Choux Pastry Recipes

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HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX)



How to Make Choux Pastry (Pâte à Choux) image

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 17

1/2 cup (115g; 8 Tbsp) unsalted butter, cut into 8 pieces
1/2 cup (120ml) water
1/2 cup (120ml) 2% or whole milk
1/4 teaspoon salt
2 teaspoons granulated sugar
1 cup (125g) all-purpose flour (spoon & leveled)
4 large eggs, beaten
egg wash: 1 egg beaten with 1 Tablespoon milk or water
medium saucepan
wooden spoon or rubber spatula
handheld or stand mixer
large mixing bowl
2 baking sheets
parchment paper
pastry brush
piping bag (reusable or disposable)
piping tip

Steps:

  • Watch the video in the blog post above; it will help guide you through the next few steps.
  • Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
  • With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
  • Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
  • Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
  • Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
  • Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
  • Split open pastries and fill with homemade whipped cream, lemon curd, pastry cream, jam, a combination of these, or your favorite filling. You can also poke a hole in the pastries and pipe the filling inside. For my pictured cream puffs and profiteroles, see recipe notes.
  • Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.

EASY CHOUX PASTRY RECIPE



Easy Choux Pastry Recipe image

Provided by Gemma Stafford

Categories     Dessert

Time 40m

Number Of Ingredients 5

1 cup (8floz/225ml) milk
1/2 cup (4 oz/115g) butter
1/4 teaspoon salt
1 cup (5oz/142g) all-purpose flour
4 eggs, (at room temperature )

Steps:

  • Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.
  • Heat the milk, butter, and salt over medium heat. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough.
  • Cook the dough, stirring constantly over low heat for 2 minutes or until the dough begins to coat the bottom of the pan.
  • Take the pan off the of the heat and allow the dough to cool slightly. Add in the eggs and stir using a wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste.
  • Spoon the mixture into a pastry bag fitted with a large plain round tip.
  • Pipe the choux pastry into 1 1/2 inches wide and 1-inch high rounds You should have about 18 - 20 puffs.
  • With a wet finger then lightly press down the swirl or peak of each puff. Then using your fingers, slick water drops all around the cookie sheet and puffs. This will create steam in the oven and help your puffs to rise up.
  • Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes.
  • Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or topping.
  • Cover and store the puffs in the fridge for up to 3 days.

PATE A CHOUX



Pate a Choux image

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 3 dozen cream puffs

Number Of Ingredients 5

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white

Steps:

  • Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC)



Choux Pastry (For Cream Puffs, Eclairs, Etc) image

Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.

Provided by Random Rachel

Categories     Dessert

Time 40m

Yield 1 batch of dough

Number Of Ingredients 5

2 ounces butter or 2 ounces margarine
3/4 cup water, scant
1/2 cup flour, heaping
2 eggs, beaten
1 tablespoon sugar (optional)

Steps:

  • Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
  • For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
  • Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
  • Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
  • They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.

Nutrition Facts : Calories 777.1, Fat 56.1, SaturatedFat 32.4, Cholesterol 493.9, Sodium 553.5, Carbohydrate 48.5, Fiber 1.7, Sugar 0.6, Protein 19.5

PROFITEROLES



Profiteroles image

Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!

Provided by CELTICKIM

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon rose water
1 cup heavy cream
9 ounces semisweet chocolate, chopped

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
  • Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
  • Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  • To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g

SWEET CHOUX PASTRY



Sweet Choux Pastry image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield About 50 1-inch/2.5-cm balls

Number Of Ingredients 7

3/4 cup/170 g butter
4 teaspoons sugar
Pinch salt
1 1/2 cups/185 g all-purpose flour
6 eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
Milk, for glaze

Steps:

  • Preheat the oven to 375 degrees F/190 degrees C.
  • Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
  • Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag.
  • Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.

CHOUX PASTRY



choux pastry image

soft and sticky, When baking, the moisture in the dough turns to steam and puffs up the mixture leaving the centre hollow, which can then in turn be filled with whipped cream or a savoury filling.

Provided by 04mikhom

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Sift the flour and salt together
  • Put the water and butter into a saucepan. Heat slowly until the butter melts, then bring to a brisk boil.
  • Remove from the heat and tip in all the flour. Stir briskly until the mixture forms a soft ball and leaves the sides of the pan clean.
  • Remove from the heat and cool slightly. Add the eggs very gradually, beating hard until the mixture is smooth, shiny and firm enough to stand in soft peaks when lifted with a spoon. It is important to beat the mixture vigorously at this stage to trap in as much air as possible. A hand held electric mixer is ideal for this purpose.
  • If not baking immediately, leave the mixture in the saucepan and cover with a lid to prevent the pastry drying out.
  • Bake in an oven preheated to 200 - 220‚°C (400 - 425‚°F) mark 6 - 7. When the choux pastry is removed from the oven it should be pierced immediately to make a small hole to allow steam to escape.
  • Storing Choux pastry isn't recommended however, you can freeze either, uncooked, piped into the desired shape, or cooked but left unfilled and undecorated

PATE A CHOUX (CREAM PUFF PASTRY)



Pate a Choux (Cream Puff Pastry) image

Basic dough from which you can make cream puffs, profiteroles, eclairs, cream puff swans or any manner of other desserts.

