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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.

414,964 3.8/5

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Last modified on: June 5th 2014

For 390 g, you will need:

How long does it take?

PreparationCookingStart to finish
17 min.26 min.43 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

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

Pour 70 ml milk and 70 ml water into a pan, add 60 g butter, 2 g fine (or table) salt and 5 g caster sugar. Heat on medium heat until butter is completely melted.
5 min.
2 Choux pastry (pâte à choux) : Photo of step #2Remove pan from heat, and 70 g flour. 1 min.
3 Choux pastry (pâte à choux) : Photo of step #3Mix well with a spatula or a maryse, the choux dough will form a "ball". 1 min.
4 Choux pastry (pâte à choux) : Photo of step #4Put pan on low heat, and stir dough for one minute to dry it. 1 min.
5 Choux pastry (pâte à choux) : Photo of step #5Add the first egg. 1 min.
6 Choux pastry (pâte à choux) : Photo of step #6Beat well to incorporate it. 2 min.
7 Choux pastry (pâte à choux) : Photo of step #7Add the second egg, and beat again.

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.
2 min.
8 Choux pastry (pâte à choux) : Photo of step #8When dough is smooth, it's ready.
9 Choux pastry (pâte à choux) : Photo of step #9Make small choux in the form you need on a baking sheet, using a forcing bag (this photo features éclairs).

Don't forget that dough will rise and spread during cooking, so choux must not be too close together.
10 min.
10 Choux pastry (pâte à choux) : Photo of step #10Put in the oven for about 20 minutes. 20 min.
11 Choux pastry (pâte à choux) : Photo of step #11Remove 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.
12 Choux pastry (pâte à choux) : Photo of step #12Leave 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 no suger and 5 g salt.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
96126 gr59 gr69 gr
48 %10 %6 %10 %
Per 100 g
CaloriesProteins CarbohydratesFats
2427 gr15 gr17 gr
12 %3 %1 %3 %
% 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 390 g : 0.92 €

Note : These prices are only approximate.

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Recipes which use it: 5

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Gougères
Source: Home made, but after Gaston Lenôtre.
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