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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
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Sunday May 22, 2016
- Comments : 5 Comments
-
Languages :
English | 
Français
- Ingredients
- Eggs,
- Print This Recipe
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La version Française se trouve ICI |
The Choux pastry, or 'pâte à choux', is a dough used in a lot of French pastries Don't forget to share your photos once you tried this recipe! HERE |
About this recipe |
The Choux Dough is used in a lot of desserts like Eclairs, Choux (puffs), Paris-Brest and other desserts
Ingredients
 | 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) |
You will need...
Steps
1. 
In a saucepan, pour in the
2. After the
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 heat2. After the
Butter
has melted, once the liquid starts boiling, remove from heat
3. Off the heat, add in the
4.
For better results, sift the
5. Remove from the heat and mix with a spatula, until 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
6. Transfer to a mixing bowl immediately and stir to let the dough cool down
7. Beat the
8. Add in the
Eggs
(⅔ Cup or 250 g) i na mixing bowl8. 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'
9. 
Make sure to pour the the
10. Mixing will take time, until your reach a dough with a smooth texture
Make sure to pour the the Eggs
one at a time10. Mixing will take time, until your reach a dough with a smooth texture
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
12. Transfer the dough into the Pastry Bag
13. Push the dough inside the Pastry Bag to remove air pockets
14. Twist to close
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:
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
36 Rue Montmartre
75001 Paris
France
What Pastry Bag tip to use? |
For the pastry tip, you may choose a "plain tip" or a "star tip"
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
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
● For "Choux" dessert, pipe small balls
● For "Eclairs", pipe straight lines
● For "Paris-Brest" desserts, pipe circles
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
The baking temperature |
The baking temperature is the most difficult part when baking 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
● Too hot and the dough will "burst" while baking
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 colorWith some ovens, it is recommended to open slightly the oven door while baking to let the humidity escape
After baking |
16. After baking, remove the baked choux from the baking pan (they would continue to bake as the pan is still hot)
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 |
Here's the result when baking the choux dough with craquelin |
|
The result and the pix
|
|
|
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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)