Hi,

what's the right flour to use to make choux pastry, in particular very puffy beignet? I found very divergent opinions on this subject: most people advice to use cake flour, while others recommend to use bread flour.

I can't explain myself how using a high gluten flour can change the result: don't the proteins denature during the initial gelatinization? How can they still form gluten after that?

Yet the only time that I obtained well made beignet I used strong bread flour, so... either it was a case or there must be some scientific explanation of the processes happening during the initial gelatinization.

Thanks,

  Nico