Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

Choux pastry (pâte à choux)

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

420,3383.7/5 for 56 ratings

Last modified on: March 2^nd 2019

For 200 g, you will need:

1 35 ml milk
2 35 ml water
3 35 g butter
4 35 g flour
5 55 g egg
6 1 g fine (or table) salt
7 3 g caster sugar
8 50 g Craquelin (sweet cracker dough) (optional)
Total weight: 249 grams

Change for:

Measures:

How long does it take?

Time required

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.

Choux pastry (pâte à choux) : Photo of step #1

Preheat oven to 220°C or 428°F.

whisk

Stage 2 - 5 min.

Choux pastry (pâte à choux) : Photo of step #2

Pour 35 ml milk and 35 ml water into a pan, add 35 g butter, 1 g fine (or table) salt and 3 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 35 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

Pour the dough in a 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 choux pastry is ready.

Stage 12 - 3 min.

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

Put a cooking parchment on a baking sheet.

Put choux pastry in a forcing bag.

Stage 13 - 5 min.

Choux pastry (pâte à choux) : Photo of step #13

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

Choux pastry (pâte à choux) : Photo of step #14

If you're not easy with forcing bag, you may have unwanted small peaks on top of choux

Stage 15

Choux pastry (pâte à choux) : Photo of step #15

In this case, flat the peak using a teaspoon soaked in milk...

Stage 16

Choux pastry (pâte à choux) : Photo of step #16

...to get a well rounded top.

Stage 17

Choux pastry (pâte à choux) : Photo of step #17

Other solution, use craquelin (sweet cracker dough) which give a real professional look.

Stage 18 - 30 min.

Choux pastry (pâte à choux) : Photo of step #18

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

% 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 : 2.21 €

Note : These prices are only approximate

Change currency:

Recipes which use this 5

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: Almond mug cake for Mary, Spinach Omelette, Buckwheat almond biscuits, Small ratatouille with , Filo leeks and cheese tart, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Panettone, Mustard baps, How to use gelatin, How to rehydrate dried mushrooms, Du Barry soup, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Craquelin (sweet cracker dough), Passion fruit jellies, Turban of sole with langoustines, Sautéed Green Vegetables, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, Gâteau Breton (Brittany butter cake), Naan, Finger biscuits, Aperitif rolls, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.