Choux pastry (pâte à choux)


Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
496K 61 3.7
Grade this recipe:

Last modified on: February 13th 2022

Keywords for this recipe:ChouxChoux pastryPastry
For 200 g, you will need:

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
21 min.43 min.1 hour 4 min.
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Step by step recipe


Stage 1 - 3 min.
Choux pastry (pâte à choux) : Photo of step #1
Preheat oven to 410°F (210°C).

whisk

Stage 2 - 5 min.
Choux pastry (pâte à choux) : Photo of step #2
Pour 30 ml milk and 30 ml water into a pan, add 30 g butter, 1 g fine (or table) salt and 2 g caster sugar.

Stage 3 - 7 min.
Choux pastry (pâte à choux) : Photo of step #3
Heat on medium heat until butter is completely melted.

Stage 4 - 1 min.
Choux pastry (pâte à choux) : Photo of step #4
Remove pan from heat, and 38 g flour.

Stage 5 - 2 min.
Choux pastry (pâte à choux) : Photo of step #5
Mix well with a spatula or a maryse, the choux dough will form a "ball".

Stage 6 - 1 min.
Choux pastry (pâte à choux) : Photo of step #6
Put pan on low heat, and stir dough for one minute to dry it.

Stage 7 - 2 min.
Choux pastry (pâte à choux) : Photo of step #7

By hand


Pour the ball into a small bowl.

Stage 8 - 5 min.
Choux pastry (pâte à choux) : Photo of step #8
Pour beaten eggs step by step...

Stage 9
Choux pastry (pâte à choux) : Photo of step #9
...and whisk to mix.

Stage 10
Choux pastry (pâte à choux) : Photo of step #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
Choux pastry (pâte à choux) : Photo of step #11
Your handmade choux pastry is ready.

Stage 12
Choux pastry (pâte à choux) : Photo of step #12

With a mixer


Pour the ball into the bowl of a mixer.

Stage 13
Choux pastry (pâte à choux) : Photo of step #13
Start up at minimum speed.

Stage 14
Choux pastry (pâte à choux) : Photo of step #14
Gently pour the eggs into the bowl of the mixer while it is moving, until completely incorporated.

Stage 15
Choux pastry (pâte à choux) : Photo of step #15
Increase the speed of the mixer a little and continue beating for a minute or two to aerate the dough a little.

Stage 16
Choux pastry (pâte à choux) : Photo of step #16
Your choux pastry mixer made is ready.

Stage 17 - 3 min.
Choux pastry (pâte à choux) : Photo of step #17

Dressing


Place a sheet of parchment paper on a baking sheet.

Pour the choux pastry into a piping bag.

Stage 18 - 5 min.
Choux pastry (pâte à choux) : Photo of step #18
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 19
Choux pastry (pâte à choux) : Photo of step #19
If you're not easy with forcing bag, you may have unwanted small peaks on top of choux

Stage 20
Choux pastry (pâte à choux) : Photo of step #20
In this case, flat the peak using a teaspoon soaked in milk...

Stage 21
Choux pastry (pâte à choux) : Photo of step #21
...to get a well rounded top.

Stage 22
Choux pastry (pâte à choux) : Photo of step #22
Other solution, use craquelin (sweet cracker dough) which give a real professional look.

Stage 23 - 30 min.
Choux pastry (pâte à choux) : Photo of step #23

Cooking


Put in 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.
Keeping
Choux pastry cooked: several hours.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
636 Kcal or 2,663 Kj14 gr60 gr47 gr
32 %5 %6 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
342 Kcal or 1,432 Kj7 gr32 gr25 gr
17 %3 %3 %4 %
% 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 200 g : 0.44 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Paris-Brest
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.
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Pets de nonne
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...].
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Mini Mont-Blanc choux puffs
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.
31K 1 hour 43 min.
Profiteroles
Profiteroles

Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
289K 14.5 1 hour 35 min.
Chouquettes
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.
201K4.8 1 hour 25 min.
See all recipes that use it
Source
Home made, but after Gaston Lenôtre.
This recipe uses (among others)
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