Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
459,0223.7/5 for 57 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
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.
187,3904.8/5 for 11 ratings 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.
152,6594.6/5 for 14 ratings 2 hours 18 min.
Puits d'amour
This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.
69,0094.4/5 for 16 ratings 1 hour 43 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.
47,6294.1/5 for 19 ratings 1 hour 28 min.
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...].
40,5944.1/5 for 16 ratings 45 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: Pancake batter, Salmon and spinach quiche, Pear, grapefruit and pistachio tart, Mirlitons, Walnut short bread, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Hazelnut and orange cake, Kouign-amann brioche, Half-cooked chocolate cake with raspberry coulis, Tea and white chocolate biscuits, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Doughnuts, Hamburger buns, Profiteroles, Blackcurrant, vanilla and lime verrine , ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Super-green, super-thrifty soup, How to prepare endives , Toffee apple upside-down cake, Valay-Brest, Mixed seed grissini, ... All |
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