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dough for eclairs and dough for cookies


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Hello everyone, I am still learning, so maybe this is a simple question...


For eclairs we use pate a choux dough which we make by mixing flour with (almost) boiling water/butter mix. Some recipes for gingerbread cookies also use something similar: we heat honey and butter, and maybe water to almost boiling temperature and add half of the flour. Then once this dough cools down to room temperature we add the other half of the flour.


My question is: are these different variations of the same technique, or the fact that we heat just half of the flour in the second case makes them different in principle? If I heat all flour for my gingerbread cookies, will this not work? Why do we need to add more flour to cooked dough? I am just trying to understand the process...




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