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Choux Pastry Dough Recipe

2016-05-22

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

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About this recipe

I am showing here my favorite Choux Dough recipe
Choux Pastry Dough

The Choux Dough is used in a lot of desserts like Eclairs, Choux (puffs), Paris-Brest and other desserts
Choux Pastry Dough

Choux Pastry DoughChoux Pastry DoughChoux Pastry Dough


Ingredients

Choux Pastry Dough

For 810 g (1 ¾lbs ) (weigh of prebaked 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)

 

For 1.29 kg (2 lbs 14 oz ) (weigh of prebaked dough)

 
¾ Cup Milk (176 grams)

⅔ Cup Water (160 grams)

2 teaspoons Sugar (12.8 grams)

½ teaspoon Salt (1.6 grams)

1 Cup Butter (200 grams)

2 ½ Cups Flour (352 grams)

1 Cup Eggs (400 grams)

 

For 648 g (1 lbs 7 oz ) (weigh of prebaked dough)

 
½ Cup Milk (88 grams)

⅓ Cup Water (80 grams)

1 teaspoon Sugar (6.4 grams)

½ teaspoon Salt (0.8 gram)

½ Cup Butter (100 grams)

1 ¼ Cup Flour (176 grams)

½ Cup Eggs (200 grams)

 

For 486 g (1 lbs 1 oz ) (weigh of prebaked dough)

 
⅓ Cup Milk (66 grams)

¼ Cup Water (60 grams)

1 teaspoon Sugar (4.8 grams)

½ teaspoon Salt (0.6 gram)

⅓ Cup Butter (75 grams)

1 Cup Flour (132 grams)

⅓ Cup Eggs (150 grams)

 

For 324 g ( ¾lbs ) (weigh of prebaked dough)

 
3 Tablespoons Milk (44 grams)

3 Tablespoons Water (40 grams)

½ teaspoon Sugar (3.2 grams)

½ teaspoon Salt (0.4 gram)

4 Tablespoons Butter (50 grams)

½ Cup Flour (88 grams)

¼ Cup Eggs (100 grams)

 

You will need...

Steps

1.  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

2. After the

Butter

has melted, once the liquid starts boiling, remove from heat
Choux Pastry Dough

3. Off the heat, add in the

Flour

(1 ½ Cup or 220 g)

4.  For better results, sift the

Flour



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

Flour

has absorbed all the liquid
Choux Pastry DoughChoux Pastry DoughChoux Pastry Dough

6. Transfer to a mixing bowl immediately and stir to let the dough cool down
Choux Pastry Dough

7. Beat the

Eggs

(⅔ Cup or 250 g) i na mixing bowl

8. 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 DoughChoux Pastry Dough

9.  Make sure to pour the the

Eggs

one at a time

10. Mixing will take time, until your reach a dough with a smooth texture
Choux Pastry DoughChoux Pastry Dough

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

12. Transfer the dough into the Pastry Bag

13. Push the dough inside the Pastry Bag to remove air pockets

14. Twist to close
Choux Pastry DoughChoux Pastry DoughChoux Pastry DoughChoux Pastry Dough

Paper or mat ?

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

Another type of mat is the SILFORM mat : A silicon mat with tiny "holes" that makes it easier to bake perfect eclairs (shop for the brand Demarle). Those tiny holes allow for a better heat distribution for better puffs. I bought mine in Paris at:
La Bovida
36 Rue Montmartre
75001 Paris
France
Choux Pastry Dough

What Pastry Bag tip to use?

For the pastry tip, you may choose a "plain tip" or a "star tip"
Choux Pastry DoughChoux 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 DoughChoux Pastry Dough

Piping the dough

Pipe the dough as desired:

● For "Choux" dessert, pipe small balls

● For "Eclairs", pipe straight lines

● For "Paris-Brest" desserts, pipe circles
Choux Pastry DoughChoux Pastry Dough

The tip

15. To erase that "pointing tip" at the end of a choux or an eclair, just dip a finger in a glass of water and reshape slighty
Choux Pastry DoughChoux Pastry Dough

The baking temperature

The baking temperature is the most difficult part when baking pastry dough
Choux Pastry Dough

● Not hot enough and the dough will not rise... Puffs will not get puffed up

● Too hot and the dough will "burst" while baking
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

With some ovens, it is recommended to open slightly the oven door while baking to let the humidity escape
Choux Pastry DoughChoux Pastry Dough

After baking

16. After baking, remove the baked choux from the baking pan (they would continue to bake as the pan is still hot)
Choux Pastry Dough


Result

Choux Pastry Dough


 
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

 

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

Choux Pastry Dough


 

The result and the pix


Choux Pastry Dough Recipe

Choux Pastry Dough Recipe

Choux Pastry Dough Recipe


Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe

5 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
    FX (François-xavier) 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!
  4. On Saturday June 22, 2019
    Anonymous wrote:
  5. On Tuesday November 5, 2019
    Dennis Gander wrote:
    Please put me on your list. Thanks

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What to cook with...

Beurre salé

,

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,

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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)