Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
498K 61 3.7
Last modified on: February 13th 2022
Keywords for this recipe:For 400 g, you will need:
- 1
60 ml milk - 2
60 ml water - 3
60 g butter - 4
75 g flour - 5
110 g egg ( How to... ) - 6
2 g fine (or table) salt - 7
4 g caster sugar - 8
100 g Craquelin (sweet cracker dough) (optional) - Total weight: 371 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
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 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
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.
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.
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
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.
Keeping
Choux pastry cooked: several hours.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,268 Kcal or 5,309 Kj | 27 gr | 120 gr | 95 gr |
| 63 % | 10 % | 11 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 342 Kcal or 1,432 Kj | 7 gr | 32 gr | 26 gr |
| 17 % | 3 % | 3 % | 4 % |
How much will it cost?
- For 400 g : 0.89 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
225K 13.8 56 min.
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
32K 1 hour 43 min.
Chouquettes
Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
202K4.8 1 hour 25 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
169K4.6 2 hours 18 min.
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
56K4.1 1 hour 28 min.
Source
Home made, but after Gaston Lenôtre.
This recipe uses (among others)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Cashew-nut and Parmesan biscuits, Paris flan filling, Strawberry, kiwi and mascarpone verrines, Creamy plum and pear clafoutis, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Hazelnut and orange cake, Almond mug cake for Mary, Plum and hazelnut crumble, Chocolate cake, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Chocolate sauce, Blackcurrant, vanilla and lime verrine , Lime crémeux, Bechamel sauce, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Praline, Leek and Jerusalem artichoke soup, Citrus crunch, Puff or flaky pastry (pâte feuilletée), ... All |
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