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Source: YouTube

Choux pastry

Pasta Choux is one of the stars of French pastry and one of my favorites to prepare because of its versatility. I love it because, despite being simple, it always impresses. Whether we use them to make profiteroles, éclairs or filled choux, the addictive flavor and crunchy texture always make it worth it.

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Ingredients

number of servings
15
  • 250 ml Of water Added to
  • 100 grams unsalted butter Added to
  • 150 grams of flour Added to
  • 1 pinch Of salt Added to
  • 4 Large eggs Added to
  • Amount of sugar to taste (optional) Added to

Nutritional values and price

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Directions

50 min.
1. Step

Start by preheating the oven to 200 degrees and preparing a baking sheet with parchment paper. I have found it helpful to have everything ready beforehand, so you can focus entirely on preparing the dough.

2. Step

Place the water, butter and salt in a saucepan over medium heat until the butter has melted and the water begins to boil.

3. Step

Add all the flour at once and stir vigorously until you get a smooth dough that pulls away from the sides of the pan. This is called ball point. We can tell that the dough is ready when it forms a ball of dough that does not stick to the sides of the pan.

4. Step

Let the dough chill for a few minutes, then incorporate the eggs one by one, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This step is key for the dough to have the right texture.

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5. Step

If you wish to obtain sweet choux, you can add sugar to taste at this point.

6. Step

Place the dough in a piping bag with a medium nozzle and form small separate mounds on the tray. Remember to leave enough space between each one, as they will expand during baking.

7. Step

Bake for 20-25 minutes until the choux are golden brown and crispy. After turning off the oven, leave them inside with the door open a little to dry out the inside and maintain their crispy exterior.

8. Step

Once cooled, you can fill the choux pastry with pastry cream, cream, chocolate ganache or simply enjoy them as they are.

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Recipe author image CooklikeBourdain

Choux pastry

Pasta Choux is one of the stars of French pastry and one of my favorites to prepare because of its versatility. I love it because, despite being simple, it always impresses. Whether we use them to make profiteroles, éclairs or filled choux, the addictive flavor and crunchy texture always make it worth it.

50
Minutes
15
Number of servings
Directions
1. Step

Start by preheating the oven to 200 degrees and preparing a baking sheet with parchment paper. I have found it helpful to have everything ready beforehand, so you can focus entirely on preparing the dough.

2. Step

Place the water, butter and salt in a saucepan over medium heat until the butter has melted and the water begins to boil.

3. Step

Add all the flour at once and stir vigorously until you get a smooth dough that pulls away from the sides of the pan. This is called ball point. We can tell that the dough is ready when it forms a ball of dough that does not stick to the sides of the pan.

4. Step

Let the dough chill for a few minutes, then incorporate the eggs one by one, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This step is key for the dough to have the right texture.

5. Step

If you wish to obtain sweet choux, you can add sugar to taste at this point.

6. Step

Place the dough in a piping bag with a medium nozzle and form small separate mounds on the tray. Remember to leave enough space between each one, as they will expand during baking.

7. Step

Bake for 20-25 minutes until the choux are golden brown and crispy. After turning off the oven, leave them inside with the door open a little to dry out the inside and maintain their crispy exterior.

8. Step

Once cooled, you can fill the choux pastry with pastry cream, cream, chocolate ganache or simply enjoy them as they are.

Ingredients
250 ml
Of water
100 grams
unsalted butter
150 grams
of flour
1 pinch
Of salt
4
Large eggs
Amount of sugar to taste (optional)