Choux Paste is a cooked paste made mainly with water, butter, flour, and eggs. It is a base for desserts such as eclairs and profiteroles; however, there is a lot of modifications over time to get what we have it is today. A sweet version is usually filled with cream and garnished while a savory version such as fish or even meat.

Choux pastry dough can be used to make eclairs, buns, cream puffs, profiteroles, crullers, beignets, churros, funnel cakes and many other shapes.

Unlike short crust, flaky or puff pastry, choux pastry dough is made from water and flour which is further enriched and lightened through the incorporation of eggs while beating the paste.

Baking results in a crisp shell with a thin, moist lining of cooked paste and a hollow centre. There is no leavening agent in choux pastry. Instead, these pastries rely on the steam produced during baking to puff up and form the  hollow center.

Choux pastry can be shaped prior to baking to make a variety of products.

Pate a choux is a lite and airy pastry that has filled with chocolate, pastry cream, mousse, and much more possibilities. Here a simple recipe that I use to make them

Ingredients:

  • 1 cup of water
  • 1 stick of butter ( 8 tablespoons)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sugar
  • 1 cup of flour
  • 3 eggs
  • 1 extra egg for egg wash
  • 1 1/2 teaspoons of water

Directions:

  1. Preheat oven to 425 degrees. With a large saucepan, bring water, butter, salt, and sager to a boil. Take it off the heat, add the flour until incorporated. Return the pan to the heat to evaporate the rest of the liquid.
  2. Take the flour mixture and put it in a mixer with a paddle attachment and mix on medium speed, adding one egg at a time. Stopping each time after you drop an egg in to scrape the sides of the bowl. Mix until smooth and incorporated. ( The dough should be thick, but should still fall off the paddle slowly when lifting.) (IF IT STICKS LIKE GLUE: Add another egg 🙂 it will loosen it up and get that consistently you want.)
  3. Using a pastry bag or ziplock bag, pipe out the dough on a baking sheet into 2 inch balls.
  4. Mix one egg and water to make an egg wash. Brush the egg wash liquid on the dough.
  5. Bake in the oven for 15 minutes then reduce the heat to 375 degrees and bake until puffed up and light golden brown, overall 20 minutes. Done!!

You can fill them up with anything you want now, traditional they come with pastry cream. Check out my recipes for the pastry cream and how to transform it into a unique type of style of cream.

Choux paste

Post Author: xjasminex

My name is Jasmine. I am a hard-working woman that is a certified chef with a sense of adventure. I experienced within Puerto Rican, French, Thai, and traditional cuisine; nevertheless, I am always open to learning something new. I nice to meet, and I will make you laugh, including but not limited to, I will support anyone the best of my abilities. Check out my food blog at Bingekookin.com to see more.

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