Choux pastry, or pâte à choux, is a versatile pastry dough used to make a variety of treats like cream puffs, eclairs, gougères, and more. Imagine light, airy pastries with a crispy exterior and a hollow interior, perfect for filling with sweet or savory fillings. This recipe provides a step-by-step guide to creating perfect choux pastry at home.
Why You’ll Love This Recipe
- Versatile: Use it to make a variety of pastries, from sweet to savory.
- Light and Airy: The unique cooking process creates a light, airy texture.
- Impressive Results: With a few simple steps, you can create professional-looking pastries.
Ingredients
Here’s what you’ll need to make perfect Choux Pastry:
- Water: Provides moisture and helps create steam.
- Milk: Adds richness and flavor.
- Unsalted butter: Adds richness and tenderness.
- Salt: Enhances the flavors.
- Sugar: Adds a touch of sweetness and helps with browning.
- All-purpose flour: Provides structure.
- Large eggs: Binds the ingredients and adds moisture.
- Egg (for brushing): Provides a glossy finish and helps with browning.
Instructions
Step 1: Prepare the Baking Sheet
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and brush it with water.
Step 2: Combine Wet Ingredients
In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium-high heat.
Step 3: Add Flour
Turn off the heat and stir in the flour with a wooden spoon until the dough forms a smooth ball and pulls away from the pan. Turn the heat back on to low and cook for 2 minutes, stirring constantly.
Step 4: Cool the Dough
Transfer the dough to the bowl of a stand mixer and let it cool slightly.
Step 5: Add Eggs
Add the eggs, one at a time, stirring vigorously with a wooden spoon or using the mixer, until each egg is fully incorporated. The mixture should be smooth and glossy.
Step 6: Pipe the Dough
Transfer the choux dough to a piping bag fitted with a round piping tip (1-2 cm wide). Pipe 3-inch long eclairs or small choux balls onto the prepared baking sheet.
Step 7: Brush with Egg
Brush the piped dough with the beaten egg. Flatten any tips with your finger.
Step 8: Bake
Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until golden brown and puffed up.
Step 9: Cool
Remove the pastries from the oven and pierce each one with a small knife or toothpick to allow steam to escape. Let them cool completely on a wire rack.
Step 10: Fill and Serve
Fill the cooled pastries with whipped cream, vanilla custard, jam, or your favorite filling.
Pro Tips for Making the Recipe
- Accurate Measurements: Use a kitchen scale for precise measurements, especially for flour.
- Heavy-Bottomed Pan: Use a heavy-bottomed saucepan to prevent burning.
- Smooth Dough: Ensure there are no lumps of flour in the dough.
- Cool Before Adding Eggs: Let the flour mixture cool before adding eggs to prevent cooking them.
- Consistency Check: The dough should fall slowly in a thick ribbon from a wooden spoon.
- Avoid Opening Oven Door: Do not open the oven door during the first 10-15 minutes of baking.
- Rotate Pans: Rotate the baking sheet halfway through baking for even browning.
- Freezing: Baked choux pastries freeze well. Reheat in a 300°F (150°C) oven for 8-10 minutes to crisp them up.
How to Serve
- Cream Puffs: Fill with whipped cream or pastry cream.
- Eclairs: Fill with custard and top with chocolate ganache.
- Gougeres: Add cheese to the dough for savory puffs.
- Profiteroles: Fill with ice cream and top with chocolate sauce.
Make Ahead and Storage
Storing Leftovers
Store unfilled baked choux pastries in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.
Freezing:
Freeze baked choux pastries on a baking sheet, then transfer to a freezer bag. Reheat in a 300°F (150°C) oven for 8-10 minutes.
FAQs
Can I use a different type of flour?
All-purpose flour is recommended for this recipe.
Can I use a different liquid instead of milk?
You can use water or a combination of water and milk.
How do I prevent the pastries from collapsing?
Ensure the dough is cooked properly, do not open the oven door during baking, and pierce the pastries to release steam.
Can I add flavorings to the dough?
Yes, you can add extracts like vanilla or almond extract.
There you have it! A delicious and easy-to-make recipe for Choux Pastry that’s perfect for any occasion. The light, airy texture and versatile nature of this pastry make it a delightful treat. Give it a try, and you’ll have professional-looking pastries ready in no time!
Print
Choux Pastry (Pâte à Choux) Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 servings
- Category: Desserts
- Method: Baking
- Cuisine: French
Description
Master the art of classic Choux Pastry (Pâte à Choux) with this easy-to-follow recipe. Create light, airy pastries perfect for filling with sweet or savory ingredients. From cream puffs to éclairs, this versatile dough is a baker’s essential.
Ingredients
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter, unsalted
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 1 large egg, beaten, for brushing pastries
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F. Line a baking sheet with parchment paper and brush it with water.
- Combine Liquids and Butter: In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium-high heat.
- Add Flour: Turn off the heat and stir in the flour with a wooden spoon until the dough forms a smooth ball and pulls away from the pan. Turn the heat back on to low and cook for another 2 minutes, stirring.
- Cool and Add Eggs: Transfer the dough to a mixer bowl and let it cool. Add the eggs, one at a time, stirring vigorously until each egg is fully incorporated. The mixture should be smooth and glossy.
- Pipe Pastries: Transfer the choux dough to a piping bag fitted with a round piping tip (1-2 cm wide). Pipe éclairs or small choux balls onto the prepared baking sheet.
- Brush with Egg: Brush the dough with the beaten egg. Flatten any piping tips with your finger.
- Bake: Transfer the baking sheet to the oven on the middle rack. Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue to bake for 15-20 minutes, or until golden brown and puffed up.
- Cool and Pierce: Remove pastries from the oven and pierce each one with a small knife or toothpick to allow steam to escape. Let them cool completely on a wire rack.
- Fill and Serve: Once cooled, fill with whipped cream, vanilla custard, jam, or your preferred filling.
Notes
- Recipe makes about 24 choux buns (cream puffs).
- Baked choux pastries freeze well; reheat at 300°F for 8-10 minutes.
- Measure ingredients accurately, especially flour.
- Use a heavy-bottomed pan to prevent burning.
- Ensure no flour lumps remain when mixing.
- Cool the flour mixture before adding eggs.
- Test dough consistency by lifting a wooden spoon; it should fall in a thick ribbon.
- Avoid opening the oven door during the first 10-15 minutes of baking.
- Rotate baking pans halfway through baking after lowering oven temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
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