Classic Choux Pastry (Pâte à Choux)
Explore the delightful world of choux pastry with this classic Pâte à Choux recipe! Perfectly versatile, this dough can be piped into airy cream puffs, elegant éclairs, or even savory gougères. This easy-to-follow recipe ensures your pastries will come out light, hollow, and ready for a delicious filling. Enjoy them filled with sweet creams, ice creams, or even savory fillings, and impress your family and friends with your culinary skills. Let the joy of baking be yours with each puff you make!
12
Servings
87
Calories
5
Ingredients
Ingredients
Butter
1/2 cup (unsalted, cut into pieces)
Water
1 cup (fresh)
Salt
1 pinch
All-purpose flour
1 cup (sifted)
Eggs
4 large (grade A pasteurized)
Instructions
1
In a medium saucepan, melt the butter in the water over medium heat. Once it reaches a boil, add the pinch of salt to prevent pitting in your stainless pans.
2
Reduce the heat to low and quickly add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a cohesive dough.
3
Continue stirring on low heat for about 1 minute to evaporate excess moisture, allowing the flour to absorb the water thoroughly.
4
Transfer the dough to a mixing bowl and let it cool for approximately 5 minutes, or until you can comfortably touch it without burning yourself.
5
Add the eggs one at a time to the cooled dough, stirring well after each addition until fully incorporated. The final dough should be smooth and should form a 'V' shape when you lift a spoon out of it.
6
Preheat your oven to 400°F (200°C). Line a greased baking sheet with parchment paper or use a silicone baking mat.
7
Using a pastry bag fitted with a large round tip, pipe out 3-inch long shapes for éclairs or use a small scoop to form 1.5-inch balls for cream puffs. Ensure there is at least 2 inches of space between each puff, as they will expand significantly.
8
Bake in the preheated oven for 30 minutes without opening the oven door. This allows for maximum puffing and a crispy exterior.
9
Once done, let cool completely before filling. For filling, you can use sugar-free instant pudding mixed with 1.5 cups of milk for a thicker consistency, or try banana, cheesecake, or chocolate flavors for a twist.
10
Optional: melt Nutella with a little milk for a delicious ganache to drizzle on top. Alternatively, warm a can of frosting in the microwave for a quick topping.
11
For a savory option, slice the puffs in half and fill them with chicken or tuna salad to create delightful sandwiches that pair beautifully with soups or salads.
Nutrition Information
5.5g
Fat
6.3g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Choux Pastry (Pâte à Choux)?
It is a versatile French pastry dough that can be piped into airy cream puffs, elegant éclairs, or savory gougères.
What are the main ingredients for this recipe?
The ingredients include 1/2 cup butter, 1 cup water, a pinch of salt, 1 cup sifted all-purpose flour, and 4 large eggs.
How much butter is required?
The recipe calls for 1/2 cup of unsalted butter, cut into pieces.
Why is salt added to the boiling water?
A pinch of salt is added to prevent pitting in stainless steel pans.
What type of flour should I use?
Use 1 cup of all-purpose flour that has been sifted.
How many eggs are needed for the dough?
You will need 4 large, grade A pasteurized eggs.
What is the first step in the instructions?
Melt the butter in water over medium heat in a medium saucepan and bring to a boil.
How do I incorporate the flour into the mixture?
Reduce the heat to low and quickly add the sifted flour all at once, stirring vigorously with a wooden spoon.
Why do I need to stir the dough on low heat for a minute?
This step helps evaporate excess moisture, allowing the flour to thoroughly absorb the water.
How long should the dough cool before adding eggs?
Let the dough cool for approximately 5 minutes until it is comfortable to touch.
How should the eggs be added?
Add the eggs one at a time, stirring well after each addition until fully incorporated into the dough.
How can I tell if the dough has the right consistency?
The final dough should be smooth and form a 'V' shape when you lift a spoon out of it.
What is the recommended oven temperature?
Preheat your oven to 400°F (200°C).
How should I prepare the baking sheet?
Line a greased baking sheet with parchment paper or use a silicone baking mat.
What size should I pipe éclairs?
Pipe out 3-inch long shapes using a pastry bag fitted with a large round tip.
What size should I make cream puffs?
Use a small scoop to form 1.5-inch balls.
How much space should be left between pastries on the sheet?
Leave at least 2 inches of space between each puff as they will expand significantly.
How long do the pastries need to bake?
Bake them for 30 minutes in the preheated oven.
Is it okay to open the oven door while baking?
No, do not open the oven door during the 30-minute baking period to allow for maximum puffing and a crispy exterior.
What is a simple suggestion for a sweet filling?
Use sugar-free instant pudding mixed with 1.5 cups of milk for a thicker consistency.
What pudding flavors work well as a filling?
Banana, cheesecake, or chocolate flavors are excellent choices.
How can I make a quick chocolate ganache topping?
Melt Nutella with a little milk and drizzle it on top of the pastries.
Is there an even faster way to top these pastries?
Yes, you can warm a can of frosting in the microwave for a quick topping.
Can these puffs be used for savory dishes?
Yes, slice the puffs in half and fill them with chicken or tuna salad for sandwiches.
How many calories are in one serving?
Each serving contains approximately 87 calories.
What is the fat content per serving?
There are 5.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving has 6.3g of carbohydrates.
How much protein is in one puff?
Each serving provides 1g of protein.
How many servings does this recipe yield?
The recipe makes 12 servings.
What tool is best for stirring the dough?
A wooden spoon is recommended for stirring the dough vigorously.