Provided by P48422

Categories     Dessert

Time 20m

Yield 60 small cream puffs or eclairs

Number Of Ingredients 7

1/2 cup whole milk
1/2 cup water
7 tablespoons unsalted butter, cut into pieces
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
5 -6 large eggs, room temperature

Steps:

  • Place a bowl on your mixer and fit the paddle attachment to it.
  • Put your eggs next to the mixer.
  • Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
  • Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
  • Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
  • Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
  • Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
  • Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
  • That's fine.
  • Just let it mix until no more steam is coming off the dough.
  • Then add the first egg, letting it mix in fully before adding the next one.
  • Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
  • Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
  • Before adding the 6th egg, stop the mixer and check the consistency of the dough.
  • You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
  • If the dough is too thick and doesn't form that peak, add the last egg.
  • The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
  • It should be used immediately.
  • NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
  • Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
  • Stop mixing when you still have one egg left to add and inspect the dough.
  • Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
  • The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
  • And relax.
  • Even if you can't decide what to do, add the egg - you will still get a good puff.
  • Use the paste while it is warm.
  • It cannot be kept.
  • Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.

Nutrition Facts : Calories 31.3, Fat 1.8, SaturatedFat 1, Cholesterol 19.3, Sodium 45.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 0.9

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From gamberorossointernational.com


HOW TO MAKE GLUTEN FREE CHOUX PASTRY | PâTE à CHOUX
2021-03-03 Preheat your oven to 375°F. Line two large rimmed baking sheets with unbleached parchment paper and set them aside. To make the paste, place the butter, milk, and salt in a medium-size, heavy-bottomed saucepan over medium heat until the butter is completely melted, and the mixture begins to simmer.
From glutenfreeonashoestring.com


HOW TO MAKE CHOUX AU CRAQUELIN (VANILLA CREAM PUFFS)
2021-09-25 Step 1: Make the pastry cream. Prepare an ice bath by adding ice and a bit of water to a large bowl. Set aside. In a small mixing bowl, add the sugar, flour, cornstarch and egg yolks. Whisk well until the mixture is pale yellow, 2 to 3 minutes. In a saucepan on low heat, add the milk, vanilla extract and egg mixture.
From tasteofhome.com


EASY CHOUX PASTRY RECIPE | PROFITEROLE WITH CHOCOLATE FILLING
2020-05-21 Choux Pastry or pâte à choux. Choux Pastry, pâte à choux, is used in making various yummy pastries. Profiterole, cream puff and churro, to name a few. And it’s not complicated at all to get the hang of it. I personally use choux pastry to make profiterole or cream puff most of the time as they hold a special place in my tummy, I mean heart!
From visiteat.ca


CHOUX PASTRY - TANTALISE MY TASTE BUDS
2015-06-06 Preheat the oven to 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6. Add the butter and water to a saucepan or small pot and allow to come to a boil slowly. For the best results ensure that the water does not boil before the butter has melted. Remove the pot off the heat and add all the flour and salt.
From tantalisemytastebuds.com


BASIC CHOUX PASTRY RECIPE - HOUSE & HOME
Directions. Yield: Step 1: Make sure all your ingredients are at room temperature. Warm the butter in a pot with milk, water, salt and sugar. Ensure the liquid doesn’t boil until the butter is melted. Once all the butter is melted, bring to the boil for 10 seconds. Step 2: Remove the pot from the heat and add the flour in one go.
From pre.houseandhome.com


HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND MORE
2022-01-26 Step 1: Boil and beat. To start, add the water, butter and salt to a saucepan and bring the blend up to a boil. Then add the flour all in one go. Use a wooden spoon to stir until the mixture comes together in one mass and keep stirring until a smooth, ball forms.
From tasteofhome.com


HOW TO MAKE PERFECT PâTE à CHOUX (CREAM PUFF PASTRY)
Turn the pastry into the 3-quart bowl and stir with a wooden spoon for 30 seconds to cool it off briefly. Then make a well in the center of the warm pastry and beat in 1/4 cup of the beaten egg. When blended (it will look strangely separated as first), repeat with another 1/4 cup of egg, then another, and half the final bit of egg.
From delishably.com


HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE
2021-03-11 Serious Eats / Vicky Wasik. Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop. Serious Eats / Vicky Wasik.
From seriouseats.com


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