How to make Choux Pastry

How to make Choux Pastry is a simple process that takes 5 minutes to prepare and 30 minutes to cook. The result however is a light delicate pastry that is perfect for filling into a dessert. It may be for profiteroles, cream puffs of beignets but the recipe is the same. Choux pastry can be made in advance, cooled and then frozen. Just defrost fully before placing in an oven for 5 minutes at 150C/300F/Gas Mark 2 to crisp back up. Easy and tasty.

How to make Choux Pastry

Choux Pastry sound posh but is very easy to produce and tastes amazing.

4.82 from 38 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Cuisine French

Servings 26 Pastries

Equipment

• 1 food processor
• 1 Baking Tray

Ingredients

 

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• 125 g flour all purpose
• 110 g unsalted butter room temp
• 4 large eggs free range
• 1 tsp sugar granulated
• 120 ml milk full fat
• 120 ml water
• ¼ tsp salt

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Instructions

 

• Turn your oven to preheat to 220C/425F/Gas Mark 7.
• Line a baking tray with greaseproof/parchment paper and put to one side for now.
• Place a saucepan over a medium heat and add the water, milk, butter, sugar and salt and stir well to combine. When the mixture just starts to boil, remove from the heat and add the flour and stir well to combine.
  125 g flour, 1 tsp sugar, 120 ml milk, 120 ml water, ¼ tsp salt, 110 g unsalted butter
• When the flour has been mixed in, return the saucepan to a medium heat and stir for 2 minutes to partially cook the flour. The dough will start to form a lovely smooth ball in the pan.
• Remove from the heat and transfer the dough into a mixing bowl. Brake the dough ball up to help coo it and make it easier for the eggs to be added.
  4 large eggs
• Add the eggs one at a time and using a mixer, fully combine the egg before adding the next. Continue until all of the eggs have been included and the dough has soft enough to pipe.
• Transfer the dough into a piping bag with a standard 12-14 mm tip.
• Move to the lined baking tray and pipe 24 – 28 puffs onto the tray. Each one should be about 1 ½ inches in diameter and ½ inch in height with a space of about 1 inch between each one.
• When all of the dough has been piped, place the baking tray in the oven for 10 minutes on the middle shelf of the oven.
• After 10 minutes do not open the oven door but turn the temperature down to 165C/325F/Gas Mark 3 and bake for a further 20 minutes or until the top of the puffs have turned golden brown.
• When ready, remove from the oven and place on a wire rack to cool fully.
• Once the pastries have cooled, fill and cover with your favourite, cream, ice cream, chocolate etc.

Keyword Dairy, Eggs, Pastry

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