Metric:
9 Eggs
250gr Flour
170gr Unsalted Butter
Pinch of Salt
Pâte à Choux ( Choux Pastry ) Recipe
Recipes > French Recipes > French Dessert Recipes > French Pâte à Choux ( Choux Pastry ) Recipes
TRADITIONAL FRENCH RECIPE: Pâte à choux, or choux paste, is a paste made of flour, water, butter, and eggs — it's slightly thicker than a batter, but not quite as thick as a dough. It's pronounced "pat a shoe," although neither patting or shoes has anything to do with it. "Pâte" means paste and "choux" means cabbage — the name comes from the resemblance to little cabbages when the puffs come out of the oven.
Choux pastry is usually baked but for beignets it is fried. I
Since the Choux rarely go plain, my favorite filling is a scoop of ice cream for desserts. They're super classy, super fun, and super easy.
You can also fill smaller puffs with pastry cream, lemon curd, or any other kind of creamy filling. Stack the puffs on top of each other and drizzle them with caramel or chocolate. Or you can go full savory, with cheesy gougères, made just by folding shredded cheese into the batter before scooping and baking. You can also add ground black pepper or other spices. I love serving these as an appetizer or a side dish for parties.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Heat oven to 220C / 425F.
02 - In a saucepan, bring Butter, Salt, and 300gr / 10.5oz / 1.5 cups Water to a boil.
03 - Remove the pan from the heat and add the Flour stirring vigorously for about 3 minutes, or until a thick dough has formed.
04 - Return the Dough to the cooker and heat, stirring constantly for another 3 minutes, until the Dough is lightly dried.
05 - Transfer the Dough to a bowl, and let it cool for 5 minutes.
06 - With an electric mixer, beat in 8 Eggs, one by one. Make sure the Egg beaten is well incorporated before you add the next one. At this point the Dough will come together and be thick, shiny, and smooth.
07 - Put the Dough mixture into a piping bag and sqeeze a walnut-size piece of Dough onto a parchment-lined baking sheet, 1in apart one another.
08 - Lightly beat the remaining Egg with a pinch of Salt and brush each piece of Dough with it.
09 - Bake for about 10 minutes, or until puffed and light brown.
10 - Reduce oven temperature to 180C / 350F, and continue to bake for 10-15 minutes or until well browned.
11 - Remove the tray from the oven and let cool.
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