Name: Choux Pastry for Cream Puffs & Eclairs
Ingredients: ½ c butter ((113 g)); ½ c water ((120 mls)); ½ c milk ((120 mls)); ¼ tsp salt ((1 g), if Kosher salt increase to 2 g); 2 tsp sugar ((8 g), granulated); 1 c flour ((125 g), all purpose); 4 eggs ((200 g)); 1 tbsp milk (or water); 1 egg (beaten)

This classic pastry dough is extremely versatile. It can be piped into different shapes and filled with too many wonderful things to list! For the best results we recommend weighing the flour & eggs.

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Choux Pastry for Cream Puffs & Eclairs

Jennifer Levine

This classic pastry dough is extremely versatile. It can be piped into different shapes and filled with too many wonderful things to list! For the best results we recommend weighing the flour & eggs.

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Course Dessert

Cuisine French

Servings servings

Calories 106 kcal

Ingredients

Pastry Ingredients

½ c butter (113 g)
½ c water (120 mls)
½ c milk (120 mls)
¼ tsp salt (1 g), if Kosher salt increase to 2 g
2 tsp sugar (8 g), granulated
1 c flour (125 g), all purpose
4 eggs (200 g)

Egg Wash Ingredients

1 tbsp milk or water
1 egg beaten

Instructions

Choux Pastry Dough Instructions

Combine the butter, water, milk, salt, and sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mxture 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. 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 to 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 pipe-able consistency.
Your choux pastry dough is complete. You can use it immediately or cover and refrigerate for up to 3 days.

Egg Wash Instructions

Mix egg and milk/water together with a fork until well blended.

Cream Puff and Profiterole Shell Instructions

Preheat oven to 400 F.
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 tip. Pipe 2 inch mounds about 3 inches apart.
Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
Bake for 20 minutes, then reduce oven to 350℉ 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 puffing up properly.
Remove from the oven and transfer to a cooling rack.

Notes

Makes 16 large puffs.

Nutritional information is per puff.

Nutrition

Calories: 106kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 67mgSodium: 105mgPotassium: 42mgFiber: 0.2gSugar: 1gVitamin A: 265IUCalcium: 21mgIron: 1mg

Keyword choux pastry, Valentines

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