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CHOUX PASTRY – PÂTE À CHOUX

Course: basic
Cuisine: French
Keyword: eggs, flour, unsalted butter, water

Ingredients

  • 1-1/2 cups;200g unbleached all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 cup;250ml water
  • 7 tablespoons;105g unsalted butter, cut into chunks, at room temperature
  • 4 to 6 large eggs

Instructions

  • Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  • Sift the flour and the salt onto a piece of waxed or parchment paper. 
  • Combine the water and butter in a medium-size saucepan and bring to a boil over medium-high heat. When the butter is melted, remove the pan from the heat and add the flour and salt all at once. Using a wooden spoon or paddle, beat the mixture vigorously. It will go together easily, creating a sort of thick paste that comes away from the side of the pan and forms a homogenous ball of dough, 20 to 30 seconds. Continue to beat and mix until there is a film on the bottom of the pan which is just beginning to turn pale gold, and the dough becomes dry; this can take up to 5 minutes.
  • Transfer the dough to the bowl of an electric mixer and beat it with the paddle attachment until it cools enough that steam is no longer coming from it. Add the eggs, one at a time, beating thoroughly after each addition. The texture of the dough should be quite soft and when you pull the paddle from it, it will make a point that will flop over, like a curved bird's beak.
  • Fill a pastry bag with a ½ inch (1.3 cm) round tip, then fill the bag with the dough. Make whatever shapes you want to use, leaving about 1-inch (2.5cm) between each one, as they will expand during baking.
  • Bake until the pastry is golden and puffed, which will take about 20 minutes.