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.
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
- 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
- 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.
- 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.)
- Using a pastry bag or ziplock bag, pipe out the dough on a baking sheet into 2 inch balls.
- Mix one egg and water to make an egg wash. Brush the egg wash liquid on the dough.
- 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!!