Pate a choux - video recipe !
We all love choux, these fluffy buns from France, filled with custard or whipped cream ! Here is the simpliest recipe ever to achieve this classic pastry !
Ingredients
Materials
- Piping bag
Preparation
In a pot, put the water to heat with the butter and the salt
When the butter has melted, add the flour and stir until the dough comes off the pot.
Take out of the heat, and add the eggs, one by one, mixing everytime.
With a piping bag, or spoons, form the choux, making a ball. Beat the egg and brush the choux with it.
Bake 20 minutes at 360°F. Once cooked, leave the oven door half open for 10 minutes before taking them out.
To fill a choux, use a knife to make a little hole at the bottom of it.
Fill it using a piping bag, a pastry syringe, or a siphon.
There you are, your choux are ready !
Observations
What is the secret to making perfect choux pastry?
The key to perfect choux pastry lies in the technique of mixing the dough properly after adding the flour and ensuring the eggs are incorporated one at a time for the right consistency.
Can I make choux pastry ahead of time?
Yes, you can prepare the choux pastry dough in advance and store it in the refrigerator for a few hours before piping and baking.
What can I fill my choux with besides custard or whipped cream?
Choux can be filled with a variety of delicious fillings such as pastry cream, chocolate mousse, ice cream, or savory options like cheese or herb cream.
Why do I need to leave the oven door half open after baking?
Leaving the oven door half open allows the steam to escape, which helps prevent the choux from collapsing and ensures they maintain their fluffy texture.
Can I freeze choux pastry after baking?
Yes, baked choux pastry can be frozen for up to a month. Just make sure to cool them completely before placing them in an airtight container for freezing.
Nutrition
- Carbo: 14g
- Total fat: 6.6g
- Saturated fat: 3.7g
- Proteins: 4.4g
- Fibers: 0.8g
- Sugar: 0.5g
- ProPoints: 4
- SmartPoints: 5
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