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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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Grade this recipe :

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

Stage 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.
Stage 2
1 min.
Choux pastry (pâte à choux) : Photo of step #2 Remove pan from heat, and 70 g flour.
Stage 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".
Stage 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.
Stage 5
1 min.
Choux pastry (pâte à choux) : Photo of step #5 Add the first egg.
Stage 6
2 min.
Choux pastry (pâte à choux) : Photo of step #6 Beat well to incorporate it.
Stage 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.
Stage 8
Choux pastry (pâte à choux) : Photo of step #8 When dough is smooth, it's ready.
Stage 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.
Stage 10
20 min.
Choux pastry (pâte à choux) : Photo of step #10 Put in the oven for about 20 minutes.
Stage 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.
Stage 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.

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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Source: Home made, but after Gaston Lenôtre.
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Special small breads, Kouign-amann brioche, Aperitif rolls, Tea and white chocolate biscuits, Sweet pastry, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Chocolate cream, Chocolate rolls (petits pains), Chaud-froid of grapefruit, pineapple and lime custard , Old style brioche, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Poaching syrup, Caramel rice pudding, Stewed apple (compote), Papadums, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Pancake batter, Surprise bread, Cabbage julienne with ham, Beurre d'escargot, ... All

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