Description
One of the basics of pastry-making, used to make choux, chouquettes, éclairs etc...
Ingredients
Units
Scale
- 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