Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
486K 61 3.7
Last modified on: March 2nd 2019
Keywords for this recipe:ChouxChoux pastryPastryFor 400 g, you will need:
- 1
70 ml milk - 2
70 ml water - 3
72.24 ml butter - 4
109.2 ml flour - 5
110 ml egg - 6
2.8 ml fine (or table) salt - 7
5 ml caster sugar - 8
100 ml 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 70 ml milk and 70 ml water into a pan, add 72.24 ml butter, 2.8 ml fine (or table) salt and 5 ml caster sugar.
Stage 3 - 7 min.
Heat on medium heat until butter is completely melted.
Stage 4 - 1 min.
Remove pan from heat, and 109.2 ml 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
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
284K 14.5 1 hour 35 min.
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
221K 13.8 56 min.
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.
198K4.8 1 hour 25 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.
164K4.6 2 hours 18 min.
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
54K4.1 1 hour 28 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: Oat shortbread biscuits, Pistachio tiramisu, Caramelized apple and walnut cake, Eggs in brioche nests, Crunchy salad, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Cretan Bread, Naan, Mixed seed grissini, Fougasse with bacon and Comté, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Butter cream, Foie gras fingers, Winemaker's toast, Bonnevaux apple tart, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Parmesan cauliflower cheese, Liège waffles, Bechamel sauce, Chestnut cake, Linzer torte, ... All |
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