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Choux Pastry Dough Recipe
2016-05-22
- This Recipe
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Choux Dough
- Difficulty: Intermediate
- Category: Base
- Preparation Time: 15 Minutes
- Cooking Time: 30 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Sunday May 22, 2016
- Comments : 5 Comments
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Languages :
English | 
Français
- Ingredients
- Eggs,
La version Française se trouve ICI |
The Choux pastry, or 'pâte à choux', is a dough used in a lot of French pastries |
Print |
Ingredients
 | 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), theWater (½ Cup or 100 g), theSalt (½ teaspoon or 1 g), theSugar (1 teaspoon or 8 g) and theButter (½ Cup or 125 g), over medium heatOnce the Butter has melted, and when the liquid starts boiling again, remove from heat |
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 | 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 |
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Transfer to a mixing bowl immediately |
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Beat the Eggs (⅔ Cup or 250 g) |
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 | 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' |
 |  Make sure to pour the the Eggs one at a timeMixing will take time, until your reach a dough with a smooth texture |
Pastry BagFor most recipes using the Choux Pastry Dough, you need a Pastry Bag |
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 | Fill the Pastry Bag (2/3) |
 | push the dough inside the Pastry Bag to remove air pockets |
 | Twist... |
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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) |
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A more recent technique:
La Bovida 36 Rue Montmartre 75001 Paris France |
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What Pastry Bag tip to use? |
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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 |
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 | Piping the doughPipe the dough as desired.
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The tip |
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Baking temperature |
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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. |
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After baking |
Result |
Using with craquelinThe 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 |
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Here's the result when baking the choux dough with craquelin |
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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)
Comments for This Recipe
Send me photos of the result, at :
francoisZZ@cuisinedaubery.com
(remove the ZZ)