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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.

0 com. Easy 0.14 € 78 Kcal.

Time

Total time
35 min.
= Prepare time
10 min.
+ Cook time
25 min.

Utensils

1 sauce pan1 oven1 wooden spoon1 baking tray1 kitchen scale1 baking paper1 piping bag

Ingredients for 20 parts

Steps

  1. Preheat the oven to 200°C.
  2. In a saucepan, bring the water, butter and salt to a boil.
  3. At the first boil, remove the saucepan from the heat and add the flour all at once. Mix quickly with a whisk.
  4. 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.
  5. Off the heat, incorporate the eggs one by one, mixing well after each addition. The dough should be smooth and homogeneous.
  6. Put the dough in a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.
  7. Bake for about 25 minutes. The choux should be golden brown and well puffed up.

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