Choux pastry (pâte à choux)

Step by step recipe:

  1. 5 min.Choux pastry (pâte à choux) : Photo of step #1
    Preheat 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.
  2. 1 min.Choux pastry (pâte à choux) : Photo of step #2
    Remove pan from heat, and 70 g flour.
  3. 1 min.Choux pastry (pâte à choux) : Photo of step #3
    Mix well with a spatula or a maryse, the choux dough will form a "ball".
  4. 1 min.Choux pastry (pâte à choux) : Photo of step #4
    Put pan on low heat, and stir dough for one minute to dry it.
  5. 1 min.Choux pastry (pâte à choux) : Photo of step #5
    Add the first egg.
  6. 2 min.Choux pastry (pâte à choux) : Photo of step #6
    Beat well to incorporate it.
  7. 2 min.Choux pastry (pâte à choux) : Photo of step #7
    Add 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.
  8. Choux pastry (pâte à choux) : Photo of step #8
    When dough is smooth, it's ready.
  9. 10 min.Choux pastry (pâte à choux) : Photo of step #9
    Make 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. 20 min.Choux pastry (pâte à choux) : Photo of step #10
    Put in the oven for about 20 minutes.
  11. Choux pastry (pâte à choux) : Photo of step #11
    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.
  12. Choux pastry (pâte à choux) : Photo of step #12
    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 no suger and 5 g salt.

Recipes which use it: 8

, of which:
Gougères
Gougères
Chouquettes
Chouquettes
Pets de nonne
Pets de nonne
Paris-Brest
Paris-Brest
Puits d'amour
Puits d'amour

Source:

Home made, but after Gaston Lenôtre.

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