Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
421,5503.7/5 for 56 ratings
Last modified on: March 2nd 2019
For 400 g, you will need:
- 1
70 ml milk - 2
70 ml water - 3
70 g butter - 4
70 g flour - 5
110 g egg - 6
2 g fine (or table) salt - 7
5 g caster sugar - 8
100 g Craquelin (sweet cracker dough) (optional) - Total weight: 497 grams
How long does it take?
Time required for this recipe:
Keeping: Choux pastry cooked: several hours.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 21 min. | 43 min. | 1 hour 4 min. |
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?
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 5 min.
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.
Heat on medium heat until butter is completely melted.
Stage 4 - 1 min.
Remove pan from heat, and 70 g flour.
Stage 6 - 1 min.
Put pan on low heat, and stir dough for one minute to dry it.
Stage 7 - 2 min.
Pour the dough in a bowl.
Stage 8 - 5 min.
Pour beaten eggs step by step...
Stage 9
...and whisk to mix.
Stage 10
Stage 11
Your choux pastry is ready.
Stage 12 - 3 min.
Stage 13 - 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.
Don't forget that dough will rise and spread during cooking, so choux must not be too close together.
Stage 14
If you're not easy with forcing bag, you may have unwanted small peaks on top of choux
Stage 15
In this case, flat the peak using a teaspoon soaked in milk...
Stage 16
...to get a well rounded top.
Stage 17
Other solution, use craquelin (sweet cracker dough) which give a real professional look.
Stage 18 - 30 min.
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
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
How much will it cost?
- For 400 g : 1.29 €
Recipes that use this recipe: 5
 |  |  |  |  |
Source
Home made, but after Gaston Lenôtre.More recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with langoustines and asparagus tips., Stuffed cabbage leaves, Rabbit terrine, Oven omelette, Mirlitons, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Corsican tarts, Spaghetti with mussels and basil, Chocolate sweetcrust pastry, Spinach Omelette, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Sauce Normande (for fish), Shortcrust pastry (pâte brisée), Langoustine sabayon tart, Kugelhof for Nanou, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, "Psychedelic" sandwich bread, French custard tart, Chocolate eclairs, Prune Far, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe (as 8 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.