Choux pastry (pâte à choux)

Choux pastry (pâte à choux) [final photo]

Choux pastry is used for making profiteroles, eclairs and other small pastries.

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For150 g 225 g 450 g 900 g 1 kg 350 g

MeasuresMetric

Metric weight Metric volumes Read more...

For 450 g, you will need:

70 ml milk
70 ml water
60 g butter
70 g flour
2 eggs
2 g fine (or table) salt
2 g caster sugar

Nutritional information:

Whole recipe

Calories

949

38%

Proteins

26g

3%

Carbohydrates

56g

4%

Fats

69g

18%

Per 100 g

Calories

241

10%

Proteins

7g

1%

Carbohydrates

14g

1%

Fats

18g

5%

% are calculated relative to a Recommended Dietary Intake or RDI of 2500 k-calories by day for a man (change to a woman).

Times:

Preparation : 20 min.
Cooking : 25 min.
Start to finish : 45 min.

How much?

For 450 g : 0.75 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Preheat oven to 220°C or 428°F. Pour 70 ml milk and 70 ml water into a pan, add 60 g butter, 2 g fine (or table) salt and 2 g caster sugar. Heat on medium heat until butter is completely melted.
Remove pan from heat, and 70 g flour.
Mix well with a spatula or a maryse, the choux dough will form a "ball".
Put pan on low heat, and stir dough for one minute to dry it.
Add the first egg.
Beat well to incorporate it.
Add the second egg, and beat again. Note:The more eggs you add, the more difficult the dough will be to mix. If you need to, you can use a spatula or a maryse instead of a whisk.
When dough is smooth, it's ready.
Make small choux in the form you need on a baking sheet, using a forcing bag (this photo features éclairs). Don't forget that dough will rise and spread during cooking, so choux must not be too close together.
Put in the oven for about 20 minutes.
Remove choux from the oven as soon as they are browned. Note: Don't open the oven door during cooking, because the drop in temperature will make your choux collapse.
Leave to cool on a wire rack.

Remarks:

According to whether the choux pastry will be used for a sweet or savoury recipe, you can double the quantity of sugar or salt to accentuate the taste. For example: you want to make sweet cream puffs, make this recipe with 2 g salt and 4 g sugar.

Recipes which use it: 3

Chouquettes - Profiteroles - Gougères

Source:

Home made, but after Gaston Lenôtre.

Last modified on: February 27^th 2010

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