Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
448,7253.7/5 for 56 ratings
Last modified on: March 2nd 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
How long does it take?
Time required for this recipe:
Keeping: Choux pastry cooked: several hours.
| 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?
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
How much will it cost?
- For 400 g : 1.29 €
Recipes that use this recipe: 5
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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: French Family Cake, Hamburgers, How to prepare egg glaze, Leek and fresh tuna tart, Spinach and Comté Loaf, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Breton galettes (pancakes), Red rice pannequets, Yeast-based flaky dough (for croissants), Endive and beer soup, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Panettone, Fillet of beef in a rosemary crust, Brownie, Génoise (Genoa sponge), Milk rolls, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Apricot blancmange, Polenta, Crème caramel, Pretzels, ... All |
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