Choux Pastry
Choux pastry is a basic pastry preparation, light and fluffy. It is used to make many delicacies, such as éclairs, cream puffs, gougères and profiteroles. Its
Choux pastry is a basic pastry preparation, light and fluffy. It is used to make many delicacies, such as éclairs, cream puffs, gougères and profiteroles. Its two-stage cooking allows it to swell and create an ideal cavity to be filled with creams, mousses or savoury fillings.
Time
35 min. =
10 min. +
25 min.
Utensils
1 sauce pan 1 oven 1 wooden spoon 1 baking tray 1 kitchen scale 1 baking paper 1 piping bag
Ingredients for 20 parts
-
4 eggs (260 g)
allergen ! -
100 g. butter
allergen ! - 1 tea s. sea salt
-
125 g. flour
allergen ! - 250 ml. water
Instructions
- Preheat the oven to 200°C.
- In a saucepan, bring the water, butter and salt to a boil.
- At the first boil, remove the saucepan from the heat and add the flour all at once. Mix quickly with a whisk.
- Return the saucepan to the heat and stir vigorously with a wooden spoon until the dough comes away from the sides and bottom of the pan.
- Off the heat, incorporate the eggs one by one, mixing well after each addition. The dough should be smooth and homogeneous.
- Put the dough in a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.
- Bake for about 25 minutes. The choux should be golden brown and well puffed up.
