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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Choux Dough

https://www.cuisinedaubery.com/recipe/choux-dough-recipe/

Choux Pastry Dough Recipe

Sunday May 22, 2016
5 comments Share:
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 4.9
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The Choux pastry, or 'pâte à choux', is a dough used in a lot of French pastries

FX (François-xavier)

About this recipe

I am showing here my favorite Choux Dough recipe

Choux Pastry Dough Recipe

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

Choux Pastry Dough Recipe
Choux Pastry Dough RecipeChoux Pastry Dough RecipeChoux Pastry Dough Recipe

Choux Pastry Dough Recipe

Print Recipe, with photos Print Recipe, no photos
Preparation Time: 15 Minutes Cooking Time: 30 Minutes Skill: Intermediaire Level Cuisine: French Cuisine Courses: Base, Sweet Base, Choux Dough, 
Eggs
 4.9
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)


  • 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...
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    Sifter for Baking
    Flour Sifter
    Polyglass Spatula
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Stainless Steel Mixing Bowl
    DeBuyer Whisk
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Silicone Baking Mat
    Perforated Baking Mat
    French Star Pastry Tips Set, Stainless Steel
    Plain Pastry Tips Set, Stainless Steel
    Piping Tips
    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 Recipe

    Scanpan SaucepanCalphalon Nonstick Sauce Pan

    3. Off the heat, add in the Flour

    4.  For better results, sift the Flour

    5. Stir with a spatula, off the heat, until the flour absorbs the liquid and the mixture "forms a ball"

    6. Remove from the heat and mix with a spatula, until the Flour has absorbed all the liquid

    Choux Pastry Dough Recipe Choux Pastry Dough Recipe Choux Pastry Dough Recipe

    Sifter for BakingFlour Sifter Polyglass Spatula

    7. Transfer to a mixing bowl immediately and stir to let the dough cool down

    Choux Pastry Dough Recipe

    8. Beat the Eggs (⅔ Cup or 250 g) in a mixing bowl

    9. 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 Recipe Choux Pastry Dough Recipe

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerStainless Steel Mixing Bowl DeBuyer Whisk

    10.  Make sure to pour the the Eggs one at a time

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

    Choux Pastry Dough Recipe Choux Pastry Dough Recipe

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

    13. Transfer the dough into the Pastry Bag

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

    15. Twist to close

    Choux Pastry Dough Recipe Choux Pastry Dough Recipe Choux Pastry Dough Recipe Choux Pastry Dough Recipe

    Matfer Bourgeat Pastry BagsDisposable Pastry Bags


    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 Recipe

    Silicone Baking Mat Perforated Baking Mat


    What Pastry Bag tip to use?

    For the pastry tip, you may choose a "plain tip" or a "star tip"

    Choux Pastry Dough Recipe Choux Pastry Dough Recipe

    French Star Pastry Tips Set, Stainless SteelPlain Pastry Tips Set, Stainless SteelPiping Tips


    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 Recipe Choux Pastry Dough Recipe

    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 Dough Recipe Choux Pastry Dough Recipe

    The tip

    16. 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 Dough Recipe Choux Pastry Dough Recipe

    The baking temperature

    The baking temperature is the most difficult part when baking pastry dough

    Choux Pastry Dough Recipe

    ● 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 Recipe

    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 Dough Recipe Choux Pastry Dough Recipe

    After baking

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

    Choux Pastry Dough Recipe
    Result
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    Gregory Doyen’s Choux Dough


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    5 comments

    Mary Sunday January 20, 2019

    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.

    FX (François-xavier) Sunday January 20, 2019

    Hmmm seems strange.

    Send me photos of the result, at :
    francoisZZ@cuisinedaubery.com
    (remove the ZZ)

    Mary Monday January 21, 2019

    Thank you for the prompt reply!!! I just sent you the photos!

    Anonymous Saturday June 22, 2019

    Dennis Gander Tuesday November 5, 2019

    Please put me on your list. Thanks

     

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