A Beginner's Guide to Choux Pastry
My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe:
Ingredients
1 cup water (236ml)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ teaspoon table salt
1 cup all-purpose flour (125g)
4 large eggs
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Instructions
00:00 Introduction
00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.
00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.
01:27 Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.
02:55 Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot).
03:20 Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first – just keep mixing.
06:04 Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).
07:54 Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.
08:08 Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes.
08:35 Remove from the oven and allow to cool completely on the baking sheet before using as desired.
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Profiteroles – Bruno Albouze
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The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit
The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice. Get the recipe:
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Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit
How to make perfect Choux Pastry - By RECIPE30.com
Get full recipe here
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn.
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