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Choux pastry (pâte à choux)

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Choux pastry is used for making profiteroles, eclairs and other small pastries.

453,2243.7/5 for 56 ratings

Grade this recipe:

54321

Last modified on: March 2^nd 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

Change those ingredients for: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
21 min.	43 min.	1 hour 4 min.

Keeping: 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...

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Step by step recipe

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Stage 1 - 3 min.

Preheat oven to 220°C or 428°F.

whisk

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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.

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Stage 3 - 7 min.

Heat on medium heat until butter is completely melted.

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Stage 4 - 1 min.

Remove pan from heat, and 70 g flour.

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Stage 5 - 2 min.

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

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Stage 6 - 1 min.

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

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Stage 7 - 2 min.

Pour the dough in a bowl.

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Stage 8 - 5 min.

Pour beaten eggs step by step...

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Stage 9

...and whisk to mix.

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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.

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Stage 11

Your choux pastry is ready.

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Stage 12 - 3 min.

Put a cooking parchment on a baking sheet.

Put choux pastry in a forcing bag.

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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.

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Stage 14

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

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Stage 15

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

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Stage 16

...to get a well rounded top.

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Stage 17

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

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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

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,339 Kcal or 5,606 Kj	27 gr	118 gr	104 gr
67 %	10 %	11 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
269 Kcal or 1,126 Kj	5 gr	24 gr	21 gr
13 %	2 %	2 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 400 g : 1.29 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

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: Biscuit de Savoie sponge cake, Vegetable clafoutis, Almond mug cake for Mary, Crunchy salad, Eggs with tomatoes and courgettes, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Potato and broccoli gratin, Lille style chicken, Yeast-based flaky dough (for croissants), Red rice pannequets, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Bonnevaux apple tart, Old style brioche, Arizona cupcakes, Chocolate madeleines, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, Potimarron (Japanese chestnut pumpkin) purée, Crusty pistachio, almond and apricot flan, Chocolate eclairs, New hamburger buns, ... All

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