adonan: dough

Ingredients: susu/air, lemak/butter, tepung, telur, air

Fungsi ingredients:

Tepung: membentuk struktur adonan menjadi dough

Telur: gives it volume and causes it to rise with the help of steam from the water content

in the panada

Susu/air: Water as mentioned partially gelatinises and coagulates the flour starch and

proteins respectively for main structure of baked puff

Lemak(butter): Fat contributes to the flaky texture in pastry dough

Pengovenan adalah suatu cara untuk mematangkan popover menggunakan oven. Pada

pembuatan popover dilakukan dua kali pemanggangan, yakni untuk mendapatkan

popover yang kering dan renyah, karena satu kali pengovenan saja popover belum benar-

benar kering sehingga popover perlu didiamkan sebentar setelah pengovenan pertama

untuk menghilangkan panas agar kering yang dihasilkan merata dan bisa dilanjutkan

pengovenan yang kedua.Pada pengovenan yang pertama dengan suhu 170°C-180°C

selama 30 menit, dan pengovenan ke dua dengan suhu 150°C-170°C selama 15 menit.