Lisa Yarde
Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.
Pâte à Choux
This classic recipe for choux pastry bakes up into airy, tender puffs, and can be used for anything from sweet cream puffs to cheesy gougères
Servings: 13 Èclairs or 16 Cream Puffs
Equipment
- Measuring Cups/Spoons Set
- Beechwood Pastry Brush Set
- Parchment Sheets
- Ware Half-Sheet Pan
- 14" Reusable Piping Bag
- Decorating Tube Set
- 9" Wire Whisk
- Wooden Spoon Set
- Cooling rack
- 3-Quart Saucier
- Glass Liquid Measuring Cups
Ingredients
COMBINE
- ¾ cup water
- 1 Tbsp. sugar
- ¼ tsp. table salt
- 6 Tbsp. unsalted butter
OFF HEAT, STIR IN
- 1 cup all-purpose flour
WHISK
- 4 eggs, divided
Instructions
- Preheat oven to 425°.
- Combine water, butter, sugar, and salt in a saucepan over medium heat; bring to a boil.
- Off heat, stir in flour and return pan to medium heat, stirring dough vigorously until it forms a ball and pulls away from the sides of the pan; cook 1 minute more. Remove pan from heat and let dough cool 10 minutes.
- Whisk one egg in a bowl and set it aside. Stir remaining 3 eggs into dough, one at a time, until each is thoroughly incorporated.
- Transfer dough to a large pastry bag fitted with a ½-inch plain pastry tip.
éclairs
- Pipe 1×3-inch strips of dough onto a parchment-lined baking sheet.
Cream puffs
- Pipe 2-inch mounds of dough onto a parchment-lined baking sheet.
- Brush tops of piped dough with remaining beaten egg, smoothing out any bumps.
- Bake dough 15 minutes; reduce temperature to 350° and bake 10–12 minutes more. Pastry shells should be light, hollow, and dry to the touch. If sides are moist, return shells to oven until dry; transfer to a rack to cool.
