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Choux Pastry Dough Recipe

2016-05-22
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Sunday May 22, 2016
  • Comments : 3 Comments
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
The Choux pastry, or 'pâte à choux', is a dough used in a lot of French pastries 





Choux Pastry Dough

Ingredients

Choux Pastry Dough
 
½ Cup Milk (110 grams)

½ Cup Water (100 grams)

1 teaspoon Sugar (8 grams)

½ teaspoon Salt (1 gram)

½ Cup Butter (125 grams)

1 ½ Cup Flour (220 grams)

⅔ Cup Eggs (250 grams)

Steps


In a saucepan, pour in the

Milk

(½ Cup or 110 g), the

Water

(½ Cup or 100 g), the

Salt

(½ teaspoon or 1 g), the

Sugar

(1 teaspoon or 8 g) and the

Butter

(½ Cup or 125 g), over medium heat

Once the

Butter

has melted, and when the liquid starts boiling again, remove from heat

Choux Pastry Dough
Choux Pastry Dough
off the heat, add in the

Flour

(1 ½ Cup or 220 g).

For better results, sift the

Flour



Remove from the heat and mix with a spatula, until the

Flour

has absorbed all the liquid

Choux Pastry Dough

Transfer to a mixing bowl immediately

Choux Pastry Dough

Choux Pastry Dough

Beat the

Eggs

(⅔ Cup or 250 g)

Choux Pastry Dough
Choux Pastry Dough
Add in the

Eggs

(one by one) while mixing the dough. You may mix by hand, or using a stand mixer ('kitchen aid' ), with the paddle also called the 'leaf'
Choux Pastry Dough
Make sure to pour the the

Eggs

one at a time

Mixing will take time, until your reach a dough with a smooth texture

Pastry Bag

For most recipes using the Choux Pastry Dough, you need a Pastry Bag

Choux Pastry Dough
Choux Pastry Dough
Fill the Pastry Bag (2/3)
Choux Pastry Dough
push the dough inside the Pastry Bag to remove air pockets
Choux Pastry Dough
Twist...

Choux Pastry Dough

Paper or mat ?

In general, you may use parchment paper or silicon mat, however I often noticed that parchment paper yields better results (the silicon mat isolates the heat and the choux dough will not rise as much)

Choux Pastry Dough

A more recent technique:
  • The SILFORM mat

    are silicon mats that have "holes" that make it easier to shape perfect eclairs (shop for the brand Demarle).
    I bought mine in Paris at:

La Bovida
36 Rue Montmartre
75001 Paris
France

Choux Pastry Dough

What Pastry Bag tip to use?

Choux Pastry Dough

Choux Pastry Dough

What baking tray to use?

If you can, use those baking trays with tiny holes which will allow the air to circulate easily while baking and will make the dough rise faster

Choux Pastry Dough

Choux Pastry Dough
Choux Pastry Dough

Piping the dough

Pipe the dough as desired.
  • For "Choux" dessert, a spoon is enough.
  • For "Eclairs", a Pastry Bag with a round tip is necessary

Choux Pastry Dough

Choux Pastry Dough

The tip

Choux Pastry Dough

Choux Pastry Dough

Baking temperature

Choux Pastry Dough


Choux Pastry Dough


Baking for how long?

Bake at 320 °F / 160 °C or at 360 °F / 180 °C. The baking time depends on the shape and quantity of dough to be baked. Choux must rise while baking and then get a golden/brown color.

Choux Pastry Dough

Choux Pastry Dough

After baking

Choux Pastry Dough

Result

Choux Pastry Dough


Using with craquelin

The craquelin is an extra dough that you can lay over the eclairs or choux before baking, it will help the dough the rise evenly and will add some crunchiness to the baked dough

Choux Pastry Dough


Here's the result when baking the choux dough with craquelin

Choux Pastry Dough

The result and the pix







Comments for This Recipe

3 Comments
  1. On Sunday January 20, 2019
    Mary wrote:
    Hi! I have a convection oven and I can't seem to find the right temperature without them craking on sides. Can you give me some advice on the temperature I should use? I tried heating it up at 200C then turn the oven off, put the eclairs, let them 15 min and after turn it back on at 160C, but they still crack on sides.Also tried 180C constantly. I use Silform, 15 mm piping nozzel. I also tried baking them frozen; frozen and leting them at room temperature and also without freezing them, nothing seems to work.
  2. On Sunday January 20, 2019
    François answered:
    Hmmm seems strange.

    Send me photos of the result, at :
    francoisZZ@cuisinedaubery.com
    (remove the ZZ)
  3. On Monday January 21, 2019
    Mary wrote:
    Thank you for the prompt reply!!! I just sent you the photos!

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½ Cup Milk (110 g)

½ Cup Water (100 g)

1 teaspoon Sugar (8 g)

½ teaspoon Salt (1 g)

½ Cup Butter (125 g)

1 ½ Cup Flour (220 g)

⅔ Cup Eggs (250 g)