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Choux pastry (pâte à choux)

Choux pastry (pâte à choux)

Choux pastry is used for making profiteroles, eclairs and other small pastries.

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Last modified on: March 2nd 2019

For 400 g, you will need:

How long does it take?

PreparationCookingStart to finish
21 min.43 min.1 hour 4 min.
Preservation: Choux pastry cooked: several hours.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
3 min.
Choux pastry (pâte à choux) : Photo of step #1 Preheat oven to 220°C or 428°F.

whisk
Stage 2
5 min.
Choux pastry (pâte à choux) : Photo of step #2 Pour 70 ml milk and 70 ml water into a pan, add 70 g butter, 2 g fine (or table) salt and 5 g caster sugar.
Stage 3
7 min.
Choux pastry (pâte à choux) : Photo of step #3 Heat on medium heat until butter is completely melted.
Stage 4
1 min.
Choux pastry (pâte à choux) : Photo of step #4 Remove pan from heat, and 70 g flour.
Stage 5
2 min.
Choux pastry (pâte à choux) : Photo of step #5 Mix well with a spatula or a maryse, the choux dough will form a "ball".
Stage 6
1 min.
Choux pastry (pâte à choux) : Photo of step #6 Put pan on low heat, and stir dough for one minute to dry it.
Stage 7
2 min.
Choux pastry (pâte à choux) : Photo of step #7 Pour the dough in a bowl.
Stage 8
5 min.
Choux pastry (pâte à choux) : Photo of step #8 Pour beaten eggs step by step...
Stage 9
Choux pastry (pâte à choux) : Photo of step #9 ...and whisk to mix.
Stage 10
Choux pastry (pâte à choux) : Photo of step #10 Note:The more eggs you add, the more difficult the dough will be to mix. If you need to, you can use a spatula or a maryse instead of a whisk.
Stage 11
Choux pastry (pâte à choux) : Photo of step #11 Your choux pastry is ready.
Stage 12
3 min.
Choux pastry (pâte à choux) : Photo of step #12 Put a cooking parchment on a baking sheet.

Put choux pastry in a forcing bag.
Stage 13
5 min.
Choux pastry (pâte à choux) : Photo of step #13 Make choux with the forcing bag, in shape and size of your choice, here small round choux.

Don't forget that dough will rise and spread during cooking, so choux must not be too close together.
Stage 14
Choux pastry (pâte à choux) : Photo of step #14 If you're not easy with forcing bag, you may have unwanted small peaks on top of choux
Stage 15
Choux pastry (pâte à choux) : Photo of step #15 In this case, flat the peak using a teaspoon soaked in milk...
Stage 16
Choux pastry (pâte à choux) : Photo of step #16 ...to get a well rounded top.
Stage 17
Choux pastry (pâte à choux) : Photo of step #17 Other solution, use craquelin (sweet cracker dough) which give a real professional look.
Stage 18
30 min.
Choux pastry (pâte à choux) : Photo of step #18 Put il the oven for about 30 minutes.

Remove choux from the oven as soon as they are browned.

Note: Don't open the oven door during cooking, because the drop in temperature will make your choux collapse.

Leave to cool on a wire rack

Remarks

According to whether the choux pastry will be used for a sweet or savoury recipe, you can double the quantity of sugar or salt to accentuate the taste. For example: you want to make sweet cream puffs, make this recipe with 2 g salt and 5 g sugar, for salted cream puffs (with bechamel sauce for example) use 2 g sugar and 5 g salt.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 400 g : 1.29 €

Note : These prices are only approximate.

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Recipes which use this 5

Puits d'amour
Puits d'amour
Gougères
Gougères
Paris-Brest
Paris-Brest
Valay-Brest
Valay-Brest
Mini Mont-Blanc choux puffs
Mini Mont-Blanc choux puffs
Source: Home made, but after Gaston Lenôtre.
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