Choux pastry
29 March 2017
Difficulty:
🔥 220 calories per serving
Here is one of the most important basic recipes in pastry: choux pastry! It is used to make éclairs, cream puffs, religious cakes, Paris-Brest, Saint-Honoré, chouquettes, profiteroles… in short, many different possibilities with a simple choux pastry 😉
Equipment:
My piping bags come from Guy Demarle / referral code FLAVIE10 for €10 off on registration
Perforated baking sheet
Small pastry tip 14mm
Preparation time: 25 minutes + 30 minutes of cooking +
For 15 to 20 éclairs / 25 to 40 cream puffs depending on their size:
Choux pastry:
100g of water
135g of whole milk
5g of granulated sugar
5g of salt
50g of unsalted butter
130g of T55 flour
200g of egg
Heat the water and milk with the sugar, salt, and butter.
When the mixture is hot and the butter has completely melted, add the flour all at once, mix well, then return to medium heat.
Mix constantly to dry out the dough for about 3 to 4 minutes. A thin crust should form on the bottom of the saucepan.
Off the heat, let cool while mixing regularly, or put the dough in the bowl of a mixer fitted with the paddle attachment and mix on low speed to allow the steam to escape.
When you no longer see steam escaping from the dough, you can add the eggs; for this, whisk them into an omelet and then add them gradually while mixing regularly, either with the paddle in the mixer or with a spatula, until you have a smooth dough.
Pour the dough into a piping bag fitted with the tip of your choice (generally, either a small pastry tip or a smooth tip) and pipe the choux pastry onto a perforated baking sheet lined with parchment paper.
To have uniform cream puffs / éclairs after baking, you can sprinkle them with powdered sugar, or even better, a mixture of powdered sugar and cocoa butter. You can also use a craquelin, the recipe is below. And of course, to make chouquettes, you need to sprinkle the cream puffs with pearl sugar.
Bake in a preheated oven at 180°C for about 30 minutes, adjusting according to the size of your cream puffs, and do not open the oven during baking. The cream puffs/éclairs should be puffed and golden. Let cool on a rack.
Craquelin:
40g of soft butter
50g of brown sugar
50g of flour
Mix the 3 ingredients until you obtain a homogeneous dough, then roll it out between two sheets of parchment paper. Place everything in the refrigerator to harden the dough, then cut out circles of the necessary size.
Place them on the cream puffs just before baking.
After baking, you can fill your cream puffs and éclairs in many different ways: pastry cream, whipped cream, mousseline, diplomat cream… here are some dessert ideas:
- Éclairs with chocolate or coffee
- Paris-Brest
- Profiteroles
- Choux with whipped cream & caramel
- More original éclairs: verbena-raspberry, Dubai or praline-coffee
- Chocolate-orange crown
Equipment:
My piping bags come from Guy Demarle / referral code FLAVIE10 for €10 off on registration
Perforated baking sheet
Small pastry tip 14mm
Preparation time: 25 minutes + 30 minutes of cooking +
For 15 to 20 éclairs / 25 to 40 cream puffs depending on their size:
Choux pastry:
100g of water
135g of whole milk
5g of granulated sugar
5g of salt
50g of unsalted butter
130g of T55 flour
200g of egg
Heat the water and milk with the sugar, salt, and butter.
When the mixture is hot and the butter has completely melted, add the flour all at once, mix well, then return to medium heat.
Mix constantly to dry out the dough for about 3 to 4 minutes. A thin crust should form on the bottom of the saucepan.
Off the heat, let cool while mixing regularly, or put the dough in the bowl of a mixer fitted with the paddle attachment and mix on low speed to allow the steam to escape.
When you no longer see steam escaping from the dough, you can add the eggs; for this, whisk them into an omelet and then add them gradually while mixing regularly, either with the paddle in the mixer or with a spatula, until you have a smooth dough.
Pour the dough into a piping bag fitted with the tip of your choice (generally, either a small pastry tip or a smooth tip) and pipe the choux pastry onto a perforated baking sheet lined with parchment paper.
To have uniform cream puffs / éclairs after baking, you can sprinkle them with powdered sugar, or even better, a mixture of powdered sugar and cocoa butter. You can also use a craquelin, the recipe is below. And of course, to make chouquettes, you need to sprinkle the cream puffs with pearl sugar.
Bake in a preheated oven at 180°C for about 30 minutes, adjusting according to the size of your cream puffs, and do not open the oven during baking. The cream puffs/éclairs should be puffed and golden. Let cool on a rack.
Craquelin:
40g of soft butter
50g of brown sugar
50g of flour
Mix the 3 ingredients until you obtain a homogeneous dough, then roll it out between two sheets of parchment paper. Place everything in the refrigerator to harden the dough, then cut out circles of the necessary size.
Place them on the cream puffs just before baking.
After baking, you can fill your cream puffs and éclairs in many different ways: pastry cream, whipped cream, mousseline, diplomat cream… here are some dessert ideas:
- Éclairs with chocolate or coffee
- Paris-Brest
- Profiteroles
- Choux with whipped cream & caramel
- More original éclairs: verbena-raspberry, Dubai or praline-coffee
- Chocolate-orange crown
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