| CHOUX PASTRY
(4 of 5) |
Hospitality
and Catering |
|
 |
|
This uses the same method of gelatinisation of the starch as does choux paste, but when the flour is added the paste is used warm to mould pie shapes.
|
|
The moulding is done done by either:
|
|
- hand blocking around traditional wooden blocks, or
- by forming into tins which are hinged or blocked on a pie stamping machine which can be manual, semi or fully automatic.
|
| A metal dye is heated and the paste is pressed by the hot dye to form the shape of the pie tin, such as individual pork pies. |
|
|
|
|
