Choux pastry (pâte à choux)


Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
449,6563.7/5 for 56 ratings
Grade this recipe:

Last modified on: March 2nd 2019

For 400 g, you will need:

Change those ingredients for: 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.
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 2.5 oz milk and 2.5 oz water into a pan, add 2.5 oz butter, 0.1 oz fine (or table) salt and 0.2 oz 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 3.8 oz 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

Whole recipe
Energetic valueProteins CarbohydratesFats
1,509 Kcal or 6,318 Kj27 gr118 gr104 gr
75 %10 %11 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
304 Kcal or 1,273 Kj5 gr24 gr21 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?

Note : These prices are only approximate

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Some recipes that use this recipe

Saint Honoré cake
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See all recipes that use it

Source

Home made, but after Gaston Lenôtre.

More recipes?

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