This popular, delicate and light French pastry has many versatile uses, such as profiteroles, éclairs, French crullers, and beignets.
Steps
1
Making the Pâte à Choux
Ingredients
1 cup water or milk
1/3 cup (80 g) butter
Pinch of salt
1 tbsp sugar
1 cup flour
In small sauce pot on high heat, bring liquid (water, milk, etc.) and fat (usually butter) to a rolling boil; the boiling action emulsifies the butter into the liquid. Salt and/or sugar is added to liquid.
Add flour all at once and stir with wooden spoon to form a thick paste. On low heat keep stirring dough to develop gluten and dry the dough a little. Cool to room temperature.
2
Piping the Pâte à Choux
Ingredients
4-5 whole eggs
Preheat the oven at 400ºF (200°C).
Once batter is removed from the heat and cooled, continue to add the whole eggs one at the time.
With wooden spoon be sure that you are mixing in the egg thoroughly before adding another.
Consistency check: the batter will be sticky between thumb and index like chewing gum.
When batter is thoroughly mixed, add the batter to a pastry bag using the largest tip.
To continue by making profiteroles, or your desired application, on a non stick cookie sheet, silpat or parchment paper pipe each individually on the sheet, giving enough room for each to expand.
3
Baking the Pâte à Choux
Bake at 400ºF (200°C) for 10 to 15 minutes, to achieve initial expansion, then turn down heat to 300ºF (150°C) and continue to bake until golden, about another 10 minutes. Do not open the door for the first 10 minutes.
The choux will be baked through once they are golden crispy color.
8 Comments
Janet C•
I have heard these freeze well.. Would it be ok to freeze fully cooked and fill with a savory filling after they have been defrosted? Are there any fillings it would be ok to fill before freezing and just defrost?
I think these are best very fresh, like any baked item. If you need to freeze them and reheat, you can. Just fill after you thaw, so the dough does not become soggy.
I would not recommend using these in a frozen application as is assembled in full and then defrosted as there are too many variables to manage. ~Ken
Thanks Ken!
I am trying to plan a picnic menu for a wedding, so I am checking out all my options. I am very grateful to be able to come here and check in!
I've made these 7 times over and they never come out perfectly. I must be doing something wrong. Will convection baking ruin them or is something else making them not rise? I definitely worked the dough and even added some moisture to the pan.
I should say they do rise but some don't ever unstick from themselves in the center.
I have tried lowering the temperature, using almond milk instead of water, and whisking eggs first before adding them.
My first batch came out fine for small shapes (puffs) but everything else was sticky internally.
Jiri, when making choux puffs, there are three important points that come to mind: 1) Cook the panade (the flour mixture in Step 1) thoroughly. Cook this mixture evenly until a thin dry layer or crust appears on the bottom of the pan. If a non-stick pan is used, then a crust is usually not visible; practice will be necessary. 2) Don't allow the panade to cool too much before adding the eggs. Allow the mixture to cool to 140 degrees F or 60 degrees C, then add the eggs. And, 3) Don't add too much moisture via the eggs. Once the fourth egg is added, if the dough needs more egg, then blend the fifth egg and add it a teaspoon at a time, instead of an entire egg at a time.
Mari chari, as written, the recipe calls for whole eggs to be added. However, if you are familiar with the precise, desired texture of the batter, you may choose to beat and add a partial egg at the end of this step, to fine-tune the consistency of the batter. Eggs vary in size, even within a given size designation (e.g., "large" eggs), so experienced bakers may choose to fine-tune the batter consistency based on their experience.
Ken R • Rouxbe Staff •I think these are best very fresh, like any baked item. If you need to freeze them and reheat, you can. Just fill after you thaw, so the dough does not become soggy. I would not recommend using these in a frozen application as is assembled in full and then defrosted as there are too many variables to manage. ~Ken
Mary M •I know this is a long shot but is there anyway this recipe would work with gluten free flour?
Jiri B •I've made these 7 times over and they never come out perfectly. I must be doing something wrong. Will convection baking ruin them or is something else making them not rise? I definitely worked the dough and even added some moisture to the pan. I should say they do rise but some don't ever unstick from themselves in the center. I have tried lowering the temperature, using almond milk instead of water, and whisking eggs first before adding them. My first batch came out fine for small shapes (puffs) but everything else was sticky internally.
Eric W • Rouxbe Staff •Jiri, when making choux puffs, there are three important points that come to mind: 1) Cook the panade (the flour mixture in Step 1) thoroughly. Cook this mixture evenly until a thin dry layer or crust appears on the bottom of the pan. If a non-stick pan is used, then a crust is usually not visible; practice will be necessary. 2) Don't allow the panade to cool too much before adding the eggs. Allow the mixture to cool to 140 degrees F or 60 degrees C, then add the eggs. And, 3) Don't add too much moisture via the eggs. Once the fourth egg is added, if the dough needs more egg, then blend the fifth egg and add it a teaspoon at a time, instead of an entire egg at a time.