Cooking-ez.com

1,045 easy and fully explained recipes, with 12,694 photos and 77 videos

Choux pastry (pâte à choux)

---

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

449,4403.7/5 for 56 ratings

Grade this recipe:

1 2 3 4 5

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...

---

Step by step recipe

---

Stage 1 - 3 min.

Preheat oven to 220°C or 428°F.

whisk

---

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 5 - 2 min.

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

---

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

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.

---

Stage 11

Your choux pastry is ready.

---

Stage 12 - 3 min.

Put a cooking parchment on a baking sheet.

Put choux pastry in a forcing bag.

---

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.

---

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

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
1,509 Kcal or 6,318 Kj	27 gr	118 gr	104 gr
75 %	10 %	11 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
304 Kcal or 1,273 Kj	5 gr	24 gr	21 gr
15 %	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 : 1.43 $

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: Tomato omelette, Fried egg in bread, Chocolate and matcha tea biscuits, Génoise (Genoa sponge), Stuffed baguette , ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Citrus crunch, Sorrel soup, Nougat, Salmon chard rolls, Citrus syrup, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Prune Far, Purée of Jerusalem artichokes with foie gras, Cream sauce with Vin Jaune, Caramelised apple pie, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Brioche dough, Chocolate and matcha tea biscuits, Puff or flaky pastry (pâte feuilletée), Jam doughnuts, ... All

Other recipes you may also like

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

Sign me up

Please check/tick this box to show that you are a real human being (protection against Spam).

I am not a leaving thing

Post your comment or question

Posted by:

Please check/tick this box to show that you are a real human being (protection against Spam).

I am not a leaving thing

Submit this comment

Follow this recipe (as 8 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Follow this recipe

Please check/tick this box to show that you are a real human being (protection against Spam).

I am not a leaving thing

Back to top of page