Name: Choux pastry (pâte à choux)
Prep time: 21 min
Cook time: 43 min
Total time: 1 h 4 min
Yield: 400 g
Cuisine: French
Ingredients: 60 ml milk; 60 ml water; 60 g butter; 75 g flour; 110 g egg; 2 g fine (or table) salt; 4 g caster sugar; 100 g craquelin (sweet cracker dough)

Step by step recipe

Stage 1 - ⌛ 3 min.

Preheat oven to 410°F (210°C).

whisk

Stage 2 - ⌛ 5 min.

Pour 60 ml milk and 60 ml water into a pan, add 60 g butter, 2 g fine (or table) salt and 4 g caster sugar.

Stage 3 - ⌛ 7 min.

Heat on medium heat until butter is completely melted.

Stage 4 - ⌛ 1 min.

Remove pan from heat, and 75 g flour.

Stage 5 - ⌛ 2 min.

Mix well with a spatula or a maryse, the choux dough will form a "ball".

Stage 6 - ⌛ 1 min.

Put pan on low heat, and stir dough for one minute to dry it.

Stage 7 - ⌛ 2 min.

By hand

Pour the ball into a small bowl.

Stage 8 - ⌛ 5 min.

Pour beaten eggs step by step...

Stage 9

...and whisk to mix.

Stage 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

Your handmade choux pastry is ready.

Stage 12

With a mixer

Pour the ball into the bowl of a mixer.

Stage 13

Start up at minimum speed.

Stage 14

Gently pour the eggs into the bowl of the mixer while it is moving, until completely incorporated.

Stage 15

Increase the speed of the mixer a little and continue beating for a minute or two to aerate the dough a little.

Stage 16

Your choux pastry mixer made is ready.

Stage 17 - ⌛ 3 min.

Dressing

Place a sheet of parchment paper on a baking sheet.

Pour the choux pastry into a piping bag.

Stage 18 - ⌛ 5 min.

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 19

If you're not easy with forcing bag, you may have unwanted small peaks on top of choux

Stage 20

In this case, flat the peak using a teaspoon soaked in milk...

Stage 21

...to get a well rounded top.

Stage 22

Other solution, use craquelin (sweet cracker dough) which give a real professional look.

Stage 23 - ⌛ 30 min.

Cooking

Put in 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

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=12 %	40 g RDI=15 %	29 g RDI=40 %	386 kcal RDI=19 %	1,620 kJ RDI=19 %
Whole recipe	28 g RDI=44 %	148 g RDI=56 %	108 g RDI=149 %	1,435 kcal RDI=72 %	6,009 kJ RDI=72 %

Whole recipe

Possible allergens in this recipe: milk, Gluten, egg

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