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Choux Pastry

by Nazreen Ebthisam
written by Nazreen Ebthisam 2.4K views
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Choux Pastry

Choux Pastry / Pȃte à Choux is a light pastry dough I make with just butter, water, flour, and eggs. I usually bake it and shape it into profiteroles, eclairs, French crullers, and dumplings. These pastries stay small, round, and hollow. I often coat them with large-grain sugar and fill them with pastry cream, like eclairs.

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Choux Pastry

Serves: 3 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • All Purpose Flour - 1 cup
  • Butter - 100 g
  • Sugar - 2 tbsp
  • Salt - 1 pinch
  • Eggs - 3
  • Egg - 1 (beaten for glazing)
  • Water - 1 cup

Instructions

  1. In a deep saucepan, add water, butter, sugar, salt together and bring to a boil. Continue boiling for 2 or 3 minutes.
  2. Turn off the heat and add the flour, mix immediately until combined well with the water.
  3. Turn on the heat to low, continue to cook the dough till it becomes smooth and a thin foil begins to form on the bottom of the pan. This takes about 2 to 3 minutes.
  4. Now remove from flame and bring the mixture to luke warm.
  5. Add 1 egg at a time and mix until incorporated using a spatula, food processor or electric beater.
  6. The consistency of the mixture can be checked by taking it in a spatula and if the stiff peaks fall immediately, the mixture is ready to be piped.
  7. Place a baking sheet to a tray / grease oil on a tray. Using a plain nozzle, pipe it directly to sheet in a choux or eclairs shape.
  8. Dip a spoon in water and press the peaks on pastry. Give an egg wash to the pastry for glazing effect.
  9. Bake in a preheated oven at 200°C for 15 to 20 minutes or till nice golden brown appears on top.