Choux pastry! It took me a long time to try it, because it seemed difficult. But it's really a recipe I love. My nearest and dearest remember my indigestion of cream-filled choux at a family party.
What's great about this recipe, once you've got the hang of it, is that it can be used as the basis for so many other things: chouquettes, eclairs, gougères or even pomme dauphine!
The recipe isn't all that complex, but it's not necessarily easy to get right the first time. For me, the most important points are to have a good recipe (that's why you're here!) and a good oven. The rest comes pretty quickly, as long as you follow the instructions to the letter.
Just to clarify, I'm giving a recipe to make 1.5 kg of choux pastry, which is a lot. Feel free to divide the recipe. I've never tried freezing "raw" dough, and I've never read that it's possible to do so. If you have any experience in this area, I'd love to hear from you.
But if you want to freeze it, it's best to bake your choux, éclairs, etc. and then freeze them. This works very well.
Let's get started.
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Choux pastry
- Total Time: 30
- Yield: 1.5 kg choux pastry 1x
- Diet: Vegetarian
Description
One of the basics of pastry-making, used to make choux, chouquettes, éclairs etc...
Ingredients
- 250 gr Water
- 250 gr Semi-skimmed milk
- 220 gr butter
- 10 eggs (about 500gr)
- 285 gr Flour
- 5 gr Powdered sugar/semolina
- 8 gr Fine salt
Instructions
- I advise you to do all your weighing beforehand so as not to have any worries during a key stage of the recipe.
- Pour the milk, water and chopped butter into a saucepan. Place over high heat.
- Bring to the boil, reduce heat to medium, then pour in all the "powders" (flour, salt, sugar) at once.
- Mix over medium heat for about 5 minutes. The aim is to dry out the dough as much as possible.
- Pour the dough (which should form a more or less uniform ball) into the bowl of your food processor or a large salad bowl.
- Knead the dough (with the flat beater of your food processor or a wooden spoon by hand) while adding the eggs one by one.
- You should have a soft, glossy choux pastry ready to use.
Notes
Why incorporate the eggs one at a time? Visit first The reason for this is that the size of the eggs can vary greatly depending on the template. And so it's quite common in a recipe calling for 10 eggs, that once the ninth has been added the consistency of the dough is satisfactory, and so the tenth is not necessary and would even risk making the dough too liquid. The second This is because adding the eggs one at a time makes them easier to incorporate into the dough. Adding them all at once risks creating lumps.
- Prep Time: 20
- Cook Time: 10
- Category: patisserie
- Cuisine: French
English 
French
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