Pâte à Choux | Choux Pastry

Pâte à Choux | Choux Pastry

Details

This popular, delicate and light French pastry has many versatile uses, such as profiteroles, éclairs, French crullers, and beignets.
  • Serves: 0 to 3
  • Active Time: 20 mins
  • Total Time: 1 hr
  • Views: 9,904
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Pâte à Choux

• 1 cup water or milk
• 1/3 cup (80 g) butter
• Pinch of salt
• 1 tbsp sugar
• 1 cup flour

Method

In small sauce pot on high heat, bring liquid (water, milk, etc.) and fat (usually butter) to a rolling boil; the boiling action emulsifies the butter into the liquid. Salt and/or sugar is added to liquid.

Add flour all at once and stir with wooden spoon to form a thick paste. On low heat keep stirring dough to develop gluten and dry the dough a little. Cool to room temperature.

Step 2: Piping the Pâte à Choux

• 4-5 whole eggs

Method

Preheat the oven at 400ºF (200°C).

Once batter is removed from the heat and cooled, continue to add the whole eggs one at the time.

With wooden spoon be sure that you are mixing in the egg thoroughly before adding another.

Consistency check: the batter will be sticky between thumb and index like chewing gum.

When batter is thoroughly mixed, add the batter to a pastry bag using the largest tip.

To continue by making profiteroles, or your desired application, on a non stick cookie sheet, silpat or parchment paper pipe each individually on the sheet, giving enough room for each to expand.

Step 3: Baking the Pâte à Choux

Method

Bake at 400ºF (200°C) for 10 to 15 minutes, to achieve initial expansion, then turn down heat to 300ºF (150°C) and continue to bake until golden, about another 10 minutes. Do not open the door for the first 10 minutes.

The choux will be baked through once they are golden crispy color.

4 Comments

  • Janet C
    Janet C
    I have heard these freeze well.. Would it be ok to freeze fully cooked and fill with a savory filling after they have been defrosted? Are there any fillings it would be ok to fill before freezing and just defrost?
  • Ken R Rouxbe Staff
    Ken R
    I think these are best very fresh, like any baked item. If you need to freeze them and reheat, you can. Just fill after you thaw, so the dough does not become soggy. I would not recommend using these in a frozen application as is assembled in full and then defrosted as there are too many variables to manage. ~Ken
  • Janet C
    Janet C
    Thanks Ken! I am trying to plan a picnic menu for a wedding, so I am checking out all my options. I am very grateful to be able to come here and check in!
  • Mary M
    Mary M
    I know this is a long shot but is there anyway this recipe would work with gluten free flour?

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