BakeTips
Use a Sturdy Spatula
19 Feb 2023 - BakeClub Team
When making choux pastry you not only need to be able to scrap and ‘squash’ the thick batter to remove any lumps but also beat it vigorously so the eggs will be absorbed efficiently. Traditionally a wooden spoon is used when making choux pastry but, believe me, a sturdy silicone spatula or spoonula (a spatula with a shallow spoon-like shape), will be the best choice to do all of these tasks well. I promise it will become your best friend when making this type of pastry.
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