Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
467,3283.7/5 for 59 ratings
Grade this recipe: Last modified on: March 2nd 2019
For 400 g, you will need:
- 0
70 ml milk - 1
70 ml water - 2
70 g butter - 3
70 g flour - 4
110 g egg - 5
2 g fine (or table) salt - 6
5 g caster sugar - 7
100 g Craquelin (sweet cracker dough) (optional) - Total weight: 497 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Choux pastry cooked: several hours.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
| 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 % |
How much will it cost?
- For 400 g : 1.29 €
Note : These prices are only approximate.
Some recipes that use this recipe
Pets de nonne
These small fritters are like mini doughnuts: they're simply made with choux pastry dough, then tossed in a little sugar. [Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...].
43,2274.1/5 for 16 ratings 45 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.
15,142 1 hour 43 min.
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
213,902 13.8/5 for 17 ratings 56 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.
49,7244.1/5 for 19 ratings 1 hour 28 min.
Saint Honoré cake
The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.
88,9214.7/5 for 15 ratings 2 hours 51 min.
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: Eggs "en cocotte" with spinach, Quiche Lorraine, Oat shortbread biscuits, Amandier (gluten-free almond cake), X-Files cookies, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Poitevin twist, Nonettes, Paella, Mustard baps, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Quick Strawberry Millefeuille, Langoustine and leek tarts, Almond mug cake for Mary, Mushrooms on toast, French style, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Brownies, Vegetable clafoutis, Boeuf (beef) bourguignon, Tomato tatin, ... All |
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