Description
A steam-leavened dough that expands dramatically when baked, forming hollow interiors ideal for fillings.
Technical
High moisture content (24-28% water by weight) creates steam during baking, while gelatinized wheat starch (60-70°C) and coagulated egg proteins (60-65°C) provide structural support. The Maillard reaction (140-165°C) develops color and flavor.
Culinary Significance
Essential for creating light, airy pastries with crisp exteriors that can hold creams or savory fillings without collapsing.
Science
Primary Reaction
Steam expansion with simultaneous protein coagulation and starch gelatinization
Parameters
Temperature
200°C optimal
190°C to 220°C range
Time
20-25 minutes
15 minutes – 30 minutes
Equipment
Heavy-gauge baking sheetParchment paperPastry bag with star or round tip