Choux pastry (pâte à choux)


Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
548 K 3.7/5 (61 reviews)
Grade this recipe:
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Last modified on: February 13th 2022
For 200 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 4 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


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

whisk

Stage 2 - 5 min.
Choux pastry (pâte à choux) : Stage 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) : Stage 3
Heat on medium heat until butter is completely melted.

Stage 4 - 1 min.
Choux pastry (pâte à choux) : Stage 4
Remove pan from heat, and 40 g flour.

Stage 5 - 2 min.
Choux pastry (pâte à choux) : Stage 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) : Stage 6
Put pan on low heat, and stir dough for one minute to dry it.

Stage 7 - 2 min.
Choux pastry (pâte à choux) : Stage 7

By hand


Pour the ball into a small bowl.

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

Stage 9
Choux pastry (pâte à choux) : Stage 9
...and whisk to mix.

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

Stage 12
Choux pastry (pâte à choux) : Stage 12

With a mixer


Pour the ball into the bowl of a mixer.

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

Stage 14
Choux pastry (pâte à choux) : Stage 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) : Stage 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) : Stage 16
Your choux pastry mixer made is ready.

Stage 17 - 3 min.
Choux pastry (pâte à choux) : Stage 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) : Stage 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) : Stage 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) : Stage 20
In this case, flat the peak using a teaspoon soaked in milk...

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

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

Stage 23 - 30 min.
Choux pastry (pâte à choux) : Stage 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.
Source: Home made, but after Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=6 %80 RDI=7 %50 RDI=8 %730 RDI=40 %3,040 RDI: 40 %
Per 100 g7 RDI=3 %40 RDI=4 %30 RDI=4 %390 RDI=20 %1,620 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 200 g : 0.45 €

Change currency:

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