Choux Pastry

Choux Pastry

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.

First Recipe:

Ingredients:

  • 250 ml water
  • 110 g butter
  • 125 g flour
  • 5 eggs
  • Pinch of salt

Instructions:

Making the choux paste:

  • In a saucepan bring the water, the butter and the salt to a boil over medium heat.
  • Remove from heat and add the flour, stir until you get a homogeneous pastry.
  • Put again the saucepan over medium heat to dry the dough, Stir vigorously until the mixture detaches from the sides of the pan .Choux Pastry

Note: you should dry the pastry; otherwise it will crack in the oven.

  • In a large mixing bowl , put the previous dough and start adding the eggs one by one while whipping (this process require the flat beater of your stand mixer).
    Choux Pastry

    • Put the dough in a pastry bag fitted with PF16 tip (Petit four 16 mm), pipe strips of dough onto the Silicone backing mat leave 2 inches of space between them.
    • Bake 30 minutes in a preheated oven 350 F (180c) without opening the oven door.

Second Recipe:

Ingredients:

  • 160g Milk
  • 160g water
  • 160 g butter
  • 6 g sugar
  • 4 g salt
  • 8 g vanilla liquid
  • 160g flour
  • 280 g eggs

 

  • In a saucepan combine the water, the milk, the butter, the salt, the sugar and the vanilla then bring the mixture to a boil over medium heat.
  • Remove the saucepan from heat and add the flour, stir well and fast until you get a smooth dough.
    Choux Pastry
    Choux Pastry
  • Put again the saucepan over medium heat to dry the dough, Stir vigorously until the mixture detaches from the sides of the pan (This process is really important, it prevents the choux pastry from cracking in the oven).
    Choux Pastry
  • In a large mixing bowl, put the previous dough and start adding the eggs one by one. the result should be homogeneous.(it is best to use the Flat Beater)
    Choux Pastry
  • Put the dough in a pastry bag fitted with PF16 tips (Petit four 16 mm), pipe strips of dough (about 5 inches ) onto the Silicone backing mat (leave 2 inches of space between them).
    Choux Pastry
  • Bake 30 minutes in a preheated oven 350 F (180c) without opening the oven door.
    Choux Pastry
    Choux Pastry

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