Choux pastry is a versatile and classic French dough used to make delightful treats like éclairs, cream puffs, and profiteroles. It's a unique pastry that puffs up beautifully in the oven, creating a hollow center perfect for fillings. This recipe is simple yet requires precision, making it a rewarding challenge...
Ingredients
water1cup
unsalted butter1/2cup
table salt1/4tsp
all-purpose flour1cup
large eggs4
Nutrition (per serving)
Calories
76.0kcal (3.8%)
Protein
1.0g (2.04%)
Carbs
4.0g (1.46%)
Sugars
0.0g (0.04%)
Healthy Fat
2.2g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
How to make Choux Pastry
- Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2
In a medium saucepan, combine water, butter, and salt. Heat over medium heat until the butter is melted and the mixture begins to boil.
- Step 3
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Step 4
Remove the pan from heat and let the dough cool for 5 minutes. This prevents the eggs from cooking when added.
- Step 5
Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Step 6
Transfer the dough to a piping bag fitted with a round or star tip. Pipe small mounds or desired shapes onto the prepared baking sheet.
- Step 7
Bake for 20-25 minutes or until the pastries are golden brown and puffed. Avoid opening the oven during baking to prevent deflation.
- Step 8
Remove from the oven and let cool completely before filling or serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
76.0kcal (3.8%)
Protein
1.0g (2.04%)
Carbs
4.0g (1.46%)
Sugars
0.0g (0.04%)
Healthy Fat
2.2g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough cools slightly before adding eggs to prevent them from cooking prematurely.
Use a piping bag for uniform shapes and sizes.
Do not open the oven door during baking, as this can cause the pastries to collapse.
Fill the pastries with cream, custard, or any filling of your choice for added flavor.
FAQS
Why did my choux pastry collapse?
Opening the oven door during baking or underbaking can cause the pastries to collapse. Ensure they are fully baked and golden brown before removing them from the oven.
Can I make choux pastry ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours. Pipe and bake when ready.
What fillings work best with choux pastry?
Popular fillings include whipped cream, pastry cream, custard, or even savory options like cheese spreads.
Can I freeze choux pastry?
Yes, baked choux pastries can be frozen. Thaw and reheat in the oven to restore their crispness.
How do I prevent my choux pastry from being soggy?
Ensure the pastries are fully baked and allow them to cool completely on a wire rack to prevent condensation.
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TheCurryBoss
(@thecurryboss)
Exploring flavors, creating magic in the kitchen. A working professsional and a passionate home cook & baker. Join me on my delicious journey! #foodielife#veg Exploring flavors, creating magic in the kitchen. A working professsional and a passionate home cook & baker. Join me on my delicious journey! #foodielife#veg...
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