Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
483K 61 3.7
Last modified on: March 2nd 2019
Keywords for this recipe:ChouxChoux pastryPastryFor 400 g, you will need:
- 1
1⁄3 cup milk - 2
1⁄3 cup water - 3
1⁄3 cup butter - 4
½ cup flour - 5
½ cup egg ( How to... ) - 6
½ teaspoon fine (or table) salt - 7
1 teaspoon caster sugar - 8
½ cup Craquelin (sweet cracker dough) (optional)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 21 min. | 43 min. | 1 hour 4 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 5 min.
Pour 1⁄3 cup milk and 1⁄3 cup water into a pan, add 1⁄3 cup butter, ½ teaspoon fine (or table) salt and 1 teaspoon caster sugar.
Stage 3 - 7 min.
Heat on medium heat until butter is completely melted.
Stage 4 - 1 min.
Remove pan from heat, and ½ cup flour.
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
Stage 11
Your choux pastry is ready.
Stage 12 - 3 min.
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.
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
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 value | Proteins | Carbohydrates | Fats |
| 1,339 Kcal or 5,606 Kj | 27 gr | 118 gr | 104 gr |
| 67 % | 10 % | 11 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 269 Kcal or 1,126 Kj | 5 gr | 24 gr | 21 gr |
| 13 % | 2 % | 2 % | 3 % |
How much will it cost?
Some recipes that use this recipe
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.
197K4.8 1 hour 25 min.
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...].
48K4.1 45 min.
Puits d'amour
This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.
83K4.4 1 hour 43 min.
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
220K 13.8 56 min.
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.
162K4.6 2 hours 18 min.
Source
Home made, but after Gaston Lenôtre.
This recipe uses (among others)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Almonds pyramids, Cornmeal baps for Anne, Crème caramel, Little lemon biscuits, Mayonnaise, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Leek and potato soup, Rabbit civet "à la normande", Tomato foccacia, Langoustine sabayon tart, Seeded loaf, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Cajun pulled pork, French onion soup, Green beans "Napoléon", Pork medallions with "full" turnips, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Plum and hazelnut crumble, Liège waffles, Cheese tart, Finger biscuits, ... All |
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