Chpt 8 Choux pastry batter preparation

Sorry for the delay for this instalment on choux pastry! I have been busy with family, orders and classes. Glad to be able to get this done finally!
Most videos on making choux pastry batter is rather vague about how you cook the dough (or panade) and how to test the consistency of your batter. After countless experiments at home, I have tried to come up with a process that takes some guesswork out of the equation. I am sharing my recipe here although I don't usually recommend specific recipes in this KZbin channel of mine because I believe every baker has his or her own preferences. I am sharing my recipe because I need it to illustrate how I keep certain variables controllable, such as the amount of water lost in the process of cooking the dough.
I hope the tips I share in this video is helpful for you! Here is the ingredient list of the recipe I use. It is also found in my Deco Choux Pastries book. Stay tuned for the next video on how to pipe and bake your choux pastries!
Choux Pastry batter
Ingredients:
105-110g water (you may replace half with milk for a softer, richer pastry)
20g unsalted butter
20g olive oil (you may replace with butter or use oil only)
1/2 tsp salt
1 tsp sugar (optional)
60g bread flour, sifted (you may replace half or all with plain flour)
2 eggs, lightly beaten (Approximately 100g, you should use at least 92g or as much as needed to get the right consistency of batter)

[@nattitosandy4879]

Thank you for this video. I struggle with this at work sometimes

[@bakingwithphay9427]

You are welcome! I hope this tutorial is helpful!