Choux pastry – pâte à choux
Going into a bakery in France, you will quickly notice the common denominator of many desserts: the choux pastry. It constitutes the basis of dozens of recipes such as eclairs, croquembouches, Paris-Brest, choux a la creme, profiteroles… and the list is long!
And the good news is that there no need to be a Chef to cook a delicious choux pastry. With a little elbow grease, you cook it in a jiffy! Here’s the sweet recipe. For savory, you’ll just have to remove the sugar.
Prep time: 20 min
Cooking time: 8 to 10 min
Ingredients for 25 small choux
120 g all purpose flour
10 cl milk (whole milk is even better)
10 cl water
10 g sugar
1 pinch of salt
80 g butter
1. Heat water, milk, sugar, salt and butter. When boiling, throw the sifted flour at once.
2. Dry the mixture on low heat, turning constantly. The dough should not cook but form a ball detaching from the pan.
3. Incorporate the eggs, one after another, off the heat.
4. Preheat oven to 180 ° C, lay out the choux as wanted (ball or long). Bake them for 8-10 minutes.
When the dough starts to inflate,open very slightly the door of the oven (2 to 3 millimeters) to vent steam. Leave it opens until getting a golden brown, after about 30 minutes. Remove choux and cool on rack.