Description
This Choux Pastry (Pâte à Choux) recipe guides you through making light, airy pastry perfect for éclairs, cream puffs, or profiteroles. The dough is cooked on the stovetop before baking to achieve a golden, puffed exterior with a hollow center ready to be filled with your favorite sweet or savory fillings.
Ingredients
Scale
Liquids and Fat
- ½ cup water
- ½ cup milk
- ½ cup unsalted butter
Dry Ingredients
- ¼ teaspoon salt
- 2 teaspoons sugar
- 1 cup all-purpose flour
Eggs
- 4 large eggs, beaten
- 1 large egg, beaten (for brushing pastries)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush it with water to help the pastry stick and prevent burning.
- Combine Liquids and Butter: In a medium saucepan over medium-high heat, combine water, milk, unsalted butter, salt, and sugar. Bring this mixture to a boil, ensuring the butter is melted and the mixture is hot.
- Add Flour: Remove the saucepan from heat and immediately stir in the flour using a wooden spoon. Mix vigorously until the dough forms a smooth ball that pulls away from the sides of the pan.
- Cook Dough Slightly: Return the pan to low heat and cook the dough for another 2 minutes while stirring constantly. This step helps to dry out the dough slightly, ensuring it will puff properly.
- Cool and Add Eggs: Transfer the dough to a mixer bowl and let it cool slightly. Add the beaten eggs one at a time, stirring vigorously after each addition until fully incorporated. The final dough should be smooth and glossy.
- Pipe Pastries: Fit a piping bag with a round tip (1-2 cm wide) and fill it with the choux dough. Pipe the dough onto the prepared baking sheet in the desired shapes, such as éclairs or small round puffs.
- Brush with Egg Wash: Lightly brush the surface of the piped dough with the beaten egg. This will give the pastries a shiny golden finish. If necessary, gently flatten any peaks or tips with your finger to prevent burning.
- Bake: Place the baking sheet in the middle rack of the preheated oven. Bake for 10 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 15-20 minutes until the pastries are puffed, golden brown, and dry to the touch.
- Cool and Pierce: Remove the pastries from the oven and immediately pierce each one with a small knife or toothpick to allow steam to escape. This helps prevent sogginess. Let them cool completely on a wire rack.
- Fill and Serve: Once cooled, fill the pastries with your choice of whipped cream, vanilla custard, jam, or any other preferred filling. Serve fresh and enjoy!
Notes
- Ensuring the dough is cooked properly on the stovetop before adding eggs is crucial for a successful choux pastry.
- Do not open the oven door during the first 20 minutes of baking to avoid deflating the pastries.
- The pierced holes after baking prevent the pastries from becoming soggy by releasing steam.
- Choux pastry can be made in advance and frozen before baking; bake directly from frozen, adding extra baking time.
- Use room temperature eggs to incorporate more easily and achieve the correct dough consistency.
