qrcode

Choux pastry (pâte à choux)

A recipe from cooking-ez.com
487K3.7 March 2nd 2019
Choux pastry (pâte à choux)
Imprimer cette page - Remove photos

For 400 g, you will need:

Times:

PreparationCookingStart to finish
21 min.43 min.1 hour 4 min.

Step by step recipe

1Preheat oven to 220°C or 428°F.

whisk
Choux pastry (pâte à choux) : etape 25
2Pour 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.Choux pastry (pâte à choux) : etape 25
3Heat on medium heat until butter is completely melted.Choux pastry (pâte à choux) : etape 25
4Remove pan from heat, and 70 g flour.Choux pastry (pâte à choux) : etape 25
5Mix well with a spatula or a maryse, the choux dough will form a "ball".Choux pastry (pâte à choux) : etape 25
6Put pan on low heat, and stir dough for one minute to dry it.Choux pastry (pâte à choux) : etape 25
7Pour the dough in a bowl.Choux pastry (pâte à choux) : etape 25
8Pour beaten eggs step by step...Choux pastry (pâte à choux) : etape 25
9...and whisk to mix.Choux pastry (pâte à choux) : etape 25
10Note: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.Choux pastry (pâte à choux) : etape 25
11Your choux pastry is ready.Choux pastry (pâte à choux) : etape 25
12Put a cooking parchment on a baking sheet.

Put choux pastry in a forcing bag.
Choux pastry (pâte à choux) : etape 25
13Make 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.
Choux pastry (pâte à choux) : etape 25
14If you're not easy with forcing bag, you may have unwanted small peaks on top of chouxChoux pastry (pâte à choux) : etape 25
15In this case, flat the peak using a teaspoon soaked in milk...Choux pastry (pâte à choux) : etape 25
16...to get a well rounded top.Choux pastry (pâte à choux) : etape 25
17Other solution, use craquelin (sweet cracker dough) which give a real professional look.Choux pastry (pâte à choux) : etape 25
18Put 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
Choux pastry (pâte à choux) : etape 25

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.
View this recipe : https://cooking-ez.com/base/recipe-choux-pastry-pate-choux.php
January 29th 2022.