Choux Pastry (pronounced shoo) is the delicious backbone to eclairs, beignets, French crullers, creme puffs and more! I decided to make these into creme puffs.
1/2 cup of butter
1/2 cup of water
1/2 cup of milk (whole or 2%)
1/4 teaspoon of salt
2 teaspoons of sugar
1 cup of flour
4 large eggs
Chop butter into 6-10 pieces and add to a saucepan on medium heat. Add water, milk, salt and sugar to the sauce pan.
Stir until the butter has melted.
Bring to a simmer then turn to low. Add the flour all at once and stir with a wooden spoon until fully incorporated.
Using the wooden spoon press the mixture against the side of the saucepan for about a minute.
Remove from heat and place in a large mixing bowl or stand mixer.
While the mixture cools, beat 4 large eggs in a separate bowl.
Using a stand mixer or handheld mixture on low beat in the eggs very slowly. I like to take a small measuring cup and add the eggs one scoop at a time.
Continue to add the eggs until the pastry reaches the right consistency (see details below). You can use the leftover eggs in an eggwash.
Congratulations! You have just made choux pastry or if you want to get really fancy Pâte à Choux :)
To make Creme Puffs:
Add dough to a piping bag or a large ziplock with the corner cut off.
Add wax paper to a baking sheet and brush with water. This will add moisture which helps these pastries rise.
Pipe mounds about 2 inches across and about 3 inches apart from each other.
Wet your finger and push down the peaks.
Add a teaspoon of milk or water to your leftover eggs and brush across your pastries.
Bake in a 400 degree oven for 20 minutes, then reduce temperature to 350 and bake for an additional 10 minutes. Pastries should be risen and golden brown.
After you pastries cool you can cut them in half and add whipped creme, jam, lemon curd or whatever fits your fancy!
I made a vanilla custard and filled the pastries by poking a hole in the side with a the tip of pastry bag.
Scroll for more details!
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Chop up butter and add to a saucepan with water, milk, salt and sugar. Stove is set to medium until the mixture simmers.
Stir in flour with a
Once incorperated, use the
wooden spoon to smash the
mixture against the side of your saucepan for about 1 minute.
Remove from heat and beat 4 eggs
After slowly adding the eggs with a 1/4 c
measuring cup this is how much I had left
Here is the consistency you are looking for.
When you pull your fingers away the peak should fold over.
Brush water onto wax paper
Pipe your pastry into 2 inch mounds
Tap down the peaks after dipping your finger in water.
The pastry will puff up in the oven
You can pipe in vanilla custard by poking a hole into the side of the pastry with your piping tip.
Or cut in half and enjoy with whipped creme!
Hope you love this recipe! Let me know if you give it a try.
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