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
Units
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- 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
